Chocolate Chip Ice Cream

Here's a fun science experiment. No ice cream maker required for this chocolate chip ice cream recipe! Some good old fashioned muscle and patience are the key factors. For me, there's something about creating desserts and meals from scratch, that make them so satisfying to enjoy and share with friends and family!  Since I can finally say, we're experiencing a heat wave, over the next few days, this ice cream is sure to be a refreshing treat.  

Ingredients:

1 cup of half and half

1 1/2 tsp vanilla

2 Tbsp of sugar

1 cup of your favorite chocolate, broken into pieces (I used a milk chocolate)

Ice cubes (enough to fill a gallon size bag)

3 Tbsp salt

Instructions:

Place the salt and about 1/2 of the ice cubes in a gallon size ziplock bag.  Add the half and half, sugar, vanilla in a sandwich size bag with additional ice cubes.  Here's where you'll need some muscle! Place the sandwich size bag inside of the gallon bag and seal each.  (I might suggest wearing gloves for this part, if you're easily affected by cold temperature, like me).  Shaking the bags vigorously over the sink, to ensure the least amount of mess, for about 5 minutes.  It's alright to stop in between the 5 minutes and take a rest and then continue.  The mixture will become slightly thicker.  Add chocolate chips or your favorite candy to the ice cream. Place the ice cream in a freezable container and put into the freezer for about 4-6 hours. The serving size is enough for 2 people.  This will allow the ice cream to harden and you'll have something to look forward to when you arrive home after a long day of work!