Ice Cream in a Bag

Pour the milk or cream, sugar and vanilla into the small bag.

Squeeze out the extra air and seal the small bag tightly, pressing the seal all the way along so it can't leak.

Fill the large bag about half full with ice.

Add the salt to the ice in the large bag.

Put the sealed small bag inside the large bag, nestled into the ice, then seal the large bag tightly too.

Wrap the whole thing in a tea towel to protect your hands from the cold.

Shake, squish and squash the bag for about 5 to 10 minutes until the mixture inside turns thick and frozen.

Open the large bag, lift out the small bag and wipe the salty water off the outside before opening it, then scoop out your ice cream and enjoy. If it's still runny, add more ice and salt and keep shaking.