Raspberry Ice Cream in a Bag
1 cup half-and-half cream
1/2 cup fresh raspberries
1/4 cup sugar
2 tablespoons evaporated milk
1 teaspoon vanilla extract
4 cups coarsely crushed ice
3/4 cup salt
Using two quart-size resealable plastic bags, place one bag inside the other.
Place the first five ingredients inside the inner bag. Seal both bags, pressing out as much air as possible.
Place the two bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible.
Shake and knead cream mixture until thickened, about 5 minutes.