I
know that the web has been around for more than 20 years. I have to
admit, I am truly amazed at the Internet’s power. One day I
send out an article, and the next day I have dozens of readers sign
up to receive more.
When
I was featured on television, which has been my home for 30 years, I
would do a program and it was gone. Now I put an idea on the
Internet and it’s possible that it will last a lifetime. As a
result, it is my goal to take the material that I have shared with
millions over the years and get it on the Internet.
I’m
hoping more people can take the information and share it whether you
are spending time in the backyard, camping with your favorite group
or with your families as you enjoy the great outdoors.
Today
I want to share with you another one of my favorite recipes and it’s
amazingly easy. It’s how to make ice cream in a can.
One
day when I was spending time with my family, I put out three
different flavors of milk and some whipping cream, and I honestly
think they came up with 30 flavors of ice cream — well at least
ten! They spent the afternoon making Ice Cream in a Tin Can.
“Ice
cream in a tin can” is my most requested recipe. Homemade ice
cream is always a refreshing dessert, and making it outdoors provides
both recreation and a cool, memorable treat. It also creates lifetime
memories of fun.
1
(1-pound) coffee can with plastic lid
1
cup whole milk (any flavor)
1
cup heavy cream
One-third
cup sugar
2
tablespoons flavored syrup (such as chocolate or strawberry)
1
(3-pound) coffee can with plastic lid or a #10-size can, such as a
potato flake can with plastic lid
Small
bag ice, cubed (not crushed)
One-half
cup rock salt
In
the small can, add milk, cream, sugar and syrup. Do not fill the can
more than half full with ingredients or the ice cream will not freeze
as well. Cover the small can with a plastic lid and place it into the
large can. Fill the bottom half of the space between the two cans
with ice. Add rock salt. Fill the rest of the space with ice and put
on the plastic lid.
Ask
two people to roll the can back and forth to each other for 10
minutes. (You might want to set a timer because small children have
little concept of time.) Remove the lids and scrape the ice cream
from the sides of the small can. Stir the mixture.
If
the ice cream needs to freeze longer, pour any water out of the large
can. Set the small can inside the large can, adding more ice and rock
salt as needed.
When
the ice cream is ready, there will be about a half inch of frozen
mixture on the sides of the can (the rest still in near-liquid form).
With a kitchen knife scrape down the frozen ice cream and stir it
into the liquid ice cream to create the right consistency. Makes
about 2 cups.
Tip
to freeze ice cream faster: Chopped
frozen fruit can be added with the mixture, which will speed up the
freezing process.
Dian’s
Outdoor Special:
If you
would like to add these fun and easy ideas to your list of exciting
things to try this summer or during an emergency, check out the
special for Roughing
it Easy,
Recipes
for Roughing it Easy,
with a bonus DVD on how to cook in a Dutch oven for just 29.99
regularly
$49.97. It
is filled with practical and down-to-earth suggestions for wonderful
outdoor adventures. Go to www.dianthomas.com.
Dian Thomas was blessed with the good fortune to be born near and raised in
the remote, breathtaking Manti-La Sal National Forest in southeastern Utah,
where her father was the forest ranger. She took the skills she learned in the
outdoors and turned them into a New York Times best-selling book, Roughing It
Easy. Her appearance on the NBC's "Tonight" show with Johnny Carson
boosted her into the national media scene, where she became a regular on
NBC's "Today" show for eight years and then ABC's "Home Show" for six years.
After more than 25 years of media exposure and 19 books, she now shares her
practical insights and wisdom with audiences who want to savor life.
A former Relief Society president, Dian is currently serving as a visiting
teacher. Visit her website at www.DianThomas.com