|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 0g||0%|
|Total Sugars 20g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing brings back memories of lazy, carefree summer days as a kid like making (and eating!) homemade ice cream. And the best part is, you don't need a fancy expensive ice cream maker to do it. Save that empty coffee can and you'll have a refreshing and delicious warm weather activity any kid (or adult) will love to help pass the dog days of summer.
You will need two empty coffee cans with lids: a one-pound can and a larger, 3-pound can that the smaller one will fit inside. You will also need rock salt.
1 pint half and half
1 large egg, beaten
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons chocolate syrup, optional, for topping
1/4 cup strawberries, optional, for topping
Add all of the ingredients to the 1-pound coffee can; mix well. Put the lid on the coffee can and secure with duct tape. Place the 1-pound coffee can into the 3-pound can. Surround with crushed ice and rock salt and place the lid on the 3-pound coffee can.
Have your kids sit on the ground and roll back and forth 3 to 4 feet apart. Roll for 8 to 10 minutes. (The kids can kick the can back and forth as well.)
Check to see if the ice cream is hard; if it isn't, replace the lid, add more ice and rock salt. Roll for another 8 mins.
Remove the lid to the 1-pound can and serve in bowls.