It’s summer time. And that means lazy days at the pool. Staying up late and getting to sleep in. Campouts, cook outs, and informal get togethers. And ice cream. Lots and lots of ice cream.
I’m a sucker for ice cream. It’s easily on my list of top five foods I can not live without. And I love homemade ice cream…there is something about its simple and slushy consistency that is perfection in a bowl.
But homemade ice cream can be a pain. A huge pain. And because it is a pain…I usually don’t make it.
Well, a couple of years ago, at the annual 4th of July party we attend, one of my friends had the kiddos make this Tin Can Ice Cream Recipe.
And even though it was a simple recipe, it was darn good ice cream. And it was EASY. So easy, that the kids made it all.by.them.selves.
So on top of good, it was a great project that kept them entertained for a hour or so instead of trying to blow up old tomatoes. (That’s another story…)
June is national dairy month. In addition to celebrating all things dairy, Midwest Dairy has teamed up with Feeding America to donate $1 (up to $20k) for every view to the Feedin’ A Nation YouTube video. (So go by and take a look, because you’ll help feed a family by watching a farm family.)
So this month, I’m celebrating national dairy month and families. And we are committed to making a couple of batches of tin can ice cream and sharing it with neighbors because we blessed that we can afford to do so and ice cream makes everything better.
Tin Can Ice Cream
3 lb. tin coffee can
1 lb. tin coffee can
1 cup whole milk (don’t skimp and do skim)
1 cup whipping cream
1/2 cup sugar
1/2 teaspoon vanilla
1 egg, beaten (optional)
2 – 3 candy bars, smashed up
Rock or Ice Cream Salt
1. Pour milk, cream, sugar, vanilla, egg (optional), and candy bars into 1 lb. tin coffee can.
2. Duct tape lid securely.
3. Place 1 lb. can inside of 3 lb. can.
4. Layer ice and salt around the sides of small can until full. (Be sure to shake often to get as much ice as possible in the can.)
5. Duct tape 3 lb. lid to can.
6. Roll briskly on cement for 10 minutes.
7. Open 3 lb. lid and drain water and ice. Re-ice and salt. Tape lid back on and roll briskly on cement for another 10 minutes.
8. Take 1 lb. can out of 3 lb. can, open and scrap sides. Serve with a “sprinkle” of additional candy bar.
FYI: If after 20 minutes the ice cream hasn’t set to your likening, there is nothing wrong with popping it into the freezer for a little while to make it hard. Just don’t let it get too hard, or it will lose it’s “ice cream” consistency and because hard ice crystal milk.
Makes roughly three cups.
Disclosure: I am partnering in a compensated capacity with Midwest Dairy Association to create recipes and share information about the importance of a national dairy month. As always, all opinions expressed are entirely my own. Want more information – check out myDisclosure Statement.