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Name: Roll-The-Can Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 1/2 c Rock or kosher salt; 1 Empty 3 lb can with plastic; 1/2 c Sugar; 1 Beaten egg; 1 ts Vanilla; Ingredients; 1 c milk; 1 Level surface for rolling; 20 c (about 7 1/2 lb) crushed ice; 1 c Heavy cream; 1/3 c Raisins, diced peaches or; 1 Empty 1 lb can with plastic

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INGREDIENTS

1 1/2 c Rock or kosher salt
1 Empty 3 lb can with plastic
1/2 c Sugar
1 Beaten egg
1 ts Vanilla
Ingredients
1 c milk
1 Level surface for rolling
20 c (about 7 1/2 lb) crushed ice
1 c Heavy cream
1/3 c Raisins, diced peaches or
1 Empty 1 lb can with plastic

Servings

INSTRUCTIONS

Hardware Mix ingredients in the smaller 1 lb can. Cover can and set in center of the larger can. Layer half the crushed ice alternately with half the salt in the empty space in between the cans. Cover the larger can. Now the fun begins: Choose a hard, level surface like a patio or cement walk and roll the can back and forth for ten minutes. Open outer can; empty old ice and water. Lift out small can; wipe lid dry and remove. With a table knife or spatula, scrape ice cream from can sides so it falls to center. Stir and cover. Return small can. Repack with ice and salt. Cover and roll for five more minutes. Per 1/2 cup serving: 415 calories, 9 g protein, 38 g carbohydrate, 26 g fat, 141 mg cholesterol, 124 mg sodium. From Womans Day magazine, Aug 1, 84. Makes 2 1/2 cups

NOTES

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Roll-The-Can Ice Cream

1 1/2 c Rock or kosher salt
1 Empty 3 lb can with plastic
1/2 c Sugar
1 Beaten egg
1 ts Vanilla
 Ingredients
1 c milk
1 Level surface for rolling
20 c (about 7 1/2 lb) crushed ice
1 c Heavy cream
1/3 c Raisins, diced peaches or
1 Empty 1 lb can with plastic

Hardware    Mix ingredients in the smaller 1 lb can.  Cover can and set in center of  the larger can.  Layer half the crushed ice alternately with half the salt  in the empty space in between the cans. Cover the larger can. Now the fun  begins:  Choose a hard, level surface like a patio or cement walk and roll  the can back and forth for ten minutes. Open outer can; empty old ice and  water.  Lift out small can; wipe lid dry and remove. With a table knife or  spatula, scrape ice cream from can sides so it falls to center. Stir and  cover. Return small can. Repack with ice and salt. Cover and roll for five  more minutes. Per 1/2 cup serving: 415 calories, 9 g protein, 38 g  carbohydrate, 26 g fat, 141 mg cholesterol, 124 mg sodium. From Womans Day  magazine, Aug 1, 84.    Makes 2 1/2 cups

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Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 2 Servings

Calories: 839
Calories from Fat: 223 (27%)

Amt Per Serving		% DV

	Total Fat 24.8g	33 %
	Saturated Fat 14.8g	74 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.1g
Cholesterol 177mg		54 %
Sodium 66.1mg		2 %
Potassium 126mg		3 %
Total Carbohydrate 153.5g		45 %
	Dietary Fiber 0g	0 %
	Sugars, other 153.5g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 839

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