I have had many requests for the Ice Cream recipe handout from the "What's the Scoop?" Scotia-Glenville Children's Museum program, so here it is!
Vanilla Ice Cream: Mix together in a clean 13-0z. coffee can 1 cup heavy cream, 1 cup whole milk, 1/4 cup sugar and 2 teaspoons vanilla. Put the lid on and place the can in a clean 34-oz. coffee can. Fill the remaining space in the large can with chopped ice and cover the ice with about 1/3 cup salt. Put on the lid and place the can on the floor. Roll the can back and forth for 7-10 minutes. Open up both cans. Scrape down the sides of the smaller can and replace the lid. Fill the outer can with more crushed ice and salt and replace the lid. Roll the can for about 7 more minutes. Serve immediately or freeze until later. Makes 8 small servings. [for Strawberry Ice Cream, use 1 cup heavy cream, 1 cup whole milk, 1 teaspoon vanilla, 2 tablespoons sugar and 8 oz. crushed frozen strawberries with sugar]