Cookbook

Roll-the-Can Ice Cream

Roll-the-Can Ice Cream

Sounds like something fun to do with the children and/or grandchildren -- especially during these hot summer days. -LuAnn I'm going to TRY it with soy (or nut) creamer and soy (or nut) milk. (Watch for results later).
Ingredients:

2 empty cans, 1 pound and 3 pound, with plastic lids
1 1/2 cups rock or kosher salt
20 cups (about 7 1/2 pounds) crushed ice
1 cup heavy cream
1/3 cup any of the following: raisins, diced peaches, crushed Oreos, diced strawberries
1 cup milk
1 teaspoon vanilla

Instructions:

Combine ice cream ingredients in smaller can.
Cover can tightly with lid and set in the center of the larger can. Layer half the ice alternately with half the salt in the empty space between cans.
Cover the larger can with lid.
Roll the can back and forth 10 minutes on a hard surface.
Open outer can, empty old ice and water.
Lift out small can, wipe lid dry and remove.
Scrape ice cream from sides with a knife.
Replace in large and and re-pack with remaining ice and salt.
Cover and roll about 5 more minutes or until done.


Source: www.nancyskitchen.com; posted on KRT by LuAnn.

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