Ingredients:

  • 1 cup heavy whipping cream (36% fat)
  • 0.5 cup whole milk
  • 0.25 cup granulated white sugar
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch fine sea salt
  • 4 cups ice
  • 0.5 cup rock salt

Instructions:

  1. Combine liquids. In your quart sized bag, pour in the 1 cup heavy whipping cream and 0.5 cup whole milk. Note: Using cold liquids reduces the shaking time significantly.
  2. Dissolve the solids. Add the 0.25 cup granulated white sugar and a pinch of fine sea salt into the bag.
  3. Flavor infusion. Stir in the 1.5 teaspoons pure vanilla extract until the sugar is no longer visible at the bottom.
  4. Seal and purge. Squeeze out as much air as possible and seal the bag tightly. Note: Air pockets act as insulation and slow down the freezing process.
  5. Prepare the brine. Fill the gallon sized bag with 4 cups ice and 0.5 cup rock salt.
  6. Submerge the base. Place the sealed cream bag into the center of the ice and salt mixture.
  7. The Agitation Phase. Shake the bag vigorously for 10 minutes until the liquid feels firm and bouncy through the plastic.
  8. The Clean Rinse. Remove the small bag and rinse it under cold tap water until all traces of salt are gone from the seal.
  9. Serve immediately. Squeeze the mixture toward one corner, snip the tip, and pipe it into bowls.