1 cup whole milk
1/2 cup granulated sugar
egg substitute (equal to 1 egg, approx 1/4 cup)
1/2 teaspoon vanilla extract
1 cup heavy cream
rock salt (or kosher, approx 1/4 cup, divided)
1 - 1 pound coffee can with plastic lid (label removed and washed).
1 - 3 pound coffee can with plastic lid (label removed and washed).
Combine the first 5 ingredients and place in the small coffee can. Place a piece of cling wrap over the top of the can and securely add the plastic lid.
Place the small can inside the large can.
Fill around small can half way up with crushed ice, then add half of the rock salt (approx 1/8 cup). Fill almost to the top with more crushed ice and add the remaining 1/8 cup rock salt. Leave about 3/4" space at the top of can. Cover the large can with cling wrap and securely place the plastic lid on it, also.
Have 2 children sit across from one another at the picnic table (opposite ends), and roll the can between them, at a fast pace. After 10 minutes of rolling, open the large can, but DO NOT remove the small can. ***Be careful – salt does not taste good in ice cream! Open the small can and give it a stir. Close both cans back up and continue another 10 minutes of vigorous rolling.
Again, open the large can leaving the small one in place and stir. Seal them both back up and roll for 10 minutes longer and the ice cream will be done. Sometimes the ice cream is firm enough to eat at the 20 minute mark, so it is your choice when to serve it.
courtesy of www.food.com