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LOCATION: Recipes >> Desserts Frozen >> Icecream 04

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Tin Can Ice Cream

1 cup milk
1 cup whipping cream
1/2 cup white granulated sugar
1/2 teaspoon vanilla extract 1 egg (optional)
nuts or fruit as desired

Put all ingredients in a one pound coffee can with a tight-fitting
plastic lid. Place lid on can. Place filled can inside a #10 can
with a tight fitting plastic lid.

Pack larger can with crushed ice around smaller can. Pour at least
3/4 cup of rock salt evenly over ice. Place lid on #10 can. Roll
back and forth on a table or cement slab for 10 minutes. Open
outer can. Remove inner can. Use a rubber spatula to stir up
mixture; scrape sides of can. Replace lid. Drain ice water from
larger can. Insert smaller can; pack with more ice and salt. Roll
back and forth for five more minutes. Makes about 3 cups.

NOTE: Put Saran Wrap over opening of #1 can before placing lid on
it.

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