In case you have not noticed, July is National Ice Cream Month. And with the record-breaking heat, ice cream has been a dessert staple in my household.
Hopefully, you enjoyed reading all of the June is Dairy Month recipes that were submitted by Lancaster Farming readers. The ideas run the full distance of a dairy “cookbook” of recipes for appetizers, side dishes, main courses, and desserts. And each year, I get to add a couple of new ideas to the dairy recipe collection.
In honor of National Ice Cream Month, here’s my “tin can ice cream” recipe. This idea is not a new one, but a fun activity if you are looking for a different idea to entertain kids in the mood for ice cream. Tin Can Ice Cream sets up easily. What I like best, is there is no egg in the recipe, so it does not require any cooking. Enjoy!
Tin Can Ice Cream
1 cup milk
1/2 cup sugar
1 cup whipping cream
1 teaspoon vanilla
1-1 pound empty coffee can
1-3 pound empty coffee can
Place all ingredients in a 1-pound coffee can with a tight lid. Place can inside 3-pound coffee can. Pack crushed ice around smaller can. Pour rock salt over ice. Place lid on can.
Roll back and forth on floor or table for 10 minutes.
Remove inner can and stir mixture scraping sides of can. Replace lid and pack again with more ice and salt. Roll 5 minutes more.-- Charlene Shupp Espenshade, Special Sections Editor