- 1 – 1 lb coffee can with lid OR 1 gallon-sized Ziploc Bag
- 1 – 3 lb coffee can with lid OR 1 quart-sized Ziploc Bag
- duct tape/packing tape
- crushed ice
- rock salt
- 1 cup milk
- 1 cup whipping cream or half and half
- 1/2 cup sugar
- 1/2 tsp vanilla
- Chopped nuts, or pieces of fruit – optional
Using Ziploc Bags: (Benefits: Most homes have Plastic bags lying around, Easier to watch the process)
Combine ingredients in a clean 1 quart-sized Ziploc bag; secure by placing duct tape over the zipper after closing. Place quart-sized bag in the gallon-sized bag. Pack crushed ice around the smaller bag. Pour almost 1 cup of rock salt over the ice. Close the zipper on the gallon-sized bag and secure with duct-tape. Shake and or toss the bag back and forth for about 10 minutes. Wrap in a towel if it begins to get too cold or there is a lot of condensation. Remove the inside bag carefully. Keep salt solution out of the small bag. Massage the ice cream in the small bag to test it’s consistency. Continue to toss and shake until it reaches your desired consistency.
Using Coffee Cans: (Benefits: Less cold on your hands, Fun to roll and kick around)
Combine ingredients in a clean 1 lb coffee can with a tight fitting plastic lid. Tape lid for added security. Place 1 lb coffee can in 3 lb coffee can. Pack crushed ice around the smaller can. Pour almost 1 cup of rock salt over the ice. Replace lid on 3 lb can. Roll the can back and forth on the floor or sidewalk for 10 minutes. Remove the inside can carefully. Keep salt solution out of the small can. Remove lid of small can and stir ice cream with a rubber spatula. Replace and retape lid. Drain ice water from larger can and place smaller can inside. Repack with ice and salt. Roll back and forth 5 – 10 minutes more depending on how firm you like your ice cream.
Makes about 3 cups.