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  • 3 tablespoons sugar
  • 1 cup light cream (half and half)
  • 1/2 teaspoon vanilla
  • Rock salt


  1. Place sugar, cream and vanilla in a quart-size heavy zip-top plastic bag and seal.
  2. Place that bag in a gallon size heavy zip-top bag. Layer ice and rock salt in the gallon bag and seal.
  3. Toss the bag back and forth for approximately 10 minutes.

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The recipe was originally published as Ice Cream in a Bag on

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