TIN CAN ICE CREAM
- 1 cup whole milk
- ½ cup sugar
- Egg substitute to equal 1 egg
- ½ tsp. vanilla
- 1 cup heavy cream
Place ingredients in 1 pound coffee can and cover with plastic lid. Place 1 lb. coffee can in a 3 pound coffee can. Pack crushed ice around smaller can and pour at least ¾ cup rock salt evenly over ice. Cover large can with plastic lid. Roll back and forth for 10 minutes on sturdy table or floor. Open outer can and remove small can. Stir ingredients with rubber spatula, scraping the inside walls of can. Drain water from large can. Return small can to inside of large can, re-pack with ice and salt. Roll can for 10 minutes. Check ice cream. If still soupy, drain and add more ice and salt, and continue process until ice cream is thick.
Viewer Comments
I love your show. Thank you for posting the recipes on line. God Bless.
Comment made by Rebecca Miller on 29 Jul 2008
This is great, TIN CAN ICECREAM.
Comment made by William Davis on 30 Jul 2008
