[ad_1]
Make ice cream with a coffee can by filling a smaller airtight can with ice cream base, placing it in a larger can with ice and salt, and rolling it for 8-10 minutes. It’s a cheap and easy alternative to buying an ice cream maker.
You can make ice cream with a jar pretty easily, although you’ll need a few supplies besides the coffee pot. One of the benefits of making ice cream this way is that it’s cheap and easy, and many people also find it very enjoyable. If you don’t make ice cream very often, using the coffee can technique is generally preferable to buying an ice cream maker, as ice cream makers can be expensive and tend to eat up kitchen space. You can also make ice cream out of a can of coffee as a class project at school or as an introduction to cooking with young children.
To make ice cream with a coffee can, you’ll need: a large coffee can, a smaller airtight can that will fit snugly inside, some ice, rock salt, and, of course, ice cream base. You can find ice cream base recipes in many cookbooks, and it’s also possible to buy ice cream base or ice cream mixes at the store. For rich and creamy ice cream, use a French-style cream base, while for ice cream that requires a little less work, you can try New York-style ice cream, which is made with only cream, milk, sugar and flavorings, of usually with four parts equal cream and milk mixed to one part sugar.
Start by washing the smaller airtight can thoroughly, checking to make sure it’s airtight in the process: If water remains in the can when it’s sealed, that means ice-cold, salty water won’t seep in from the outside when you’re making ice cream. To this end, a small coffee pot can often be used, although travel mugs can work very well, as long as they have tops that can be blocked off. While you can use a plastic container, metal is better, as it will conduct cold more effectively. Some people even use plastic bags that can be sealed tightly instead of solid containers. Fill the container with your ice cream base, but be careful that the ice cream expands as it freezes, so it leaves plenty of room to breathe—no more than 1/3 of the container should be filled with the ice cream base.
Next, create a layer of ice and salt at the bottom of the larger can. Salt lowers the freezing temperature of ice, making the container colder than ice alone. Insert the smaller sealed container and pack ice around the side and top, so it’s completely surrounded by ice. Finally, secure the lid on the larger can.
Find a hard floor and a large, flat space, along with a partner. Rotate the can of coffee back and forth for 8 to 10 minutes, then carefully open the can, remove the inner container, and check the consistency. If the ice cream hasn’t set, insert the sealed can back into the larger can, add more ice and salt to the package, reseal the can, and roll for another eight minutes, by which time it should have hardened.
When making ice cream in a coffee can, condensation tends to appear on the outside of the can. For this reason, it may be a good idea to work outside or work on a floor that can be easily cleaned. The coffee can can also scrub tile or hardwood floors, which is something to consider when selecting a location.
[ad_2]