Tuesday, September 25, 2012
Making ice cream in a can
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!
OR instead of the bags I used a small peanut butter jar and an economy size can (for those of you with cannery food storage, use one of those silver cans).
The recipe is for one serving. If you're using the jar and can method you can double or triple the amount of milk, vanilla, and sugar.
Put milk, vanilla, and sugar in the container and seal with the lid. Get out your big can and put some crushed ice and salt down in the bottom. Then put the sealed jar in and pack ice and salt around the sides and on top. Put the lid on the big can. Then take it outside and roll it around on the driveway to your heart's content. If you double the recipe it takes 10-15 minutes of rolling around before it's ready.
Mmmm! It's pretty cold.
Flavor ideas: Add some mint extract instead of vanilla, but only use about 1/8 tsp or a few drops. We also put in some mini chocolate chips that were yummy. You could crush up some Oreos for some cookies'n'cream.
I got this recipe from teachnet.com