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Kick The Can Ice Cream

from Food Jammers

The idea behind making home-made ice cream is to keep the cream and ingredients moving to introduce air, while they freeze, which improves its texture and flavour. Gelato is said to have more flavour for less fat than regular ice cream because of the texture and how it sits on the tongue. Making ice cream is easy, and fun, because you can control the flavour and sweetness, and amount. We used to make ice cream from what was in the fridge after school, like milk, coffee cream, blueberries, and pancake syrup; it took 20 minutes while watching cartoons. I once made ice cream for a dessert as the guests were there waiting; it was coconut mango ice cream and it rocked.

You can do this with a hand crank paddle in a bucket that transfers sub-freezing temperatures, to the ingredients and those are available in stores, but you can make your own for nothing and it works just as well. It operates on the same principles as a spray can that has a mixing ball inside.

Method

Take 2 coffee cans (or food-grade metal cans with snapping lids), one can fitting inside the other.
5 and 1 pound cans work well together.
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).
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.
A vanilla bean in the pot while it simmers goes a long way.
Maple syrup is tastier to me than sugar, and is local. Experiment with the amount.
I like to say it’s like baking, you can tell by tasting it before you freeze it.
A half cup of sugar to a litre and a half of liquid is enough for me. You should see what works for you.
Seal it with duct tape.
Place it inside larger can, surround small can with ice and rock salt.
Seal larger can with duct tape.
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.
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.
Kick the can around.
If you trust your brand of duct tape, do it wherever.
If not, do it outside.
When you can’t hear/feel it slosh (20 minutes), it’s close.
You might have to reload it with salt and ice.
Be sure to rinse it before you open it (the inside can) or your ice cream will be salty.

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Notes & Tips

Try: fresh organic berries in season, cocoa (mix into a paste before dumping with other ingredients), roasted hazelnuts, fruit you’ve never had in ice cream before, or savoury flavours like rosemary. Fresh mint and ground chocolate rocks in the summer. I’ve had beer sorbet, and it was quite good. The world is big.