This sounds like a fun way to make ice cream with your kids this summer. Remember to use pasturized eggs if you are at all concerned with raw eggs!
Roll into summer with an easy homemade ice cream
This is a fun recipe for everyone. Be sure to have plenty of ice to replenish as it melts, especially if you are working outside.
Change the flavor with the included variations or improvise your own. Makes 3 cups.
COFFEE CAN ICE CREAM
* What you'll need:
1 (1-pound) coffee can
1 (3-pound) coffee can
1 cup whipping cream
1 cup milk
1 egg, beaten (optional: pasteurized eggs are a good choice)
1/3 cup sugar
1 cup chopped strawberries
* How to do it:
Pour whipping cream, milk, egg, sugar and strawberries into the 1-pound can and stir well. Put the lid on and place in the larger can. Alternate layers of rock salt and crushed ice around the smaller can (about 4 cups ice and 1/2 cup salt).
Put the lid on the large can and let the kids roll it back and forth on the floor for 15 minutes.
Open the larger can and pour out the excess water. Remove the small can, wipe the lid and open carefully. With a spatula, scrape the well-frozen ice cream from the outside edges and blend with the softer mixture in the middle.
If the ice cream is too soft, put the small can back inside the larger can and repack with ice and salt. Roll 5 to 15 minutes more or until hardened.
Vanilla: Increase sugar to 1 cup, and add 1/4 to 1/2 teaspoon vanilla. Omit strawberries.
Chocolate: Substitute 1 cup chocolate milk for 1 cup milk, and 1 cup mini chocolate chips for the strawberries.