Makes 2 Cups
- 2 cups half & half cream
- ⅓ cup + 2 tbsp sugar
- 1 ½ tsp vanilla
You’ll Also Need
- 10 cups ice
- 1 ½ cups rock salt (or use sea salt)
- 3-pound coffee can, emptied and rinsed
- 1-pound coffee can, emptied and rinsed
- Duct tape
Add diced fruit, chopped nuts, crushed cookies, or 3 tbsp of your favorite instant pudding mix to change the flavour or vary the recipe. Fruit, nuts and cookies should be added after the first 10 minutes of rolling and kicking.
What To Do
In the smaller coffee can, whisk the cream, sugar and vanilla until well mixed. Cover the can with its lid and seal with duct tape.
Place the smaller can inside the larger one. All around the smaller can, layer salt and ice, using ¾ cup of the salt and 5 cups of the ice.
Cover the larger can and seal with duct tape.
Now you’re ready to roll: Lay the can on its side and have the kids roll it back and forth to each other. They can kick it around a bit. Keep it going for about 10 minutes, then open up the containers and check on the ice cream. The mixture on the sides will freeze more quickly than that in the centre, so use a rubber spatula to scrape down the sides and mix.
Reseal the smaller can. Dump all the melted ice water from the larger can, place the small can back inside, and surround it with the remaining ice and salt. Repeat the kicking and rolling for another 10 minutes. Serve!
If your helpers get tired of the rolling and kicking before the ice cream is ready, just put it in the freezer for about an hour.