Homemade Ice Cream in Coffee Cans
As seen on the Sonoran Living program.

This is a fun thing to do with the kids and grand kids in the summer. It cools everyone off and the ice cream is so delicious! It is also a fun party activity. You can have the ice cream mix ready in containers, refrigerated, and when it is time to start freezing it, just pull it out and add your ice and rock salt, and you are ready to roll!

Ingredients: makes about 5 ½ cup of mixture, enough for 6 one cup containers.

3 ¼ cup	milk
¾ cup	heavy cream
½ can	sweetened condensed milk
¾ cup	sugar
1 ½ tsp.	vanilla extract
1/8 tsp	sea salt
optional	Chopped fresh fruit Crushed candy bars Assorted Sundae Toppings

Other items needed:

Crushed Ice (it takes more than you think – it melts fast!)
Rock Salt (about one cup per coffee can)
2 Large Coffee Cans (39 oz)
6 small one cup round containers* to fit stacked 3 high into the large coffee cans or use 2 small coffee cans (12 oz) inside for the ice cream.
duct tape
Optional – gloves or a pair of socks for hand protection from the ice cold can.

* I use the Ziploc brand of round 8 oz containers. They have a good seal and they stack to perfectly fit three containers per large coffee can.

Method:

1. 1. Pour all of the ice cream ingredients into a large bowl. Stir well until all sugar is dissolved.
2. 2. Add additional items if desired.
3. 3. Pour mixture into the small coffee cans or into six 1 cup plastic containers. Leave room at the top (about 2 inches for the small coffee can and about ½ inch for the small 1 cup containers). You may wish to wrap duct tape around the coffee can to ensure a tight seal so that salt water does not get into the mixture.
4. 4. Refrigerate until ready to use.
5. 5. To freeze, place the small coffee can or the stacked 1 cup containers (should be able to fit 3 in each can).
6. 6. Pour crushed ice all around the small containers until about half way filled and sprinkle about 1/3 cup of rock salt on top of the ice.
7. 7. Fill the rest up with ice and top with 1/3 cup of rock salt. Make sure to fully cover with ice and packed in as much ice as possible.
8. 8. Place the lid on top of the large coffee can. Duct tape around the lid to secure, if desired (I recommend it).
9. 9. Have the kids go outside* and “roll away” – pushing the can to each other back and forth along a smooth hard surface such as a concrete patio or sidewalk. Music is a good rolling motivator!
10. 10. Total rolling time is about 20 minutes. Check the ice status about half way through and replenish with more ice and another 1/3 cup of rock salt.
11. 11. The finished ice cream can “hold” in the salted ice for up to 45 minutes (make sure ice is up over the top container) before serving or you can hold the finished ice cream in the freezer. Rinse off the salt water from the outside of the container before serving or storing in freezer.