Homemade Coffee-can Ice Cream |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A variation of the old crank style ice cream maker we used as kids (ok, maybe not you young'uns). Here's a summer recipe that will thrill your kids. Ingredients:
vanilla ice cream |
1 cup heavy cream |
1 cup light cream |
1 beaten egg (or use equivalent reconstituted dried) |
1/2 cup sugar |
1 tsp. vanilla extract |
chocolate ice cream |
1 cup heavy cream |
1 cup light cream |
1/2 cup sugar |
4 tablespoons cocoa |
1/2 tsp. vanilla extract |
1/8 tsp. salt |
coffee ice cream |
1 cup heavy cream |
1 cup light cream |
2 tablespoons instant coffee granules |
1/2 cup sugar |
1/8 tsp. salt |
Directions:
1. For all varieties:
2. In 1 lb. coffee can mix all ingredients.
3. Seal can lid well with duct tape.
4. Put small, sealed can inside larger 3 lb. can.
5. Pack ice and 1 cup salt around small can.
6. Put lid on large can and duct tape closed.
7. Roll back & forth on a large towel (optional) for 15 minutes.
8. Open large can and dump ice and water.
9. Wipe small can dry and open.
10. Stir mix, scraping sides of can.
11. Additional ingredients, e.g. cookie crumbs, chopped nuts, can be added now.
12. Reseal small can and place back in larger can.
13. Repack with salt and ice.
14. Continue rolling for 10 minutes more.
15. Open large can and dump ice and water.
16. Wipe small can dry and open.
17. Enjoy!
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