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Instructions. In the sandwich sized ziplocking bag, add milk, sugar, and vanilla. Seal bag tightly. In the quart sized bag, add the ice and salt. Place the smaller bag inside the larger bag and seal tightly. Shake the bag as hard as you can, without popping it open, for 5 minutes or until it reaches the consistency of ice cream.


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Combine cream, milk, sugar and vanilla in a quart size freezer bag. Press the air out as you seal the bag. Put that bag into another quart size freezer bag and again, press the air out as you seal the bag. This will help keep the salt from accidentally seeping into the ice cream. Fill a one-gallon freezer bag halfway with ice and the salt.


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1. Create the ice cream mixture. Place the sandwich bag into the top of a tall plastic cup with the edges of the bag hanging over the sides. Pour the Half & Half, sugar and vanilla extract into the bag. Remove the bag from the cup and carefully seal it, while squeezing out the excess air. 2.


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1- Measure 1 tablespoon of brown sugar and add it to one of the sandwich bags. 2- Add about 1/2 a cup to 1 cup of oat milk to the sandwich bag with brown sugar. We use the Califia Gluten Free Oat milk brand, but you can try out other brands of dairy and non dairy milk. 3-Zip up the sandwich bag, allowing air to escape before completely sealing.


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Add ice and rock salt to the gallon-sized bag, then add the sandwich bags of ice cream mixture. Remove air and seal the large bag. Squeeze and shake the bag until ice cream forms. For a thick.


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Step-by-Step Directions. 1. Take a sandwich sized bag and fill it with 1/2 cup cream and some chocolate syrup (if you want it plain, sub out the syrup for some vanilla but add some sugar. Trust me….) 2. Seal it beyond tight. 3. Place that bag inside another sandwich bag - we are double bagging here. 4.


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Instructions. Combine the half & half, sugar, and vanilla inside a zip-top bag. Mix around until the sugar is fully dissolved. It's a smart idea to double bag to ensure you don't get any surprise leaks. Place some ice and rock salt in the bottom of the coffee can. Next, place the double zip-top baggies into the middle.


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Instructions. Add half & half, cream, sugar, and vanilla to sandwich size bag. Seal it tightly. Shake around to mix. Put sandwich size bag into the gallon size bag and add salt and ice. Seal it tightly. Shake bag for 10 minutes. Wrap in a towel if it gets too cold. Open gallon bag and remove sandwich bag.


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For a simple vanilla ice cream recipe, just add a teaspoon of vanilla extract. Vanilla ice cream makes a great base for adding all sorts of extra goodies at the end. Supplies. Gallon-sized Bag with Zip Top (Freezer bags) Quart Plastic Zip Top Bag (Sandwich bags) Gloves or you can hold the bags with a towel while shaking Bowls and spoons for eating!


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Located in the historic Princess Louise kiosk on the Dufferin Terrace, Au 1884 offers top quality foods produced in Québec. The menu includes a nice selection of fresh sandwiches, seasonal soups and salads, light snacks, homemade sweets, dainties, Italian gelato and soft ice cream, as well as coffee, cappuccino, latte, espresso and homemade hot chocolate.


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Pour 1 cup of half and half into a small ziploc bag. Add 1.5 teaspoons of vanilla extract and 1 tablespoon of sugar. Seal the bag firmly and get any excess air out. In the larger ziploc bag, fill it about 1/2 way with ice. Add 1/4 cup of salt. Then add your small bag and fill with extra ice on top. Seal the large bag.


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1. In a larger gallon-size freezer bag, mix salt and ice. 2. In the sandwich-size freezer bag, mix together half & half, vanilla, and sugar. If making chocolate ice cream, add 2 teaspoons cocoa powder + 1 additional teaspoon sugar. 3. Seal the sandwich-size bag tightly and place it inside the gallon bag. 4.


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Seal the larger bag. Shake the larger bag vigorously for at least 5 minutes, in effect "churning" the ice cream as the outer layer of ice and salt rapidly cools the ingredients. (You may want.


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Put that bag inside another ziplock of the same size and remove air and seal that too. 5. Add ice and ice cream salt to the large ziplock bag. 6. Place the little bags into the big bag of ice and salt and then seal it. 7. Shake for 15 minutes. 8. All finished!


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2. Pour the mixture into a sandwich-size resealable plastic bag and tightly seal it. 3. Place the ice and rock salt into a gallon-size resealable plastic bag. 4. Put the filled sandwich-size bag into the gallon-size bag and tightly seal it. 5. Shake the bags until the mixture is frozen and resembles ice cream. This should take about 5 minutes.