Title: Rock-'n'-Roll Ice Cream
Categories: Dessert Kids
Yield: 5 Servings
| 2 | lb | 7 oz coffee can w/ lid |
| 1 | lb | Coffee can w/ lid |
| 1 | pt | Half-and-half or light cream |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
| 7 | c | Crushed ice |
| 1/4 | c | Rock salt |
In the smaller coffee can, combine half-and-half, sugar, and vanilla; stir
well. Put the lid on tightly. Place a thin layer of crushed ice on the
bottom of the larger coffee can; sprinkle with 1 tablespoon of rock salt.
Place the small can inside the large can. Pack the area between the cans
with crushed ice and rock salt using about 2 tablespoons rock salt for
every cup of crushed ice. Put lid tightly on the large can. Roll can back
and forth for about 10-15 minutes (protect countertop or floor with a
towel, or roll on a cement floor). Lift out smaller can and carefully
remove lid. Scrape down sides and stir all the ice cream together. (If the
ice cream is too soft, repack large can with fresh ice and rock salt;
replace lid. Roll back and forth a few minutes more or till firm.) Makes
about five 1/2-cup servings. Source: Better Homes & Gardens, 2/97. MM: Lyn.