2 c. milk, scalded
4 egg yolks, slightly beaten
1 c. whipping cream
1/2 c. sugar
1 tsp. vanilla
1/8 tsp. salt

Ice
Rock salt
1 lb. coffee can
3 lb. coffee can
At least 2 people

The two coffee cans can be used if no ice cream machine is available. Both cans must have tight fitting lids.

Make a layer of rock salt and crushed ice along the bottom of the larger coffee can and place the small coffee can inside. Pack the sides with ice and salt. Use 3 parts ice and 1 part rock salt.

Combine the sugar and salt and add the slightly beaten egg yolks. Beat until the sugar is dissolved; slowly add the scalded milk while stirring constantly. Cook in a double boiler or microwave, stirring constantly, until the mixture coats the back of a spoon. This makes a double batch. May be refrigerated or stored temporarily in freezer until ready to churn.

Pour the mixture into the 1 pound coffee can and snap on the lid.

Place the covered can into the 3 pound coffee can. Sit on the floor and roll coffee cans back and forth between people until the ice cream is frozen.

Note: May be prepared in a convention ice cream machine.