Ice Cream - Easy Ice Cream

• 1 cup (225 ml) whole milk
• 1 cup (225 ml) half and half
• 1/2 tsp (2 ml) vanilla extract
• 1/2 cup (125 ml) sugar
• about 2 lbs (.9 kg). of ice
• 1 cup (225 ml) coarse salt
• water
• 1 quart-sized baggie that seals
• 1 gallon-sized baggie that seals
• mixing bowl
• mixing spoon
• duct tape
• towel

1. Gather all the stuff needed.
2. In a bowl, mix 1 cup (225 ml) whole milk, 1 cup (225 ml) half and half, 1/2 tsp (2 ml) vanilla, and 1/2 cup (125 ml) sugar.
3. Pour the mixture into a quart-sized baggie.
4. Squeeze out the excess air and seal the baggie with duct tape so it doesn't leak.
5. Put the quart-sized baggie into the gallon-sized baggie and fill it in with ice, water, and about 1 cup (225 ml) coarse salt.
6. Adding salt to the ice helps make the ice cream get colder, faster.
7. Squeeze the air out of the big baggie and seal it closed with duct tape so that the baggie won't leak.
8. Now, gently toss the baggie up and down for about 10 minutes.
9. You can take turns with a friend.
10. You should use a towel so that your hands don't freeze.
11. Cut a corner off of the quart-sized baggie and squeeze the ice cream out into a bowl.
12. Bon Appetit!

milk, vanilla, sugar, of ice, salt, water, seals, seals, mixing bowl, mixing spoon, tape, towel

Taken from online-cookbook.com/goto/cook/rpage/000FC7 (may not work)