Ingredients:

  • 1 cup half and half
  • 1.5 tbsp granulated sugar
  • 0.5 tsp pure vanilla extract
  • 1 pinch sea salt
  • 3 cups crushed ice
  • 0.33 cup rock salt

Instructions:

  1. Combine the base. Pour your 1 cup of half and half, 1.5 tbsp sugar, and 0.5 tsp vanilla into the small quart bag. Note: Adding a pinch of sea salt now rounds out the sweetness.
  2. Expel the air. Squeeze as much air out of the small bag as possible before sealing it tightly. Watch for the seal to click shut to ensure no salt water gets in.
  3. Prepare the ice. Fill the gallon sized bag with your 3 cups of crushed ice and 0.33 cup of rock salt.
  4. Nest the bags. Place the sealed small bag inside the large bag.
  5. Seal the chamber. Lock the large bag, again removing excess air to prevent it from popping.
  6. Start the agitation. Wrap the bag in a towel and shake vigorously for 10 minutes. Listen for the clatter of ice to change into a thud as the liquid hardens.
  7. Check for doneness. Squeeze the small bag; it should feel firm and hold its shape.
  8. Rinse the seal. Remove the small bag and smell for any saltiness—rinse the outside under cold water before opening to prevent brine from dripping into your treat.
  9. Serve immediately. Squeeze the velvety mixture into a chilled bowl.