4th of July: Kick the Can Ice Cream

[Melissa Burnell]

This an on oldie, but a goodie, especially for the 4th!

kick the can “ice-cream”:

1 [1-pound] coffee can with plastic lid
1 cup whole milk
1 cup heavy cream
1/3 cup sugar
3 tablespoons flavored syrup …..[such as chocolate, strawberry, etc.]

1 [3-pound] coffee can with plastic lid or a #10-size can …..such as a potato flake can with plastic lid
Small bag of ice cubes
1/2 cup rock salt

In the small can, add milk, cream, sugar and syrup. Do not fill
the can more than half full with liquids or the ice cream will
not freeze as well. cover the small can with a plastic lid and
place it into the large can.

Fill the bottom half of the space
between the two cans with ice. Add rock salt. Fill the rest of
the space with ice and put on the plastic lid.

Make sure the lid
is secure and won’t fall apart or leak!

Ask two kids to roll the can back and forth to each other
for 10 minutes. Remove the lids and scrape the ice cream from the
sides of the small can. Stir the mixture.

If the ice cream needs
to freeze longer, pour water out of the large can. Set the small
can inside the large can, adding more ice and rock salt as needed.
When the ice cream is ready there will be about a half inch of frozen
mixture on the sides of the can, the rest still in near liquid form.
With a kitchen knife scrape down the frozen ice cream and stir it
into the liquid ice cream to create the right consistency. This will
make about 2 cups of ice cream.

Remember that frozen fruit may be added with the syrup if desired.

source: original budget 101 list

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