Instant Homemade Ice Cream - cooking recipe

Ingredients

1 cup 1% low-fat milk (Or any kind of milk, I always have 1% in the house)
2 tablespoons sugar or 2 tablespoons artificial sweetener
1 teaspoon vanilla
3 cups ice cubes
1/4 cup rock salt (Whatever kind of salt you have on hand works fine)

Preparation

In a quart-sized (regular) ziploc plastic bag, mix together the milk, sugar, and vanilla.
Seal the bag tightly, without leaving a lot of air inside.
(If you are a little paranoid about it leaking out, feel free to tape it up!).
In a gallon-sized ziploc plastic bag, mix the ice and salt.
Place the sealed quart-sized bag in the gallon-sized one.
Securely seal the gallon-sized bag without leaving very much air in the inside.
Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
Remove the inside bag (maybe even rinse off the salt) and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while!
Enjoy!