Categories: frozen desserts
Ingredients
- 1 cup whipping cream
- 3/4 cup milk
- 1/3 cup sugar
- 1/4 cup egg substitute
- 1/2 tsp. vanilla extract
- 1 (1 lb.) coffee can with plastic lid
- 1 (3lb.) coffee can with plastic lid
- Crushed ice
- 3/4 cup rock salt, divided
- Masking tape
- waffle bowls (optional)
- Candy-coated milk chocolate sprinkles (optional)
Directions
- Stir together first 5 ingredients; pour into 1-lb. can, and seal with lid. Place same caqn inside large can. Fill large can with ice and half of rock salt. Secure small can in place with masking tape. Seal large can with lid.
- Roll large can with your foot 5 minutes. Remove lid from large can, and drain off the water. Add more ice and remaining rock salt. replace lid and roll can 10 minutes. Let stand 5 minutes before serving. (Ice cream will be soft.) If desired, serve in waffle bowls and decorated with chocolate sprinkles.
-
makes 3 cups
-
The other method for this recipe is to put the ice cream mixture in a zip-lock plastic bag, and then place the bag in a larger plastic bag filled with crushed ice and rock salt. Shake the bags for the same amount of times as above, and wipe inner bag carefully before opening to serve.