Children and adults enjoyed making homemade ice cream in a can on Friday, July 13, at the Douglas County Public Library at Zephyr Cove.
I got the recipe from a Highlights magazine, 1991. I've been doing this every summer for years. I like the opaque lids because you can see the ice cream forming on the small can and see the ice melt in the big can. The kids brought toppings to share.
A 1-pound coffee can
A 3-pound coffee can
Eight cups of crushed ice or small ice cubes
1⁄2 cup of rock salt
Vanilla ice cream
1 pint half-and-half cream
1 1/2 teaspoons vanilla
1/3 cup sugar
Put the cream, vanilla and sugar in the small can. Put lid on securely then duct tape around the edges (you don't want salty ice cream). Set the small can in the big can. Alternate layers of ice and salt until the can is packed with ice. Use all the salt. Place lid on securely then duct tape around the edges. Roll can on floor for 15 minutes (any less time and it is mushy). Remove the duct tape and open. The ice cream will be frozen to the sides and bottom of the can. The center will be slightly mushy. Stir the icy parts into the mixture. Makes 2 cups. Spoon into bowls, top with toppings and enjoy.