Here are a few of our favorite alternative ice cream-making apparatuses, ranging from low — to even lower — tech:
A plastic Ziploc bag inside a larger bag filled with ice and rock salt applies the standard equation — freezing temperature plus agitation for 5 minutes — and wins the prize for the most elegantly simple solution of all.
It doesn’t get more basic than a coffee can filled with an ice cream base that’s placed inside a larger can filled with ice and rock salt. Close both cans with plastic lids, shake for 25 minutes and, voilà, ice cream.
How do the French know when bread is ready?