Coffee Can Homemade Ice Cream
By: Teacher Nick James and his Woodland Junior High Science Class
1 cup whole milk
1 cup heavy whipping cream
½ cup sugar
½ tsp. vanilla
Pinch of Salt
Rock Salt (purchase at a hardware store or Wal-mart next to the ice cream makers)
Crushed ice cubes
Coffee Cans (1) Small 12 ounce and (1) Big 39 ounce can (make sure each has a tight-fitting lid)
Duct tape-----you might want to secure the lids once things get rolling! J
Optional Fillings: You can always add ½ cup chopped fresh fruit or berries, ¼ chopped nuts, or crushed candy bars
Pour the whole milk and cream into a large bowl. Stir.
Sprinkle sugar into that mixture, add salt and vanilla. Stir all together.
Add optional fillings, if you like.
Pour this into the small coffee can. Leave about 2 inches or more between this batter and the top of this small can. In other words, do not fill to the top.
Snap lid on can. You may want to seal it with duct tape, just to be safe.
Place this small can inside your large can.
Now put in ice all around the small can. This helps the ingredients in the small can to freeze.
Add a couple handfuls of rock salt into the ice.
Now it's time to roll the large can back and forth, for about 15 minutes. Check it after 15 minutes. If the ice cream is not at the consistency you like, you might have to add more ice and rock salt into the big can and roll around for 5 more minutes. This helps everything to freeze further.