- This topic has 1 reply, 1 voice, and was last updated January 16, 2006 at 5:09 pm by .
- January 16, 2006 at 5:09 pm #235607
Jessa cut this recipe out of the paper last weekend. We made it yesterday and it was really cool. When the kids and I used to do this when they were little we used a small can inside of the big can instead of a bag.
mm: kick the can, i scream
Yield: 2 Servings
ice cream mixture
1 c Half and Half
2 T Sugar
1/2 t Vanilla
1 Zipper bag (quart size) Or 1 lb coffee can
6 T Salt
2 1/2 lb Coffee Can
Mix the ice cream mixture well and pour into zipper
bag. Seal the bag and place in the coffee can.
Layer ice cubes and salt around the bag until the
can is filled.
Snap on the coffee can lid and seal with duct tape.
Lay the can on the ground and start kicking it around.
Keep kicking for 8-10 minutes.
Take off the lid and carefully pull out the plastic
zipper bag. Wipe off the salt with a towel.
bag and eat ice cream that you just made.
The salt lowered the temperature of the ice and helped
you freeze the milk mixture. Ice cream must be frozen
while it is being mixed. That makes it fluffy and
creamy instead of a solid block of frozen milk.
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