Kick-the-Can Ice Cream
Thanks to Lori Chadwick for submitting this idea to the Guide Mailing List!
Ingredients:
Place ingredients in small size coffee tin can and mix with spoon. Seal the can with duct tape and place inside a larger size coffee tin can. Surround small can with ice sprinkled with salt. Seal large tin with duct tape. Roll or toss can for 20-30 minutes adding ice and salt to the larger can once or twice (this may not be necessary if done outdoors in the winter). Pack again with ice or place in freezer and let stand for 20 minutes before serving. Makes 3 cups.
- 1 cup whipping cream
- 1/2 tsp. vanilla
- 1 egg
- 1/2 cup sugar
- 1 cup milk
- ice
- rock salt