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Instructions. Combine the half & half, sugar, and vanilla inside a zip-top bag. Mix around until the sugar is fully dissolved. It's a smart idea to double bag to ensure you don't get any surprise leaks. Place some ice and rock salt in the bottom of the coffee can. Next, place the double zip-top baggies into the middle.
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Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly. Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly. Rock the bag back and forth (do not shake) until contents thicken into ice.
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Instructions. Add the heavy cream, half-and-half, or milk (any combination works as long as it equals 2 cups) along with the sugar and vanilla extract in one of the ziploc bags. Remove as much air as possible and seal the bag well. Squish everything around to mix it up and dissolve the sugar.
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Step 2: Prepare the ice. Put the crushed ice and salt into a gallon-size bag and shake to mix it up. Place the ice cream bag inside of the ice bag. Then, press the air out and seal the bag. Place this inside the second gallon-size bag, press out the air and seal it. (The doubled-up bags help guard against leaks during the next step.)
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Save to My Recipes. Step 1 In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2 Into a large resealable plastic bag, combine ice and.
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Tips for Recipe Success. Use High-Quality Ingredients: For the best results, opt for high-quality heavy cream and whole milk.Using fresh and pure ingredients will contribute to a richer and creamier ice cream. Seal Bags Tightly: Ensure both the quart-sized ice cream base bag and the gallon-sized ice and salt bag are tightly sealed to avoid any leaks or spills during the shaking process.
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In a ziploc bag, combine whole milk, heavy whipping cream, sugar, and vanilla. Push out the excess air and seal the bag well. Place ice and salt in a larger resealable bag and then put the small bag inside the bigger bag. Shake the bag vigorously for 5-7 minutes, until the ice cream hardens. Then, remove the small bag and scoop out the ice.
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Instructions. Add the cream, vanilla extract, and sugar to a large Ziploc bag. Seal the bag well, removing as much air as possible, and swish the ingredients around. In a separate bag, add the ice and salt. Place the bag with the cream mixture inside the ice bag. Seal well.
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In gallon sized ziplock bag add the ice and salt. In another gallon sized bag add the heavy cream. Add in the sugar and shake the bag. Add in the vanilla and shake. Seal the bag completely so that the salt will not get into the bag and place in the bag with the ice. Shake the bag for about 5 minutes or until frozen.
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Add the rock salt to the ice and smoosh together to integrate. SHAKE: Place the small ice cream bag into the larger bag and seal, removing as much air as possible. Wrap the bag in a towel (or use oven mitts) and shake or toss the bag for 5-10 minutes or until the ice cream reaches a soft-serve consistency.
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Fill the gallon-size bag half full of ice, and add the rock salt. Put milk, vanilla, and sugar into the pint-size bag, and seal it. Place the small bag inside the large one, and seal it carefully. Shake until the mixture is as thick as ice cream, about 5 minutes. Eat it right out of the small bag with a spoon.
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Pour 1 cup of half and half into a small ziploc bag. Add 1.5 teaspoons of vanilla extract and 1 tablespoon of sugar. Seal the bag firmly and get any excess air out. In the larger ziploc bag, fill it about 1/2 way with ice. Add 1/4 cup of salt. Then add your small bag and fill with extra ice on top. Seal the large bag.
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Instructions. Add half and half to a resealable bag. Pour in sugar and vanilla with half and half. Seal 1st bag shut and gently shake until most of the sugar is dissolved in the ice cream mixture. In a separate larger bag, fill ice halfway up the bag and sprinkle table salt generously on the ice.
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Shake to combine. Place the bag with the ice cream mixture into the gallon-sized ice bag, making sure that the ice is formed around the ice cream mixture bag. Close the top of the bag with the ice in it. Shake the bag for 5-10 minutes, until the mixture has thickened into ice cream. Serve immediately.
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The process is quite simple: Fill a small zip-top bag with cold ice cream ingredients (heavy cream, half-and-half, sugar, and whatever flavorings you'd like), then seal and place that inside of.
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I made classic vanilla ice cream using the bag trick, blender method, and Ninja Creami.; The Ninja Creami required over 24 hours of time and the bag method took about 15 minutes. I liked the three.
