YBJP posted on March 10, 2010 12:11
What you will need: Ice Cream Mix:
1 pint half-and-half
½ cup sugar
1 teaspoon vanilla extract or 2 tablespoons chocolate syrup
Ice Cream Maker:
A 1- pound coffee can with a tight-fitting plastic lid
Duct Tape
Crushed ice
A 3-pound coffee can with a tight-fitting plastic lid
9 tablespoons rock salt
What You Do:
1. Place the ice cream ingredients into the small coffee can.
2. Put the lid snugly on the coffee can and tape it closed with duct tape for security: Wrap the duct tape once around the outside of the can and lid, overlapping both, then take 2 long pieces of tape and make an X over the top of the lid and down the sides of the can.
3. Pour crushed ice into the large coffee can to come one inch up the sides. Place the small coffee can on top of the ice inside the large coffee can.
4. Pour more crushed ice into the large can until it comes one inch up the sides of the small can.
5. Sprinkle the ice with about 3 tablespoons of rock salt.
6. Add another inch of ice and another 3 tablespoons of rock salt.
7. Fill the rest of the large can with crushed ice and sprinkle the remaining salt over it.
8. Place the lid on the large can and secure it with the tape as you did the small can.
9. Now the fun begins! Find a partner of partners and roll the can. You can gently kick the can back and forth, sit on the ground and gently roll it back and forth, or roll it between 2 sticks.
10. Roll the can consistently for about 10 minutes, then check to see if the ice cream is hardening up (don’t take the small can out of the large can; instead, simply remove its lid). The ice cream won’t be as hard as the stuff you get in the freezer section of the grocery, but it should be thick and frosty – like soft ice cream. If it’s too runny, replace the lid on the small can and add more ice to the large can. Tape the cans back up and roll them for another 8 mins.
11. When the ice cream is the right consistency, scoop it out and serve!
Enjoy!
Shared from “CAMP OUT! The Ultimate Kid’s Guide From Backyard to the Backwoods” by Lynn Brunelle.