½ c. whole milk
2 T. sugar
¼ t. vanilla
Place in small freezer Ziplock bag
Put the small ziplock bag inside a large ziplock bag. Fill large bag half full of ice cubes and 5 T. Salt. Seal bag and work with hands, shaking and turning until ice cream forms. Can be eaten immediately or frozen. You can add cookie crumbs or sprinkles or whatever!
Coleman Recipe Book 2006,
Submitted by Mandy
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