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Roll-The-Can Ice Cream

1 cup whipping cream
1 cup half-and-half
1/2 cup sugar
1 teaspoon vanilla

Wash out one three-pound and one one-pound coffee can and their
lids. In smaller can, mix the whipping cream, half and half, sugar
and vanilla. Cover with lid and place smaller can in center of
larger one. Pack a layer of crushed ice around smaller can.
Sprinkle ice liberally with rock or table salt and alternately add
layers of ice and salt to fill larger can. Cover with lid. Choose
a hard, level surface like a table, driveway, patio or cement walk
and roll the can back and forth for 10 minutes. Remove smaller
can, rinse it off in very cold water (otherwise you end up with
salty ice cream, something I learned the hard way ), then open
and use a spatula to scrape ice cream from can sides to the center.
Discard melted ice. Put smaller can back in larger can and add
more ice and salt. Roll for 5 more minutes; taste.

Note: Add 1/3 cup raisins, diced peaches or strawberries, if desired.

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