Serves: 4
Total Calories: 381
Fill large can half-full of crushed ice and ice cream salt. Mix egg, milk, vanilla, cream, sugar and salt in smaller can and put lid on. Place in larger can with lid and roll around about 10 minutes or until frozen.
Editor’s Extra:
Nifty if you don’t have an ice cream freezer. Be sure to fill large can with ice after small can is inserted, and be sure all lids are on tight— I rolled mine upright back and forth with a pair of oven mitts.
This Tin Can Ice Cream recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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