Kick the Can Ice Cream
This treat has had variations around for many years. It is mostly for fun on hot, boring day. The ice cream is tasty, but there is little to show for a lot of fussing. Still, it is interesting to watch the outside can get frosty and to sneak peeks at the ingredients along the way. Note: You will need two coffee type cans with snug fitting lids: a 13-ounce can and a 39-ounce can (what used to be 1-pound and 3-pound cans) or close variations on those sizes.
3/4 cup whole milk
1/2 teaspoon vanilla extract
1 cup heavy cream
1/3 cup sugar
Flavoring of choice, such as Chocolate
syrup, raspberries, or cut up strawberries
or peaches, to taste (optional)
1 1/2 cups salt (table salt, rock salt or
kosher salt all work), divided
Several pounds of ice
Blend the milk, vanilla, cream, sugar and flavorings if you desire together. Pour the mixture into the small can and secure the lid tightly.
Put the small can into the large can, put 3/4 cup salt into the large can and pack the remaining space around the small can with ice. (Cubes from an icemaker fit great. Large cubes need to be crushed either in a blender or by hand - in a bag with a hammer, for instance.) Secure the cover on the large can.
Roll the can on the ground for about 5 minutes. (It is best to do this outdoors in case the lid pops off.) Open the lid of the bigger can and drain off any water.
Add more salt and ice and continue to roll for another 5 to 8 minutes. The ice cream will be frozen to the wall of the smaller can. Scrape it off to serve. If it is too soft, put the can in the freezer until it hardens.
Yield: 3 to 5 small servings
