You need:
Small Ziplock Bags 2
Medium / Large Ziplock Bags 2
(You can techincally use other bags but they are more likely to break, harder to seal and generally more annoying, ziplock bags are also clear allowing you to see your progress. The idea of two ziplock bags each is to prevent leaking).
100 ml of cream (double or single work fine, we think double is better though)
100 ml of whole milk
3 tablespoons of sugar (white and brown work fine, but we found brown gave a delicious caramel like taste to the ice cream)
Salt (lots) Apparently rock salt is better but table salt isn't the end of the world.
Ice (enough to surround mixture).
1) Put the milk, sugar and cream in the smaller bag
2) Put the smaller bag in the larger bag
3) Put the ice and salt in larger bag
4) Shake. Lots. Maybe 10 / 15 minutes. Even better get other people to shake a bit for you.
5) When mixture is reasonably solid, take out of packet, being careful not to get any salt on the ice cream
6) Eat and enjoy!
Suspected reasons for failure (a non solid mixture after 15 minutes of shaking)
1 - You didn't shake hard enough
2 - Not enough salt. Salt lowers the freezing point of the ice, which is the reaction that causes the mixture to freeze, the more salt the merrier.
3 - Not enough ice. See no 2.
4. The mixture tastes salty. There was either or a hole in bag or you were not very careful taking the ice cream out.
I have made it three times now, the first time with the guides we think we didn't use enough salt, there were holes in the bag, and the mixture tasted salty. It was not a success.
The second time with the brownies, it was perfect. One pair of girls used only milk and their's never really did go solid, everyone else's was pretty good. The girls who shook longest had the best.
The third time with the nieces, it was perfect and I think the brown sugar made it taste even better than the brownie's mixture.
