Dec 20

Raspberry Ice Cream in a Bag


  • 1 cup half-and-half cream
  • ½ cup fresh raspberries
  • ¼ cup sugar
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
  • 4 cups coarsely crushed ice
  • ¾ cup salt


  1. Using two 15 cm by 22 cm resealable plastic bags, place one bag inside the other. Place the first five ingredients inside the inner bag.
  2. Seal both bags, pressing out as much air as possible.
  3. Place the two bags in a 4 litre resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible.
  4. Shake and knead cream mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap the bags in a kitchen towel while shaking to protect your hands from the cold ice.)

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