Roll-the-can ice cream
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Empty 1 lb can with plastic lid | |
| 1 | Empty 3 lb can with plastic lid | |
| 1 | Level surface for rolling can(s) | |
| 1½ | cup | Rock or kosher salt |
| 20 | cups | (about 7 1/2 lb) crushed ice |
| Ingredients | ||
| 1 | cup | Heavy cream |
| 1 | cup | Milk |
| 1 | Beaten egg | |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| ⅓ | cup | Raisins, diced peaches or strawberries |
Directions
Hardware
Mix ingredients in the smaller 1 lb can. Cover can and set in center of the larger can. Layer half the crushed ice alternately with half the salt in the empty space in between the cans. Cover the larger can. Now the fun begins: Choose a hard, level surface like a patio or cement walk and roll the can back and forth for ten minutes. Open outer can; empty old ice and water. Lift out small can; wipe lid dry and remove. With a table knife or spatula, scrape ice cream from can sides so it falls to center. Stir and cover. Return small can. Repack with ice and salt. Cover and roll for five more minutes. Per ½ cup serving: 415 calories, 9 g protein, 38 g carbohydrate, 26 g fat, 141 mg cholesterol, 124 mg sodium. From Woman's Day magazine, Aug 1, '84.
Makes 2½ cups