Ingredients
Vanilla ice cream
1 cup heavy cream
1 cup light cream
1 beaten egg (or use equivalent reconstituted dried)
1/2 cup sugar
1 teaspoon vanilla extract
Chocolate Ice Cream
1 cup heavy cream
1 cup light cream
1/2 cup sugar
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You will also need: 1 small coffee can (1 lb. can) and 1 large coffee can (3 lb. can). In 1 lb. coffee can mix all ingredients. Seal can lid well with duct tape. Put small, sealed can inside larger 3 lb. can. Pack ice and 1 cup salt around small can. Put lid on large can and duct tape closed. Roll back & forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry and open. Stir mix, scraping sides of can. Additional ingredients, eg. cookie crumbs, chopped nuts, can be added now. Reseal small can and place back in larger can. Repack with salt and ice. Continue rolling for 10 minutes more. Open large can and dump ice and water. Wipe small can dry and open. Enjoy!
RecipeNLG
Gathered
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Compressor-free churner for gelato, sorbet, frozen yogurt
Precision burr grinder — consistent grind, quiet, portable
Classic rock salt ice cream maker — hand-crank summer tradition
Concentrated coffee — tiramisu, mocha buttercream, coffee cake