1 lb. coffee can
3 lb. coffee can
1 c. whipping cream
1 c. milk
1 egg, beaten
1/2 c. sugar
1 c. strawberries
Crushed ice and rock salt for freezing

Pour all the ingredients except ice and salt in the 1 lb. can and stir well. Put lid on the can. Put 1 lb. can inside the larger can. Alternate layers of rock salt and crushed ice around the outside of the smaller can. (You will need about 4 cups of crushed ice and 1/2 cup rock salt.) Put lid on large can. Let kids (or yourself) roll can back and forth on the floor for 15 minutes. Open lid on larger can and drain off excess water. Remove small can, wipe lid, and open carefully. With a spatula, scrape the well frozen ice cream from the outside edge of the can and mix well with the softer mixture in the middle. If the ice cream is still too soft, replace lid, repack large can with salt and ice. Put on lid, and roll 5 to 15 minutes longer. Make your own variations. Chocolate milk can be used instead of regular milk. Makes 3 cups.