Saturday, May 23, 2009

Tin Can Ice Cream

  • 2 cans of different sizes, one large, one small with tight fitting lids, (we used a hot chocolate can and a formula can-a #10 can would have worked better for the bigger can-and if you drink coffee-the best sizes are a 1 lb can and a 3 lb can).
  • 1 c. milk
  • 1 c. heavy whipping cream
  • 1/3 c. sugar
  • 1 tsp. vanilla
  • crushed ice
  • rock salt
  • optional add ins (fruit, candy, chocolate-use your imagination!)
  1. In the smaller can, pour milk, cream, sugar and vanilla. Put the lid on tight.
  2. Place smaller can inside larger can and pack with ice. Sprinkle with a good dose of rock salt.
  3. Then roll can, back and forth for about 10 minutes. (This is a great job for kids)
  4. Dump the water and what's left of the ice
  5. Open the smaller can, scrape the sides and close it back up.
  6. Repeat ice and rock salt and roll it again! For about 5 minutes this time.
  7. Open smaller can and serve-it should be about milkshake consistency.

Yield: 3 cups of delicious ice cream


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