Coffee Can Ice Cream
By Hklbrries
Employ the kids to roll the cans back and forth. It is a good idea to do this outside because, as the ice melts, the containers may leak saltwater.
When we tried this recipe at our home, we didn't have a larger coffee can to use, so we used a small, round Igloo cooler as the outer can, and it worked great.
Remember, it's not ready to eat (straight out of the churner). Many people think they're going to take it out and eat it right away. For best results, freeze your ice cream for at least two hours before indulging. Freeze overnight for even better results.
- 1
Ingredients
- Basic Vanilla Ice Cream Recipe:
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup sugar, divided use
- 1 vanilla bean (or 1 tsp vanilla)
- 4 egg yolks
- Accessories to make Coffee Can Ice Cream:
- 2 clean, dry metal containers (1 large enough to hold the other inside with about an inch of space around it)
- Duct tape
- Crushed ice
- Rock salt
Preparation
Step 1
To make Basic Vanilla Ice Cream: Combine milk, cream, half the sugar and vanilla bean (split) or vanilla in a small saucepan. Brin the mixture to a boil. Whisk the remaining sugar with egg yolks until light. Temper the egg mixture by adding a little bit of the hot milk and cream. Then whisk the egg mixture into the saucepan. Bring the mixture to just below boiling point. Cook, stirring constantly until mixture thickens. The mixture should coat the back of a wooden spoon but still be able to slide off the spoon in a steady, slow stream.
Strain the mixture through a sieve and cool. Use the cooled custard in your ice cream maker if desired (or use it to make this kid friendly "Coffee Can Ice Cream.")
Place the prepared Basic Vanilla Ice Cream custard in the small can and seal the lid on with duct tape. Place this can inside the larger can, and layer the ice and rock salt around it until covered. Seal the lid on the can with duct tape. Roll the cans back and forth (or around the block) for about 20 to 30 minutes until the mixture thickens. Remove small can, wipe it off and place it in freezer until firm, about 2 hours.
If you desire candy or nuts in your ice cream, add them toward the end of the rolling, when the ice cream is still soft enough to blend with the goodies. Then reseal the cans, add more ice and salt and roll for a few more minutes before removing the smaller can and placing it in the freezer.