Ice Cream In A Bag

• 4 cups Half-and-half
• 8 Tablespoons Sugar
• 2 teaspoons Vanilla Extract
• 4 whole Pint Sized Zip Lock Baggies
• 16 cups Ice
• 8 whole Gallon Sized Zip Lock Type Baggies
• 2 cups Salt, Rock Salt Type

1. Measure out 1 cup half and half into a pint sized baggie. Add 2 tablespoons of sugar and 1/2 teaspoon vanilla extract. Repeat for the remaining three pint sized baggies. I used a loaf pan to hold the baggies while I added the ingredients. No spills! Seal the baggies and place them in the freezer while you assemble the gallon sized baggies.
2. Fill each of four gallon sized baggies half-way full of ice. For me this was about 4 cups of ice for each of the four gallon sized baggies. Add 1/2 cup of ice cream salt to each gallon sized baggie of ice. Now double bag those puppies. That's where you get the 8 gallon sized baggies from.
3. Remove the ice cream mixtures from the freezer. Recheck the seal on the ice cream mixture to make sure they are well sealed, and place one pint sized baggie into one gallon sized ice set up. Seal each of the gallon baggies.
4. Shake, shake, shake for at least 5 minutes. For my little ones, this proved to be a little challenging, so I helped out. Then it got a bit cold for my hands. You could try wearing oven mitts to insulate your hands from the cold. Me? I put all four set-ups in my front-loader washing machine and set it to spin. Three minutes did the trick!
5. This project would make a great summer time scientific inquiry for the kiddos. "Which agitation method produces an ice-cream like consistency in the fastest time?" I fully expect everyone to try this out and report your results in the comments section. Now get shakin'!

sugar, vanilla, baggies, baggies, salt

Taken from tastykitchen.com/recipes/desserts/ice-cream-in-a-bag/ (may not work)