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.
“Shake the Dickens out of it”