Into a small zip lock bag we put...
1 Tbsp Sugar
1/2 Cup Milk
1/2 a Tsp Vanilla
We then made sure it was closed tight and mixed the ingredients together.
Into a larger plastic bag we put ice cubes and 6 tablespoons of salt and made sure that the small ziplock back was surrounded by ice.
We had to shake the bag continuously for 5-10mins. It was hard, as you can see in the photos below some of us had to improvise after our fingers got too cold. We noticed the the mixture was starting to harden but kept shaking until it reached a good consistency.
It tasted delicious and was very smooth and creamy!
The salt helps to lower the freezing point of the ice and makes the environment for the ice-cream much colder. The mixture in the bag gets colder and begins to freeze. Shaking the bag makes the ice stay around the mixture and allows it to freeze evenly, making it nice and creamy.