5) Place this bag inside the other quart-size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized.
6) Place the two bags inside the jar with the ice and seal the bag. Wrap the bag in the towel or put your gloves on. Shake, rock, roll, and mix that can! Your ice cream should be ready after about 15-20 minutes.
7) Once mixed, remove the inner bags from the jar and rinse them well with water. You don’t want any salt water accidentally getting into your ice cream.

Steps for making ice cream