Steps: |
| -Pour all the ice into a large bowl, cover with salt and stir. |
| -Pour milk, cream, sugar, vanilla, and extra pinch of salt into a 1-gallon freezer bag. |
| -Push as much air out of the bag, seal and shake rigorously until sugar dissolves. |
| -Place a wide plastic bowl on a towel. Fill halfway with ice/salt mix. Place zip-top bag on ice. |
| -Leaving the zipper edge exposed, place more salt/ice mix on top. Cover and allow to sit 15 minutes. |
| -Shake once or twice to redistribute ice mix. |
| -Without touching ice mixture (it is cold enough now to cause frostbite), pour half of the ice mixture into another bowl. |
| -Remove the bag and lay onto a towel. Cover with another towel and knead frozen areas to mix with liquid. |
| -Lay the bag back onto the ice mixture and cover with the reserved ice. Allow it to freeze for an additional 15 minutes. |
| -Remove bag and carefully clean the outside with a towel. Serve ice cream or reserve in freezer until ready to serve. |
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