1 cup heavy cream
1 cup milk
1/2 cup sugar
1/2 t vanilla
pinch salt
Combine all ingredients and mix until sugar is dissolved. Pour in freezer bag. Seal, getting as much air out as possible. Turn and knead occasionally. Serve when frozen to desired consistency.
*The original recipe recommend brines for freezing this ice cream. Brining did not work for me. To see the orinial recipe, click here.
I've made this twice, once in a freezer bag, and once in one of those Rubbermaid plastic containers. The latest batch includes black walnuts. Can't wait to get home and try it with some World's Most Dangerous Cake.
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