Ice Cream in a Bag

Place the milk, half and half, sugar and vanilla in the 1-quart freezer bag and seal. For security, fold a piece of duct tape over the seal. Place the bag with the ingredients inside a gallon freezer bag. Pack the larger bag with crushed ice around the smaller bag. Pour 3/4 to 1 cup of rock salt evenly over the ice. Seal the outer bag. Wrap in a bath towel and shake for at least 10 minutes.

Open the outer bag and remove the inner bag with the ingredients. Wipe off the bag to be sure salt water doesn’t get into the ice cream. Cut the top off and spoon into cups. Serve plain or top with your choice of toppings.