Title: Roll-the-can ice cream
 Categories: Desserts, Ice cream
      Yield: 2 Servings
 
      1    Empty 1 lb can with plastic
           -lid
      1    Empty 3 lb can with plastic
           -lid
      1    Level surface for rolling
           -can(s)
  1 1/2 c  Rock or kosher salt
     20 c  (about 7 1/2 lb) crushed ice
           Ingredients
      1 c  Heavy cream
      1 c  Milk
      1    Beaten egg
    1/2 c  Sugar
      1 ts Vanilla
    1/3 c  Raisins, diced peaches or
           -strawberries
 
  Hardware
  
  Mix ingredients in the smaller 1 lb can.  Cover can and set in center
  of the larger can.  Layer half the crushed ice alternately with half
  the salt in the empty space in between the cans. Cover the larger
  can. Now the fun begins:  Choose a hard, level surface like a patio
  or cement walk and roll the can back and forth for ten minutes. Open
  outer can; empty old ice and water.  Lift out small can; wipe lid dry
  and remove. With a table knife or spatula, scrape ice cream from can
  sides so it falls to center. Stir and cover. Return small can. Repack
  with ice and salt. Cover and roll for five more minutes. Per 1/2 cup
  serving: 415 calories, 9 g protein, 38 g carbohydrate, 26 g fat, 141
  mg cholesterol, 124 mg sodium. From Woman's Day magazine, Aug 1, '84.
  
  Makes 2 1/2 cups