Hand-Tossed Homemade Ice Cream

1. In a large bowl mix sugar, milk, whipping cream and vanilla.

2. Pour half of the mixture into a one quart Ziplock bag and zip it shut. Pour the remaining mixture into the other one quart bag and zip it shut.

3. Use duct tape and tape the zipped opening shut. This is to make sure the Ziplock bag stays shut during tossing! Repeat with the second bag.

4. Place a one quart bag of ice cream mixture inside of a gallon bag. Add ice to fill the bag surrounding the quart bag. Sprinkle 1 cup of ice cream salt over the ice cubes and zip the bag. Repeat with second bag.

5. Allow children to toss the bag back and forth for 10 to 15 minutes to freeze the ice cream. Halfway through carefully open the one gallon bags and drain off water, adding more ice. Then seal the bags again and continue tossing.

6. When ice cream is frozen remove the smaller bag from inside of the gallon bag, rinse it quickly and then spoon the ice cream into ice cream dishes.

7. Sprinkle with your favorite toppings such as strawberries, blueberries, crushed Butterfingers, crushed Oreos, chocolate syrup or your other favorite topping.

Note:
– Gloves or mittens will protect the hands from the freezing ingredients.
– Using name brand Ziplock bags works better than using a generic brand.
– Bags will drip with condensation so it is best to toss them outside or in the garage.

Recipe adapted from ourbestbites.com.