Coffee Can Ice Cream Machine
This is great fun to make while camping.
07/01/2009
Ingredients
3-pound coffee can and lid, rinsed clean
1-pound coffee can and lid, rinsed clean Duct tape
Ice cream custard or sorbet purée
1 to 2 cups rock salt
3 to 4 cups ice
Method
1. Pour custard into the small can. Be sure to fill the can only 2/3 full. Put the lid on, then use duct tape to secure lid and prevent leakage.
2. Place 1 cup of salt in the bottom of the large can, and add a handful of ice. Put the small can on top of it, then fill the gaps with more ice and salt. Put the large lid on and seal again with duct tape to keep the contraption from falling apart.
3. Toss, kick and roll the can back and forth for 15 minutes to churn and freeze. (Consider it a game of soccer.) When the ice is melted, unpack the large can, and re-pack it with fresh salty ice; play with it again for another 15 minutes. (Patience is a virtue.)
4. Unpack the big can, wipe off the salt, open the small can and enjoy your ice cream.
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