In the good ol' summertime...
Tin Can Ice Cream is so much fun for the kids on a hot summer day! If you have kids over to play, or even a birthday party, a scout or church outing, it can be a really fun participation sport!
Here's what you'll need:
1 cup whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 teaspoon vanilla extract
Nuts, fruits, chocolate chips, cookie crumbs, etc. (optional)
In addition you'll need:
A 1-pound coffee can with a tight-fitting lid
A 3-pound coffee can with 2 tight fitting lids (one for the top and one for the bottom)
Rock salt
Crushed ice
Put all ingredients in a 1-pound coffee can; secure the lid with duct tape. Place the can inside of the 3-pound coffee can. Pack (as equally as possible) the larger can with crushed ice around the smaller can. Pour about 3/4 cup rock salt evenly over ice. Place lids on top and bottom of 3-pund can and secure well with duct tape. Make sure that can rolls evenly back and forth across cement.
Roll back and forth for 15 minutes. Open the large can and dump the ice and the water water. Important Note: Don't dump this salty water on your grass... It will kill the grass in the spot where it is dumped!
Wipe the small can dry and open the can. Stir the cold, ice cream mix, scraping the sides of the can well. Place small can back into the large can and once more add ice and rock salt, packing well. Repeat rolling for another 10 minutes. Be careful when removing the small can and be sure to wipe it down. Take special care around the lid area as you're opening it... you don't want the salt water to get into your ice cream.
Jan McCracken, Culinary Coach
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