1 lb. coffee can
3 lb. coffee can
8 c. crushed ice
1/2 c. rock salt

VANILLA ICE CREAM:

1 pt. half and half
1 1/2 tsp. vanilla
1/3 c. + 2 tbsp. sugar

VARIATIONS:

3 tbsp. instant pudding (any flavor)
1/3 c. fruit (e.g. strawberry)
3 cookies, crushed
1/4 c. chopped nuts

Mix ice cream and pour into 1 pound coffee can (should be about 3/4 full). Place lid on securely. Put small can inside large can. Alternate ice and rock salt outside small can and inside large can, packing the ice as you go. After filling large can, secure the lid on the large can.

Set can on floor (better yet, carport) or table, on its side and roll back and forth. (You may want to wrap a towel around the can so your hand won't stick to the can.)

Ice will melt, but keep rolling, at least 10 to 15 minutes. After rolling, set can upright, remove lid and take out small can. Wipe away ice and salt.

Ice cream will be frozen on sides and bottom of can (if not thick enough, put into freezer and check every 10 minutes.) Stir and serve.