Recipe: Kick the Can Ice Cream

Kick the Can Ice Cream

(You'll need duct tape, one large can and one small can, both with a lid--coffee cans work nicely.)

Makes 6-8 servings.

1 cup milk
1 cup whipping cream
1/2 cup sugar
1 tsp. vanilla extract
Two trays of ice
Rock salt

Measure milk, cream, sugar and vanilla extract and pour each ingredient into the small sized can.

Cover the can with lid and tape shut with duct tape. Tape the can again until tightly sealed.

(Remember this can will be kicked!)

Shake the can to mix all the ingredients.

Put a layer of ice and rock salt in the large can.

Place the small can into the large can.

Layer with more ice and rock salt. Cover can and tape very well.

Kick or roll the can, back and forth, for about 10 minutes.

Remove the small can.
Scrape ice cream away from the side of the can.

Put the small can back into the large can.

Layer with more ice and rock salt.
Retape and seal tightly (use extra tape as the original tape will be wet.)

Kick or roll the can, back and forth, for about 5 minutes.

Stir. Serve. Enjoy!