Best 6 Ziplock Vanilla Ice Cream Recipes

VANILLA ICE CREAM IN A BAG

Steps:

• In a small resealable plastic bag, combine the milk, sugar, evaporated milk and vanilla. Press out air and seal. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag., Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze.

HOW TO MAKE VANILLA ICE CREAM

Steps:

• Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
• Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
• Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
• When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

ICE CREAM IN A ZIPLOCK BAG

Steps:

• Put milk, sugar and vanilla in pint or quart-sized Ziplock bag and seal well.
• Fill a gallon sized Ziplock bag with ice and add the 8 tablespoons rock salt.
• Add the small milk-Ziplock bag.
• Seal well and squish.

ZIPLOCK VANILLA ICE CREAM

Steps:

• Add ingredients to pint size ziplock bag and zip shut.
• Place bag into 2 large ziplock bags.
• Add ice to fill bag 1/2 full.
• Add 6 T salt.
• Zip bag shut and shake, turn, toss and mix in the bag.
• In about 5 to 10 minutes, you will have yummy ice cream.
• Do not double this recipe.
• The two bags are needed because the one containing salt and ice tends to spring leaks when shaking it up.

INSTANT VANILLA ICE CREAM

Steps:

• Place the milk, sugar and vanilla into the doubled-up medium zip-seal bags. Close and secure with sticky tape if the seal isn't strong. Tip the ice and salt into the large bag, then place the smaller bags inside the larger one, and seal well.
• You will need to keep the bags moving for 10-15 mins to freeze the milk. Gently throw the bag from hand to hand or take turns shaking it - it's a good idea to wear gloves to keep your hands warm! Remove the ice-cream bag, open and scoop into bowls. Sprinkle with hundreds & thousands.

VANILLA ICE CREAM

Steps:

• In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook just to boiling over medium heat, stirring constantly (do not boil).
• Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
• Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.