2 cup milk 2 teaspoon vanilla 4 tablespoon sugar 4 cups crushed ice 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.) 2 quart size Zip-loc bags 1 gallon size Zip-loc freezer bag 1 hand towel or gloves to keep fingers from freezing as well! Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. 10-15 minutes is adequate time for the mixture to freeze into ice cream. Notes: Ingredients are doubled from original recipe I found on web. I think it took about 22 minutes. Many recipes to choose from if you do a google search. Or whichever search engine you use. Kids want icecream, make em work for it!