[greeneyes]

I bought an ice cream mixer, and made one batch of ice cream. The next time I tried to make it, I couldn’t get the darned thing to churn correctly.

I often just make a much smaller batch, because the freezer is too full to store it, we can’t eat a big batch in one day, and of course the issue with the machine.

So I put a couple of quart bags sealed into a gallon zip lock bag. Fill up the bag with ice cream salt and ice. Shake the bag and massage it, add more ice and salt as needed.

It takes less than 10 minutes to freeze to DQ soft serve stage. Enough for two or three servings.

[Jamestown1630]

How far ahead can you make homemade ice cream? How long does it keep in the deep freeze?

-JT