Instructions: Making Ice Cream: The Plastic Bag Method

Similar to the rolling can method using rock salt and ice, but use a 1-pint well-sealed plastic freezer bag in a 1-gallon sealed plastic bag. Shake until frozen.

Making Ice Cream: The Rolling Can Method

Put your ice cream mixture in a 1-pound coffee can, seal well with top and tape, and place it in the center of a 3-pound coffee can.

Layer ice and rock salt in the space between the cans. Seal the large can, place it on its side on the ground or floor, then roll back and forth with your feet for about 10 to 15 minutes. Take the small can out, wipe the rock salt and water off, then stir. Reseal the can and repeat the rock salt, ice, and rolling.

Making Ice Cream: The Still Freezing Method

Prepare an ice cream mixture. Place the prepared mixture in 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes. Take it out a few times during the freezing process and mix with a hand mixer or pulse with a food processor.

Making Ice Cream: Another Still Freezing Method

Still freezing is the method of freezing ice cream without an ice cream maker.

Pour the chilled mixture into a strong polypropylene container.

Cover with a lid and put in the coldest part of the freezer. Check after 1 to 1 1/2 hours. The mixture should have frozen to a firm ring of ice around the sides and the base of the container, with a soft slush in the center. If the consistency is correct, beat for a few seconds with an electric hand mixer until the mixture forms a uniform slush.

Repeat the beating at least twice at 1 to 1 1/2 hour intervals.

After the third beating, the ice cream will need freezing for another 30 to 60 minutes to be firm enough to serve.

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