1 3lb coffee can (we used a plastic canister) w/lid
10 cups of ice - more or less
1 1/2 cups of ice cream salt - also called rock salt.
1 pint of heavy cream (we doubled the recipe, and used whole milk instead of cream)
1/3 cup sugar
4 tablespoons instant pudding mix - whatever flavor you prefer
(we found this recipe at http://www.kaboose.com/)
Clean and dry the two coffee cans. Then, mix together the milk, sugar, and pudding mix.
Pour the mixture into the smaller can. Secure the lid with a couple of strips of duct tape.
Place a layer of ice and salt in the bottom of larger coffee can. Then set the smaller can in, making sure there is room left to cover it in ice, and still fit the lid onto the larger can. Finish layering the ice and salt around the smaller can until it is completely surrounded and covered with ice.
Place the lid on the larger can, and secure it with a couple more strips of duct tape, and you're ready to play. If you opt to use a plastic container, remember to roll it gently, as plastic gets brittle when cold, and will crack easily.
Kick, or roll the can around the yard for 10 to 20 minutes. Then open the cans to stir the contents of the smaller can, and replace melted ice in the larger. Reseal the cans, and continue to roll them for another 10 to 20 minutes. Discard the salty ice. Rinse off the smaller can, and pat it dry. Place the small can in the freezer for a few hours to allow the ice cream to harden, or dig in and eat it as a soft serve.
This is a lot of fun, and a good work out too (no guilt in eating dessert tonight)!
It's great to be a homeschooler.