Ingredients
1 tablespoon granulated sugar
1/2 cup heavy cream
1/4 teaspoon vanilla extract
6 tablespoons rock salt (or kosher)
crushed ice (half of a gallon zip-lock freezer bag)
Method
Sources
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dataset
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Three-legged camp oven — charcoal cooking, campfire stews, biscuits
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Compressor-free churner for gelato, sorbet, frozen yogurt
Three-legged camp oven — charcoal cooking, campfire stews, biscuits
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Items needed: 1 pint size zip-lock freezer baggie. 1 - 1 gallon size zip-lock freezer baggie. Preparation: In a small dish, thoroughly combine the sugar, heavy cream and vanilla extract. Pour mixture into a pint sized zip-lock freezer baggie and seal tightly. In the 1 gallon size zip-lock freezer baggie, thoroughly combine enough ice to fill half the baggie and the rock salt. Bury the pint size baggie containing the mixture into the gallon size baggie of ice and salt. Seal tightly. Shake vigorously for 8-10 minutes, depending on the consistency that you want to achieve. Squeeze and smoosh the bag from time to time while shaking to mix the ice cream. Carefully open large baggie and remove inner baggie. Eat it straight from the baggie and Enjoy!