When Anthony was little and his friends would come over during Summer break. They would make ice cream. They had as much fun making it as they did eating it!
Here's what you'll need:
One large (2lbs. 7oz) coffee can with lid
One 1lb. coffee can with lid
1 pint half and half or light cream
1/2 cup sugar
1 teaspoon vanilla
Crushed ice (6-7 cups)
Rock salt (about 3/4 cup)
Duct tape
In the smaller coffee can, combine half & half, sugar and vanilla. Stir well.
Put the lid on tightly and duct tape (you do not want leaks)
Place a thin layer of crushed ice on the bottom of larger coffee can, sprinkle with 1 TB. of salt. Place the smaller coffee can inside the larger can. Pack the area between the cans with crushed ice and salt using about 2 TB. rock salt for every cup of ice. Put lid tightly on large can. Roll can back and forth on the floor for about 15 to 20 minutes.
Carefully remove lid. Scrape down sides and stir. If ice cream is too soft, repack with ice & salt and roll back and forth a few more minutes until firm.
Makes about five 1/2 cup servings.
xo
Here's what you'll need:
One large (2lbs. 7oz) coffee can with lid
One 1lb. coffee can with lid
1 pint half and half or light cream
1/2 cup sugar
1 teaspoon vanilla
Crushed ice (6-7 cups)
Rock salt (about 3/4 cup)
Duct tape
In the smaller coffee can, combine half & half, sugar and vanilla. Stir well.
Put the lid on tightly and duct tape (you do not want leaks)
Place a thin layer of crushed ice on the bottom of larger coffee can, sprinkle with 1 TB. of salt. Place the smaller coffee can inside the larger can. Pack the area between the cans with crushed ice and salt using about 2 TB. rock salt for every cup of ice. Put lid tightly on large can. Roll can back and forth on the floor for about 15 to 20 minutes.
Carefully remove lid. Scrape down sides and stir. If ice cream is too soft, repack with ice & salt and roll back and forth a few more minutes until firm.
Makes about five 1/2 cup servings.
xo
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