It’s the final week of National Ice Cream Month. Hopefully everyone has been celebrating at the area ice cream haunts. Want a summer project with the children? Try this recipe for making ice cream at home. There were many recipes online that included raw eggs and we wanted to make sure that The Windham Eagle readers could make these without worrying about raw eggs.
Kick the can ice cream
Makes 4 servings
Prep time: 30 minutes
1 cup milk (can use low-fat, fat-free, flavored)
1 cup whipping cream (can use half-and-half)
1/2 cup sugar
1 teaspoon vanilla extract
Yummy mix-in ingredients (M&Ms, blueberries, strawberries, chocolate chips)
Large and small cans with lids (like coffee cans, cleaned)
Pour milk, cream, sugar and vanilla into the small can. Cover the can and duct tape well. Shake the can to mix. Put a layer of ice and rock salt in large can. Add small can and layer more ice and rock salt around the smaller can. Cover that can and duct tape well. Kick or roll the can for 10 to 15 minutes. Remove the small can. Scrape the ice cream away from the side of the can. Re-tape with fresh duct tape and put back in large can with more ice and rock salt. Kick or roll for 5 to 10 more minutes. Open can, stir, mix in your candy or fruit and serve.