Method

1. Take 2 coffee cans (or food-grade metal cans with snapping lids), one can fitting inside the other.
2. 5 and 1 pound cans work well together.
3. Fill the small can with ingredients, add mixing ball (anything food grade that wont chip that has substantial mass, like a lime or dense chocolate bar, but make it match your flavour).
4. I do one part organic milk to one half part heavy cream, warm it, carefully add a few organic eggs, make a custard over low heat and decide if my flavour (like berries) should simmer or go in fresh.
5. A vanilla bean in the pot while it simmers goes a long way.
6. Maple syrup is tastier to me than sugar, and is local. Experiment with the amount.
7. I like to say it’s like baking, you can tell by tasting it before you freeze it.
8. A half cup of sugar to a litre and a half of liquid is enough for me.  You should see what works for you.
9. Seal it with duct tape.
10. Place it inside larger can, surround small can with ice and rock salt.
11. Seal larger can with duct tape.
12. Wrap this in a one-dollar safety blanket (aluminized mylar, the same thing most chip bags are made of—you can put it in a greasy chip bag instead if you want), and wrap in a towel or rag you don’t mind kicking around.
13. The towel saves your one-dollar safety blanket for another batch of ice cream.  Safety blankets are in the camping sections of your grocery store.
14. Kick the can around.
15. If you trust your brand of duct tape, do it wherever.
16. If not, do it outside.
17. When you can’t hear/feel it slosh (20 minutes), it’s close.
18. You might have to reload it with salt and ice.
19. Be sure to rinse it before you open it (the inside can) or your ice cream will be salty.