RECIPE: TIN CAN ICE CREAM

Posted by Turkey Hill Team on August 24th, 2007
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We like the idea of making ice cream in a can because it’s fun and home made ice cream has such a unique taste (which many of you mentioned in your comments in our “Old School Ice Cream” post in June). It’s something everyone should try now and then. There are lots of “ice cream in a can” recipes out there, so feel free to poke around. Some use the egg and pudding mix like this recipe does, but some don’t.

When consuming uncooked eggs, it’s important to use a pasteurized egg and not a regular egg. You might be able to get away with not using an egg at all. If anyone tries this recipe, or has tried something similar in the past, let us know with a comment how it went. By the way, the photo below depicts another fun tin can activity: the tin can telephone.

INGREDIENTStin-can.jpg
• 1 pasteurized egg
• 1/2 cup white sugar
• 1 tablespoon instant vanilla pudding mix
• 1 cup milk
• 1 cup half-and-half cream
• 1 teaspoon vanilla extract
• 1 cup rock salt
• 1 pound crushed ice

DIRECTIONS
1. In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid.

2. Roll the cans around on the floor for about 20 minutes. If the center of the ice cream is still soft, place the containers in the freezer to harden.

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18 Responses to “RECIPE: TIN CAN ICE CREAM”

  1. Butter Brickle Fan says:

    I’d give this a shot, but I’d probably get impatient and start eating/drinking the ice cream before it’s finished.

  2. Sue says:

    I”ve never had homemade ice cream, let alone ice cream made in a tin can,,, BUT I do have a friend who bakes wonderful cinnamon bread, in coffee cans! I guess those cans have lots of uses. I’ll leave the ice cream making up to Ernie! Hey, the guy who runs our local Dairy Queens,, his name is Ernie!

  3. Pat says:

    What a neat recipe. I am going to try it.

    Thanks for all the great information.

  4. Stefanie Schmidt says:

    What a fun way to make ice cream. Not only will the ice cream taste good, but it is fun to make too!

  5. Kelly D says:

    did this once when I was a child, only got a few bites, had 7 siblings to share it with

  6. lee carr says:

    I love this recipe for tin can ice cream,
    I just have a problem with the raw egg.
    why is egg necessary?
    do all ice creams have raw eggs?

  7. Robbin L. Netz says:

    Sounds fun for people with kids. I will forward this to all my friends with children. Might be a good activity at a party for a small group of kids. Personally, I simply prefer to go buy some Turkey Hill! Thanks!

  8. Turkey Hill Team says:

    Good point about the egg, Lee. That’s why it’s important to use pasteurized eggs (which are free from salmonella risks typically associated with consuming raw eggs).

    We’d be willing to guess the egg in this recipe is optional, although the egg does add some texture and properties needed to simulate factory-made ice cream.

    Most store-bought ice cream doesn’t use eggs, except for some French Vanilla flavors, which traditionally use egg yolks or an egg custard base.

    Here’s a link to some recipes for making home made ice cream without eggs (coincidentally, its from the University of Nebraska-Lincoln extension here in Lancaster County): http://lancaster.unl.edu/food/ciq-homemade-ice-cream.shtml

  9. Maryann says:

    Sounds likw fun, but I’ll stick to Turkey Hill!

  10. Merri says:

    Tin Can Ice Cream was a favorite of all my Girl Scout troops, we never went on a camp trip with out it. We only used heavy cream,sugar or sugar sub, flavoring,fruits ect. Then we spent 15-30 min rolling the can up and down the picnic tables. Each two scouts got to choose their own flavor. As leader I got to taste each can. What a treat out in the woods. One year we had an exchange student form europe who had relitives in Russia. Ice cream was a luxuary that was not affordable to any one but the very rich. Our exchange student sent the recipe to them and the whole village enjoyed ice cream for the first time. The troop got a thank you.
    So you never know how far Tin Can Ice Cream can go.

  11. Cathy Miles says:

    WOW.. I had a co worker been looking for this recipe for a very long time. She had many other co workers looking for this recipe for her..
    I went to http://www.google.com
    and typed in
    ” looking for recipe for home made ice cream made in a tin can” and I got this recipe.. thanks so much. she will be so happy

  12. Martha says:

    I’m going to try this with my grandchildren over Christmas break.

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  16. […] cream has … When consuming uncooked eggs, it??s important to use a pasteurized egg and not a …http://icecreamjournal.turkeyhill.com/index.php/2007/08/24/recipe-tin-can-ice-cream/Summer Food Safety: Take Extra Care With Home-made Ice Cream 5/16/02&quotTraditionally, homemade ice […]

  17. this is the worst ever i hate it sooooooooo much butt it taste sooooo good at the same time

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