1 c. milk
1 c. whipping cream
1/2 c. sugar
1/2 tsp. vanilla
Crushed ice
Rock salt

Combine all ingredients, except crushed ice and rock salt, in a 1 pound tin coffee can and seal it. (You should also tape the lid to the can for a more secure fit.) Place the 1 pound can into a 3 pound coffee can.

In the large can, pack crushed ice around the small can and pour at least 1/4 cup rock salt evenly over ice. Place the lid on the large can. On a flat surface, roll the can back and forth for 10 minutes. Then remove the inner can and stir the ice cream mixture by scraping the sides of can with a rubber spatula.

Replace the lid of the small can, drain ice water from large can and insert small can in large can again. Pack with more crushed ice and salt. Seal and roll back and forth for another 5 minutes. Makes 3 cups of soft ice cream.