Materials

• The simplest way to make ice cream at home requires no ice cream maker. Instead, use one pint-sized and one gallon-sized plastic freezer bag to mix and freeze the ingredients. Other necessary equipment includes a measuring cup, measuring spoons, six trays full of ice cubes, a large mixing bowl, dishtowels, a rolling pin, rock salt and gloves. Use half-and-half, heavy cream, granulated sugar and vanilla extract to make the ice cream.
  
  If you are allergic to dairy products or you want to make vegan ice cream, replace the milk and cream with one cup of soy milk or fruit juice of choice. You may also replace the granulated sugar with artificial sweetener if you are diabetic or otherwise watching your sugar intake. Vanilla extract may be substituted with lemon, orange, maple or any other extract of choice. Optionally, you may add one tablespoon of crushed cookies, candy, chocolate chips, nuts or dried fruit.
  
  

Preparation

• Pour ½ cup each half-and-half and heavy cream into the pint-sized freezer bag. Add two tablespoons granulated sugar, ¼ teaspoon vanilla extract and one tablespoon of the optional treat, if desired. Mix thoroughly with a long stirring spoon, seal the bag and set aside.
  
  Empty the ice cube trays into the large mixing bowl. Wrap the cubes in the two dishtowels, and then smash with the rolling pin to crush. Crush the ice cubes until you have about six cups of crushed ice. Once you've crushed enough ice, place it into the gallon-sized freezer bag. Add about one cup of rock salt to the ice and shake well to mix.
  
  Place the small bag containing the cream mixture into the large freezer bag and seal it well. Put on a pair of warm gloves and pick up the large bag. Shake the bag thoroughly in all directions for at least 10 minutes. Move it up and down, back and forth, and side to side. The longer you shake, the thicker the homemade ice cream will become. However, don't get too rough, as you don't want to break the seals on either plastic bag.
  
  

Freezing

• Place the large freezer bag into a large bowl or sink. Open the seal and remove the small bag containing the ice cream. Rinse the salty water from the outside of the bag under cold water. Place the ice cream bag into the freezer until frozen, which should take at least three hours. Remove the bag, dip out the ice cream and serve in bowls or in a cone.