Homemade Ice Cream

Pour the half-and-half, vanilla and sugar into the small plastic bag. Seal the bag very carefully and then place it inside of the other small bag. (Double bagging makes sure that no salt gets in and that no mess is made.)

Fill the large plastic bag about half full with crushed ice. Pour the salt over the ice.

Put the small bag into the large bag and seal it tightly. (Be sure to explain to your child that the salt will help the ice stay very cold so the cream will freeze faster.)

Have your child turn the bag over and over. Squeeze it, shake it, turn it upside down - just keep it moving! (Moving the bag keeps the ice crystals from forming all in one place.)

If the bag gets too cold to handle, break out those winter mittens. After ten minutes, the ice cream should be ready to eat right out of the bag. For a special treat, add some crushed strawberries.

• Note: This recipe is for a single serving. You may also try to substitute a little whipping cream for some of the half-and-half to make it creamier.