This weekend looks to be hot and sitting inside with the air conditioning just doesn't sound like the way I want to spend my Saturday.

So, it's no surprise that as I scoured the Internet for a recipe that would cool me down, one for homemade ice cream caught my eye. This recipe is very simple to make, and it's a great activity for either restless kids or stressed adults. I don't mind admitting that vigorously shaking the bag to firm up the ice cream mixture was cathartic.

To make this recipe you'll need the following:

• 2 tbsp. sugar
• 1 c. half and half
• 1/2 tsp. vanilla extract
• 1/2 c. salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
• Ice cubes (enough to fill each gallon-size bag about half full)
• 1 pint-size Ziploc bag
• 1 gallon-size Ziploc bag

To start mix the sugar, half and half and vanilla in a small bowl. Once mixed, pour into the pint-size Ziploc and seal. Next, place the ice in the large gallon-size bag. Pour the salt over the ice. Place the pint-size bag into the large bag on top of the ice. Seal the large bag and start to shake it. Shake the bag until the mixture in the small bag hardens, approximately five minutes. Once hardened, remove the small bag, rinse under cold water briefly to get the salt off, and serve.

You can eat the ice cream right out of the bag, and even add your favorite toppings. I like Oreo cookies, so I sprinkled a crushed cookie over my ice cream. Enjoy!

Each week, Patch Editor Brooke Tajer shares her attempts to cook favorite recipes in her blog, Good Eats. Check out some of her past recipes here.