Talk about the power of suggestion: Nothing gets our mouths watering quite like the mention—or even just the idea—of ice cream. While there are plenty of machines on the market that will help you whip up a batch with ease, you don’t need a fancy Cuisinart or even an old fashioned hand-crank model to satisfy those frozen-treat cravings.
As long as you have a cooler on hand to keep stuff cold, the recipe below can be made on site: Think camping, cookouts, potlucks, and keeping the kids busy at all of the above. All it takes is a couple of clean coffee cans, some rock salt, and ice to transform your raw ingredients into a delicious dessert.
WHAT YOU NEED
Makes about 1 pint, or 8 scoops
• 1 pint half and half (or ½ pint cream, ½ pint milk)
• 1 egg, beaten
• ½ cup sugar
• 1 teaspoon vanilla
• One clean 1-lb coffee can with lid
• One clean 3-lb coffee can with lid
• Crushed ice
• Rock salt
WHAT TO DO
Combine the cream, milk (if using), egg, sugar, and vanilla and pour into the smaller coffee can. Close the lid and place the smaller can inside the larger can. Pack crushed ice and rock salt into the space between the two cans. Secure the lid tightly on the larger can and rock ’n’ roll the can for about 10 minutes. Creating your own ice-cream-making soundtrack is highly encouraged.
Once the ingredients are all shook up (yep, we said it), pop open the larger can and remove the salt and ice mixture. Stir the ingredients in the inner can, seal it back up, and rock out for another 5 to 10 minutes, until your ice cream has set.
To add flavor, stir in a fruit purée (we like seasonal options, like peaches in late summer or pumpkin in fall), chocolate sauce, or whatever strikes your fancy: coffee, honey, mint, even fresh basil, or, for the adult crowd, a dash of Kahlua or Schnapps. Once your ice cream is done, store it in the freezer or cooler to help it firm up. Scoop a healthy serving and enjoy!
MORE FROM HOMEGROWN.ORG
• Marianne recommends a few no-churn ice cream recipes, including coffee, cinnamon bun, and blueberry cheesecake.
• You’ll need a machine for it, but Rachel’s dairy-free raspberry and coconut-milk ice cream sounds divine.
• And Cornelia shares links to recipes for grilled peach, sweet corn, and dark chocolate and smoked paprika varieties.
Got a flavor you’re pining for? A frozen tip to share? Post it below and keep the conversation rolling. Then visit the Recipe Sharing group for further homemade ideas and browse the HOMEGROWN 101 archive for more things to cook, preserve, plant, grow, make, craft, and freeze.
PHOTO BY THE CULINARY GEEK, COURTESY OF CREATIVE COMMONS ON FLICKR