2 eggs
1 c. sugar
2 c. whipping cream
2 c. milk (whole or 2%)
1 tbsp. vanilla
2 (1 lb.) coffee cans with lids
2 (3 lb.) coffee cans with lids
Ice
Rock salt
masking tape or duck tape
Egg beater

Beat the eggs until foamy and lemon colored. (It takes about 5-10 minutes of vigorous beating with a hand egg beater.) Beat in the sugar a little at a time, and continue beating until mixture is fluffy. Stir in whipping cream, milk and vanilla. Divide mixture evenly into two 1 pound coffee cans. Put the lids on and seal with tape. Put the 1 pound cans into the larger cans. Fill the larger cans by alternating ice and rock salt (approximately 2 inches of ice and 1/4 inch salt). Put lids on larger cans and seal with tape.

Have girls roll cans back and forth for 10-15 minutes. The sides of the cans should get frosty. Open the larger cans, drain the water and repack with additional ice and salt. DO NOT OPEN THE SMALLER CANS, AS IT IS ALMOST IMPOSSIBLE TO RESEAL THEM, AND SALTY ICE CRAM IS AWFUL! Put the lids back on the large cans and reseal as best you can. Roll the cans for another 10-15 minutes.

When the ice cream is done, open the large cans and drain the salt water. Take the smaller cans out and open them. You may need to stir the ice cream to mix up and the harder ice cream on the sides of the can with the softer ice cream in the middle before serving. Put the smaller cans back into the ice while serving to prevent the ice cream from melting.

If you can wait, ripening (letting the finished ice cream sit while packed in ice for 30 minutes to an hour) is supposed to make it even better. (I've never known anyone who could wait - and the ice cream has always disappeared.)