INGREDIENTS

INSTRUCTIONS

From: cathydo@sco.com (Cathy Downes - SoftTech Account Coordinator)
Date: Mon, 26 Jul 1993 05:23:00 GMT Another recipe I recently tried
was at my son's last day of summer school. This would be a good one
for the younger ones, to give them something to do AND their 'own'  ice
cream.  13-16 oz empty/clean coffee can (or similiar type)  2-3 lb
empty/clean coffee can (or similiar type)  Mix all ingredients in the
smaller can and seal with lid.  Tape the  lid with masking tape, all
around the length of the can.  Place the smaller can in the larger can
and pack ice and salt around  the smaller can. (about 1 inch of ice
then a handful of salt until  just to the top of the small can). Put
the lid on the larger can.  Lay the can on its side and roll it back
and forth between two people  a short distance, about 4 feet.  Continue
this for 7 minutes.  It is  important that the rolling not stop and
that the rolls are steady and  even.  After 7 minutes, open the larger
can and take the tape/lid off the  smaller can.  Stir the "ice cream"
and scrap off the frozen part off  the sides, mixing it all in
together. Seal up the smaller can again.  Add more ice and salt to
bring the level up to the top of the can,  seal up the larger can
again.  Roll for another 7 minutes, and it's  done.  I was really quite
surprised, it worked and it tasted pretty good too!  REC.FOOD.RECIPES
ARCHIVES  /DESSERTS  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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