tin can ice cream

  • Yield 4-6 servings


1 cup milk
1 -- egg, whipped or egg beaters to equal 1 egg
1 cup whipping cream
1/2 cup sugar
1/2 teaspoon vanilla


Place all indredients into a 1lb. coffee can with a tight fitting lid. Place can into a 3lb coffee can an add rock salt and crusned ice. Roll back and forth on a picnic table or cement for 15 minutes. Remove inner can and wipe off lid taking care to not getting any salt inside. Stir up mixture and replace lid, and add rock salt and ice again. Roll back and forth for 5 minutes and then enjoy. Great to make while camping.



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