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Step 2The Jar Method
The jar method does take longer than the Ziploc method, but you have less chances of a mess, and you don't need rock salt.
Ingredients:
1. Milk - 1 cup or 240mL - I used Rice Milk; just make sure that if your milk is sweetened, you use less sugar
2. Sugar - 2 tbsp or 30mL - use less if you are using a sweetened milk substitute
3. Vanilla - 1/2 tsp or 2mL
4. Jar
5. Freezer
Step 1
Measure out and pour all ingredients into jar; shake.
Step 2
Place your jar in the freezer. Placing it in between other items will help speed up the process. You'll need to keep it in the freezer at least 3 1/2 hours, taking it out and shaking it at 30-minute intervals.
Step 3
When you take out your ice cream to shake and hear little or no "sloshing", it is ready. Run it under some cool water to loosen up the top.
Step 4
Pour, serve, and consume. =D
Ingredients:
1. Milk - 1 cup or 240mL - I used Rice Milk; just make sure that if your milk is sweetened, you use less sugar
2. Sugar - 2 tbsp or 30mL - use less if you are using a sweetened milk substitute
3. Vanilla - 1/2 tsp or 2mL
4. Jar
5. Freezer
Step 1
Measure out and pour all ingredients into jar; shake.
Step 2
Place your jar in the freezer. Placing it in between other items will help speed up the process. You'll need to keep it in the freezer at least 3 1/2 hours, taking it out and shaking it at 30-minute intervals.
Step 3
When you take out your ice cream to shake and hear little or no "sloshing", it is ready. Run it under some cool water to loosen up the top.
Step 4
Pour, serve, and consume. =D
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And good idea! runs to grab motor and fan/blade object