Kick the Can Roll the Can Ice Cream Recipe
2 empty cans, 1 lb. & a 3 lb. with plastic lids
rock or kosher salt
20 c. (about 7 1/2 lbs.) crushed ice
1 c. heavy cream
1/3 c. any of the following:
raisins, diced peaches, crushed
1 c. milk
1 tsp. vanilla
cream ingredients in smaller can. Cover can tightly with lid and set in the
center of the larger can. Layer 1/2 the ice alternately with 1/2 the salt in the
empty space between cans. Cover the larger can with lid. Roll the can back and
forth 10 minutes on a hard surface. Open outer can, empty old ice and water.
Lift out small can, wipe lid dry and remove. Scrape ice cream from sides with a
knife. Replace in large and and re-pack with remaining ice and salt. Cover and
roll about 5 more minutes or until done.