Post by cuteascountry_Shortcake on Dec 3, 2002 21:46:09 GMT -6
Iowa State University Extension Service
http://www.nncc.org./Nutrition/recipe.kid.html
TIN CAN ICE CREAM
Making Tin Can Ice Cream never fails to be a special event for children. But, it is also a messy activity and one that requires extra help. A parent volunteer should be on hand the day you plan this. Since eggs should be cooked before eating, we recommend you use the following vanilla custard recipe. You need to prepare this in advance. Children can pound ice cubes in a cloth bag with a hammer to crush ice.
VANILLA CUSTARD
3/4 c. sugar
2 T. flour
1/4 t. salt
2 c. milk, preferably lowfat
2 eggs, beaten
2 c. whipping or all-purpose cream
1 1/2 T. vanilla
Mix sugar, flour, and salt and add milk. Cook slowly over low heat, stirring constantly until mixture thickens. Mix a small amount of hot milk mixture with the beaten eggs. Combine the two mixtures and stir over heat, cooking for one minute. Chill custard mixture; add whipped cream and vanilla.
To make ice cream: Place half of the ingredients in a one-quart coffee can with a tight fitting plastic lid (or other type of container). Put the lid on the can. Set the filled can inside a three-pound shortening can with a tightly sealed, plastic lid. Pack crushed ice or snow around the smaller can. Pour 3/4 cup of rock salt evenly over the ice. Place the lid on the larger can. Have two people shake or roll the can back and forth for about 10 minutes. Remove the inner can, open the lid, and use a rubber spatula to scrape the sides and stir ingredients. Drain water from the large can. Insert the small can back in the large can. Pack with more ice and salt. Roll back and forth for another five minutes. Each can makes about three cups ice cream. This recipe makes six cups in all.
http://www.nncc.org./Nutrition/recipe.kid.html
TIN CAN ICE CREAM
Making Tin Can Ice Cream never fails to be a special event for children. But, it is also a messy activity and one that requires extra help. A parent volunteer should be on hand the day you plan this. Since eggs should be cooked before eating, we recommend you use the following vanilla custard recipe. You need to prepare this in advance. Children can pound ice cubes in a cloth bag with a hammer to crush ice.
VANILLA CUSTARD
3/4 c. sugar
2 T. flour
1/4 t. salt
2 c. milk, preferably lowfat
2 eggs, beaten
2 c. whipping or all-purpose cream
1 1/2 T. vanilla
Mix sugar, flour, and salt and add milk. Cook slowly over low heat, stirring constantly until mixture thickens. Mix a small amount of hot milk mixture with the beaten eggs. Combine the two mixtures and stir over heat, cooking for one minute. Chill custard mixture; add whipped cream and vanilla.
To make ice cream: Place half of the ingredients in a one-quart coffee can with a tight fitting plastic lid (or other type of container). Put the lid on the can. Set the filled can inside a three-pound shortening can with a tightly sealed, plastic lid. Pack crushed ice or snow around the smaller can. Pour 3/4 cup of rock salt evenly over the ice. Place the lid on the larger can. Have two people shake or roll the can back and forth for about 10 minutes. Remove the inner can, open the lid, and use a rubber spatula to scrape the sides and stir ingredients. Drain water from the large can. Insert the small can back in the large can. Pack with more ice and salt. Roll back and forth for another five minutes. Each can makes about three cups ice cream. This recipe makes six cups in all.