Ice cream in a coffee can

Ingredients:

Vanilla ice cream

• 1.5 cups chilled heavy cream
• 1.5 cups chilled whole milk
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 2.3 kg ice (about 7 cups)
• 2 cups rock salt or ice cream salt
• Special equipment: 1.5L coffee can with lid (empty and clean); 300-450ml coffee can with lid (empty and clean); duct tape; rubber gloves; yoga mat, optional

Coffee ice cream

• 0.5 cups freshly brewed strong coffee, cooled

Chocolate ice cream

• 1.5 cups chilled low-fat chocolate milk
• 2 tbsp chocolate syrup, optional

Ice cream with cookies

• 1/2 cup crushed chocolate sandwich cookies (about 5)

Chocolate chip ice cream

• 1/3 cup finely chopped chocolate (60 g)

Mint chocolate chip ice cream

• 1/4 tsp peppermint extract

Preparation:

1. Basic vanilla ice cream

   
   In a small coffee can, combine heavy cream, milk, sugar, and vanilla (see Note). Close the lid and secure it with tape, ensuring the can is completely sealed. Gently shake the mixture to combine. Place the sealed can into an empty, larger coffee can.
2. Wear rubber gloves to protect your skin from the ice and salt. Place ice around and on top of the sealed jar, covering it completely. Sprinkle 1 cup of rock salt over the ice. Close the lid of the large jar and secure it with duct tape. If desired, lay the large jar on its side directly on the floor or a yoga mat. Roll the jar back and forth, making sure it completes a full rotation, for about 20 minutes. It's best to have someone help, but you can do this alone.
   
   Note
   
   A small coffee can of any size (300–450 ml) will do.
   
   If you're making ice cream indoors, a yoga mat will help muffle the sound and protect your floor or carpet from salt. Wash the mat with soap and water.
3. Open the large jar and discard the ice and salt. Rinse the small jar with water to prevent salt from contaminating the ice cream. Open the small jar. The mixture should be slightly set. Using a large metal spoon, scrape up any solids that have accumulated on the sides and bottom of the jar and stir them into the rest of the mixture.
4. Replace the lid on the small jar and seal it. Fill the large jar with ice and the remaining 1 cup of salt. Replace the lid on the large jar and seal it. Roll for another 15–20 minutes. Open the large jar and discard the ice and salt. Rinse the small jar and open it. Scrape the sides and bottom with a large metal spoon. Serve the ice cream immediately or transfer to a container.
5. Coffee ice cream:
   
   Prepare the same way as basic vanilla ice cream, replacing 1/2 cup of whole milk with cold strong coffee.
   
   Chocolate ice cream:
   
   Prepare as for basic vanilla ice cream, substituting skim milk for the whole milk. Add chocolate syrup for a richer flavor, if desired.
6. Ice cream with cookies:
   
   Prepare the same way as basic vanilla ice cream. After opening the jar for the first time, add the chocolate sandwich cookies. Seal and continue rotating according to the instructions.
   
   Chocolate chip ice cream:
   
   Prepare as for basic vanilla ice cream, adding 1/3 cup finely chopped chocolate (60 g).
7. Mint chocolate chip ice cream:
   
   Prepare as for basic vanilla ice cream, adding 1/4 teaspoon peppermint extract to the cream and milk mixture.