recipelink.com Chat Room Recipe Swap - 2001-06-30
From: Kelly~WA
Kick the Can Ice Cream
For Freezing:
two empty cans - a 1-lb and a 3-lb with plastic lids
1 1/2 cups of rock salt
20 cups of crushed ice
Ice Cream:
1 cup heavy cream
1 cup milk
Pasteurized egg product (Egg Beaters) to equal one egg (optional)
1/2 cup sugar
1 tsp vanilla
To Make:
In the smaller can mix all the ice cream ingredients.
Put the top on and place in larger can.
Layer Ice and rock salt in the space around to small can until full.
Cover the large can.
Now play kick the can for about 10 minutes.
You may need to tape the top down.
Open large can; empty ice and water, take out small can and scrape ice cream from sides and stir.
Add the rest of the ice and rock salt.
Replace lid and play kick the can for another 5 minutes.
Empty ice and salt remove small can, grab a spoon and enjoy!
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