1 c. heavy cream
1 beaten egg
1/2 c. sugar
1 tsp. vanilla
1/3 c. diced fruit (optional)
1 lb. coffee can
3 lb. coffee can
2 c. rock salt
15-20 c. ice, crushed

Mix first 5 ingredients in small can. Cover with lid and set in center of large can. Layer half the ice alternately with half the salt in the empty space between the cans. Cover the larger can. Roll (or kick) the can on a hard, level surface for 10 minutes. Open outer can, empty old water and ice. Lift out small can, wipe lid dry and remove. Scrape inside of can. Stir and cover. Return can into large can and repack with salt and ice. Cover and roll for 10 minutes. Makes 2 1/2 cups.