- 1 cup half-and-half cream
- 1/2 cup fresh raspberries
- 1/4 cup sugar
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 4 cups coarsely crushed ice
- 3/4 cup salt
- Using two quart-size resealable plastic bags, place one bag inside the other. Place the first five ingredients inside the inner bag. Seal both bags, pressing out as much air as possible.
- Place the two bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible.
- Shake and knead cream mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap bags in a kitchen towel while shaking to protect hands from the cold ice.) Yield: 1 cup.
Originally published as Raspberry Ice Cream in a Bag in Country Woman June/July 2014
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