Kick-the-Can Ice Cream

By Hklbrries

Ingredients

• 1 cup whole milk
• 1 cup half-and-half*
• 1/3 cup sugar
• 1 tsp vanilla or 2 tbsp chocolate- or strawberry-flavored syrup (optional)
• 1-pound coffee can with a lid (clean)
• 3-pound coffee can with a lid (clean)
• Duct tape
• 8 to 10 cups crushed ice
• 1 1/2 cups rock salt (kosher salt or sea salt can also be used)

Details

Servings 3

Preparation

Step 1

In a large bowl, combine milk, half-and-half, sugar and optional flavorings, and pour the ice cream mixture into the smaller can. Cover the smaller can with its lid and seal with duct tape. Place the 1-pound coffee can inside the 3-pound coffee can. Surround the smaller can with ice and salt by layering 5 cups of ice with 3/4 cup of salt. Put the lid on the larger can and seal with duct tape.

Now put the can on its side and kick it back and forth (or roll it) for about 10 minutes. Open the larger can, remove the small one and give the mixture a quick stir. (The cream on the side of the small can will set faster than the mixture in the middle). Reseal the small can. Dump the water/salt mix from the larger can, place the small can back inside the larger one and layer again with the remaining ice and rock salt.

Put the lid on the larger can, seal with duct tape and kick or roll for another 10 minutes.

*Using all half-and-half results in a richer ice cream; using all milk results in something more like sherbet.