Tin Can Ice Cream
Tin-Can Ice Cream
By Juliana Lewis
For this recipe, you will need two sturdy cans with tight-fitting lids. One will need to hold about a quart (liter) and fit inside the other with space all around it. In Steps 1 and 3, secure each lid to its can with duct tape, if available.
3/4 cup milk
1/3 cup sugar
1 cup whipping cream
nuts, fruit in small pieces, and/or your favorite flavoring
1. Pour all the ingredients into the smaller can, mix, put the lid on securely, and place this can into the larger one.
2. Pack crushed ice around the small can until it fills the bigger can.
3. Pour at least 3/4 cup of rock salt evenly over the ice, then put the can lid on securely.
4. Roll the can around on a hard surface for at least 10 minutes. (A mild game of keep away might be a fun way of doing this—but be sure the lids stay on tight!)
5. Open the cans, removing the smaller one to make sure no salt or ice gets into it. The mixture should be frozen around the edges. Scrape it away from the sides with a table knife, and mix it into the part that’s still liquid.
6. If it’s well frozen, dig in! If not, reseal the smaller can, put it in the larger can again, pack more ice and salt around it, reseal the larger can, and roll it around a few minutes more. Repeat Steps 5 and 6, if necessary. Serves four.
Credit goes here!