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 lb. coffee can and cover with plastic lid.  Place 1 lb. coffee can in a 3 lb. 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.  Pack with more ice and salt.  Roll can for 10 minutes.  Check ice cream.  If still soupy, drain and add more ice and salt.  Continue process until ice cream is stiff.