Ice Cream in a Can

Mix milk, sugar and cream in the smaller can.1Seal can with lid and secure with duct tape.2Place the small can inside the larger can and surround with about 6 cups of crushed ice and 1 cup of rock salt.3Attach lid to the larger can (if you have one). If not, you can use several layers of plastic wrap. Secure the wrap with a couple rubber bands and then wrap tightly with duct tape.4Grab a friend and roll the can on the ground back and forth to each other for about 15 minutes. (We suggest you do this over some newspapers or a towel just in case there are any leaks.)5Remove the small can from the larger one. Discard melted ice and salt mixture.6Open the small can and stir the ice cream. Be sure to scrape the ice cream from the sides.7Place the lid on the top and secure with duct tape and place back in larger can.8Surround small can with remaining 6 cups of ice and 1 cup of salt.9Secure top of large can with lid, plastic wrap, rubber bands and duct tape.10Roll back and forth with a friend again for another 10 minutes.11Open and enjoy immediately.12Suggestions:If you want to make flavored ice-cream, use chocolate or strawberry whole milk instead.1Not all types of salt work the same. The larger the salt crystals, the more time it takes to dissolve. This keeps it colder, longer. You could make several batches of ice cream experimenting with table salt, kosher salt and rock salt to see how much more or less time it takes to make the ice cream.2Fun Fact: Ice cream is made up of four ingredients....Ice crystals - Ice is created when the water in the milk and cream begins to freeze, making the solution more solid.1Fat - The milkfat adds richness, density, and smoothness as well as stabilizes the base mix.2Sugar - Sugar adds sweetness, texture, and body. Sugar also lowers the freezing point so that the ice cream does not freeze rock solid.3Air - While it may be invisible, it's very important to the ice cream mixture. The tiny air cells trapped in the mixture determine the final consistency of the ice cream. Less infused air makes for a denser, richer ice cream.4