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Ingredients20 m servings 167 cals
Original recipe yields 1 servings (1 cup)
- 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 cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of salt used for freezing. The actual amount of salt consumed is negligible.
Per Serving: 167 calories; 8.9 g fat; 18 g carbohydrates; 3.8 g protein; 28 mg cholesterol; 20986 mg sodium. Full nutrition