Did you know that July is National Ice Cream Month? And July 20th was National Ice Cream Day! In 1984, President Ronald Reagan proclaimed that the third Sunday in July would be celebrated as National Ice Cream Day.
Here are the directions for “Kick the Can” Ice Cream, which we found in The Junior Girl’s Guide to Girl Scouting and on GSUSA’s Recipe Section of their website.
“Kick the Can” Ice Cream
1 cup Milk (we used whole milk)
1 cup Heavy Cream
½ cup Sugar
½ tsp Vanilla Extract
**the recipe in the Junior Girl’s Guide to Girl Scouting calls for 1 egg, but we left that out
Other Materials Needed:
1 small clean coffee can
1 large clean coffee can
1. Place all the ingredients (don't put the salt or ice into this mixture) into the small, clean coffee can. Seal the lid in place and duct tape it on. Now that the ingredients are secured in the small coffee tin, give the tin a couple of shakes to make sure the ingredients are all mixed together.
2. Once the ingredients are all mixed together, place the smaller coffee can into the larger one. Fill the space around the small can with ice and salt in alternating layers… make sure you get a good amount of salt in there with the ice to make the ice stay colder longer. Place the lid on the large can and seal it tightly with the duct tape.
3. Roll or shake the can for about 30 minutes. About 15 minutes in, you will want to open the cans up and check the ice cream (if there is ice cream sticking to the edges, scrape it off with a spoon or spatula) and add more ice and salt to the larger, outside can.
4. Once the ice cream has reached the consistency you want, get a spoon and enjoy your creation. YUMMM!