Ingredients
4 large coffee cans with lids
4 small coffee cans with lids
2 lrg boxes Vanilla pudding
1 can evaporated milk
1 pt Cream or half & half
1 1/2 c sugar
8 c milk (2 qt)
1 1/2 Tbsp vanilla
salt
ice cubes
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Mix pudding, evaporated milk, milk, cream, sugar, vanilla and dash of salt together. Pour equal amounts into the 4 small coffee cans. Duct tape the lids to the cans, to make a tight seal. Place the smaller can into the larger one. Pack the can with ice cubes. Sprinkle a little salt on the ice. Tape the lid on the large can. Roll the can all around. Check after 8 - 10 minutes to see if your ice cream is getting firm. Continue until you have the consistency you desire.
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Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Professional compressor gelato maker — no pre-freezing, continuous