How to Make Ice Cream in A bag

The Basics

If you want to make ice cream in a bag, what do you need?

Well, first you need some sort of container that will hold all of your ingredients (you want them all to fit inside). A gallon-sized Ziploc bag works nicely for this purpose. It's also important that your container be freezer safe (unless you like melted ice cream), so don't use Tupperware or anything else made with plastic.

Instead, use glass jars or bowls. For best results, choose containers with straight sides rather than wide-mouthed jars like mason jars; they will allow more air to escape during freezing which helps prevent over-aeration during churning (this is important). Make sure that whatever vessel you choose has enough room for all of your ingredients but not too much extra space left over because otherwise, it will take longer than necessary for everything to freeze properly-and nobody wants mushy ice cream!

Finally, place any leftover ingredients back in their original packaging or seal them tightly inside another plastic baggie before putting them into storage.

Prep Your Ice Cream Base

Before you can mix your ingredients together, you will need to prep them. Make sure you have all the necessary ingredients on hand and measure out what you need (use more than one measuring cup if necessary).

Mix the ingredients together in a large bowl with an electric mixer until they are well blended. The mixture should look like soft-serve ice cream at this stage. If it is too hard or too soft, add more liquid or freeze some more before moving on to the next step: freezing!

Pack Your Bag With Ice and Salt

To make ice cream in a bag, you will need a sturdy bag. A good size is about 30" x 50". This can be made from anything: heavy-duty canvas or thick plastic. You want to make sure the bag won't tear and cause the liquid ingredients to leak out.

The next part of making ice cream in a bag is adding ingredients. For this recipe, you will need:

• 1 cup of sugar
• 1 cup of heavy whipping cream (about 36% butterfat)
• 1 teaspoon of vanilla extract. (optional)

Add the Ice Cream Ingredients to the Inner Bag

Now you're ready to add your ingredients. The amount of each ingredient you put in the inner bag is dependent on the size and shape of your inner bag, so don't worry about getting it exactly right at this point.

If your ice cream mixture isn't filling up the entire inner bag and there's space left over, increase the amount of liquid by adding more milk and/or cream. If you have too much space left empty in the inner bag, decrease both milk and cream until all ingredients fit within the confines of the ice cream maker's plastic outer shell.

Finally, be sure there's enough room left in the outer shell for one more layer-that would be your final layer!

Seal the Inner Bag and Then Seal the Outer Bag

This is a very simple step, but it's crucial to ensure that the ice cream freezes quickly and evenly. You don't want any of your precious dairy melting into the salt water, so make sure all of the bags are covered by at least 1 inch of ice and salt mixture.

Once you've sealed both bags with twist ties, drop them into a cooler full of ice cubes and rock salt (see our recipe below). The airtight seal will help keep out excess moisture while allowing enough room for expansion within the inner bag. The outer bag prevents contamination from other flavors/smells as well as keeps unwanted drips off your countertops!

Shake, Shake, Shake!

Once you've added your ingredients to the bag and sealed it, start shaking.

Shake the bag for a minimum of 15 minutes. The more you shake it, the smoother your ice cream will be! However, don't overdo it; shaking too hard can cause air bubbles in your mixture which can give it a gritty texture.

It's also important not to leave any un-shaken powder at the bottom of the bag; this will prevent your ice cream from coming out smooth and creamy.

Making Ice Cream In A Bag Is All About Shaking It Up!

You'll need:

• 2 quarts of heavy cream
• 2 cups sugar (or 1 cup sugar and 1 cup corn syrup)
• 2 tablespoons vanilla extract or liquor, like rum or bourbon. Or both! You can use any amount you want to make your own unique flavor combinations. Just keep in mind that the stronger the flavor, the less time it will take for your mix to set up.

Conclusion

And that's it! You now have a delicious batch of ice cream. It might take a little trial and error the first time you make it, but don't worry-even if your first attempt doesn't turn out perfectly, you can always try again! The more you practice it, the better you'll get it right in the long run.

The best part about making ice cream in a bag is that you can get experimental. Once you understand the timings and measurements, you will surely enjoy the experience.