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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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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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In the larger bag (or container of your choice - such as glass jar/can), place the ice and salt. Add the smaller bag into the large bag full of ice and salt and shake, shake, shake that bag. The key is to keep the mixture in contact with the ice as much as possible.

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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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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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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.

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Put the ice and salt in the larger bag. Insert the quart sized bag into the gallon bag. Again, try to remove the air and then securely close the bag. ⅓ cup salt, 3 cups ice. Shake the bags for about 7 minutes or until the ice cream reaches your desired consistency.

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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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Instructions. Pour 1 cup of half and half into the small ziplock bag. Add 1.5 tsp vanilla extract + 1 TBSP sugar to the bag. Seal the bag properly and make sure to get out any excess air. Fill the large ziplock bag 1/2 way with ice + add 1/4 cup of salt. Add the small closed and mixed ziplock bag to the large bag.

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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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Instructions. Add sugar, half and half, vanilla extract and chocolate syrup to quart sized freezer bag and seal tightly. Fill gallon freezer bag halfway with ice. Sprinkle ½ cup of rock salt over the ice. Place your quart sized bag inside the gallon bag and seal. Double-check your bags to make sure they're well-sealed.

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Instructions. 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.

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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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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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Squeeze out extra air and seal the ziplock bag. Put that bag inside another ziplock of the same size and remove air and seal that too. 5. Add ice and ice cream salt to the large ziplock bag. 6. Place the little bags into the big bag of ice and salt and then seal it. 7.