1. Put first 3 ingredients in the smaller bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
2. Squeeze and knead the bag until ice cream is thickened, about 10-15 minutes.
3. Remove small bag, unseal, and eat with spoon.
For a quick and easy fresh fruit topping – slice 2 cups of strawberries, throw in a ½ cup of blueberries and toss with 1 teaspoon of sugar. Mix well and refrigerate for 30 minutes. Spoon ¼ cup of this fruit mixture over your ice cream.
The LSU AgCenter and the LSU College of Agriculture