How to make ice cream without an ice cream maker.

I do not have an ice cream maker for several reasons.

1) I am not a big ice cream eater. Even when I was a child I did not care for it along with jello and hamburgers.
2) It would take up too much room, not get used very often and when I did some of the parts would be missing.

I make this when I will have guests. It is easy and I do not buy things I will not use and add to my pantry to later throw away.

Ziplock Freezer Bag Coffee Ice Cream

2 Ziploc Freezer Bags
1 cup milk
(you can use heavy cream, 1/2 and 1/2, skim, 2%, you decide)
Heavy cream at 50 calories per tablespoon will yield the best results and I prefer using it since a small amount is more satisfying. I find that with some low fat/calorie foods I eat more and actually consume more so there is no benefit.
2 Tablespoons table sugar
1/4 Teaspoon vanilla extract
2 Tablespoons instant coffee
Crushed ice
Keeping everything as cold as possible put all ingredients in a mixing bowl and stir well until the sugar has dissolved.
Pour ingredients in the bag and make sure it is sealed. Fill another bag 1/2 full with crushed ice, I make it is the food processor. Add 3 tablespoons kosher salt, place the bag with the ice cream mix in the bag with the ice. Fill the bag the rest of the way with crushed ice and 3 more tablespoons kosher salt.

Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream.
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After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.

Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream.

Be sure to rinse off the bag with the ice cream to remove any salt residue. Cut the corner of the bag and squeeze the contents into a pint container with a cover. Put the ice cream in the freezer for several hours. You will need just a small scoop since it is so rich, it is really good with some vanilla or chocolate sauce.