This is old I remember doing this back in school when I was little and when I do it with my kids they are amazed how fast it is lol
Here is what you will need to make homemade ice cream in a baggie:
2 Tablespoon stevia ( more or less depending on sweet tooth) can use sugar but save those calories!!!
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
gallon-sized Ziploc bag
pint-sized Ziploc bag
Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly. Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal. Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.) Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie. Open the baggie and pop in a spoon. Hope you enjoy your homemade ice cream in a baggie as much as we do!

1 can condensed milk
1/2 gal chocolate milk
8 oz cool whip
Blend together

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

2 C whole milk
2 C heavy cream
1/2 C sugar
1/2 C corn syrup
6 egg yolks
2 vanilla bean pods split and scrapped
1 tsp real vanilla
Put milk, cream, corn syrup, and vanilla bean pods over medium heat stirring occasionally. Cream the sugar and yolks in a bowl. When milk mix is 120° temper into the eggs mix. Put back on heat until mix thickens slightly. Remove and cool in fridge. Strain out the pods then put in the ice cream mixer of choice and add the vanilla.

4 peaches, ripe and cut in half
About 4 ounces Bourbon of your choosing (I use Maker's Mark)
2 tbsp Turbinado sugar to dust peach halves
1 1/2 cups heavy cream
2 cups half and half
6 large egg yolks
9 ounces Turbinado sugar
2 teaspoons vanilla
Lay the peach halves on a cookie sheet and drizzle with about half the bourbon and the 2 tbsp Turbinado sugar, and let the peaches sit for half an hour to let the bourbon soak in. While the peaches are waiting, get a medium hot fire going on a grill. This can be gas or charcoal. When the grill is ready, place the peaches cut side down on the grill for a couple of minutes, just until the peaches get a nice char to them. Turn the peaches over and let the skin side char for 1-2 minutes, then remove and let the peaches cool. Place the peach halves in a blender to puree, and refrigerate the puree. Heat the half and half and cream just to the point of steaming, but not bubbling at all. Whip the egg yolks until light yellow, and gradually add the 9 ounces of sugar. Once this is done, start slowly adding the dairy to the egg yolks, stirring as you add to temper the egg yolks, otherwise you'll get cooked egg pieces. If you don't like egg drop ice cream, you want to do this! Put the mixture of egg yolks, sugar and dairy over a medium fire and heat to just a simmer for about 4 minutes. Remove from the stove and add in the grilled peach puree and the rest of the bourbon, stirring well. Put the mixture in the fridge for at least a couple hours, placing it in the lowest part of the fridge in the back to get it the coldest you can.

2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 cups chopped strawberries
1/3 cup sugar (for strawberries)
Juice of 1/2 lemon
Cut your strawberries up and add 1/3 cup of sugar and the juice of 1/2 lemon. Stir it up, cover it, and put it in the fridge for at least one hour. In a mixing bowl, wisk the two large eggs for several minutes until they are light and fluffy. Slowly add in the 3/4 cup sugar and continue wisking for another minute or two. Add the cream and milk and wisk until all the sugar is dissolved. Drain the juice from the strawberries into the cream mixure and mix completely. Return the strawberries to the fridge. Pour the cream mixture into the ice cream freezer and freeze per manufacturers instructions. When the freeze is almost complete, add the strawberry chunks and let the freezer run for another two or three minutes. When the freeze is complete, you can serve the ice cream, but it’s better if you put it in a freezer safe container and let it set up in the freezer for several hours or even overnight. Alternate method: Drain the juice from the strawberries into the cream mixture and then mash the strawberries into a puree in a mortar and pestle or a food processor. Add the puree to the cream mixture and then put it all in the freezer and follow the manufacturer instructions. This recipe works equally well with with peaches instead of strawberries, so it kills two birds with one stone!

I have combined two of Americas favorite treats, Apple Pie and Ice Cream.
Just some quick notes: You will need a 4 quart ice cream maker, 2 pounds of rock salt, and 25 pounds of ice. I recommend making this the day before so that the ice cream can harden up in the freezer.

6 Cups Whole Milk
2 ¾ Cups Sugar
¾ t Salt
2 Cups Half and Half
2 T Vanilla Extract
4 Cups Whipping Cream
1 Can Apple Pie Filling (Diced)
Crumble Bumble (see direction below)

4 oz Chilled Butter
1 Cup Flour
½ Cup Sugar
2 t Cinnamon

Pre-heat oven 350 degrees. Mix Flour, Sugar and Cinnamon together in bowl. Cut Chilled Butter into the mixture to form small pieces of dough. Place onto greased cookie sheet and bake in oven. for 15 to 20 minutes until crispy. Let cool and brake up any large pieces.

Add milk to a large pot. Scald milk over medium heat, constantly stirring, until bubbles form around the edge of pot. Remove from heat. Add Sugar and Salt, stir until dissolved. Stir in Half and Half, Vanilla Extract, and Whipping Cream. Cover and refrigerate for 4 hours.
Pour milk mixture into the ice cream pail and freeze using the ice cream maker according to the manufactures directions. Once the milk starts to set up, add the diced Apple Pie Filling and Crumble Bumble. Continue to process in the ice cream maker. Freeze ice cream over night.
Yields 4 Quarts of Ice Cream

4 large eggs
1 1/2 c. whole milk
1/2 c. sugar
1/8 tsp salt
1 vanilla bean, split
1 1/2 c. heavy cream

In a large saucepan, whisk together the eggs, milk, sugar, and salt. Scrape the seeds from the vanilla bean into the mixture, and throw in the open bean. Cook over medium low heat, stirring constantly, until the mixture thickens slightly and "coats the back of a wooden spoon." Strain the mixture into a cold bowl, cover and refrigerate over night. Add the cold heavy cream when you are ready to place in ice cream maker.

2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract (can substitute mint extract)
3 drops green food coloring (optional)
1 cup shaved dark chocolate (I use the bars from the grocery store and chop them up)
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

1 gallon whole milk
2 cans Hersheys chocolate syrup
one 18 oz jar of peanut butter--chunky(my fav) or creamy
1 cup sugar
Blend the last three together to remove lumps. Then stir in milk. Pour into the ole White Mountain ice cream maker and freeze.

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