Egg-less Vanilla Ice Cream Recipe

Ingredients: 

• 2 cups milk 
• 1 cup sugar
• 2 cups whipping cream
• 2 teaspoons vanilla or half-and-half

Preparations: 

1. Combine ingredients and stir briskly about two minutes until sugar is dissolved. (Un-dissolved sugar crystals may be a cause of large ice crystal formation.) 
2. Pour into a 1-gallon ice cream freezer can and freeze according to manufacturer’s directions.

Hand Made Ice Cream Recipe

Ingredients:

• ½ cup milk
• ¾ cup rock salt
• 1 tablespoon sugar crushed ice
• ¼ teaspoon vanilla

Preparations:

1. Put milk, sugar and vanilla into a snack-size, seal-able plastic bag; seal the bag. 
2. Place the small bag inside a sandwich bag that seals. 
3. Fill the sandwich bag half full of ice around the smaller bag. 
4. Add ¾ cup rock salt. Seal the outside bag.
5. Shake until mixture is ice cream, about 15 minutes. 
6. Remove small bag; wipe off top of bag. 
7. Open carefully and enjoy

Ice Cream Cans Homemade Recipe

Ingredients:

• 2 cups condensed milk 
• 1 pound coffee can
• 2 teaspoons vanilla 
• 3 pound coffee can
• Milk

Preparations: 

1. Pour condensed milk and vanilla into a one-pound coffee can; add milk to the mixture, leaving about 2 inches from the top of the coffee can. 
2. Stir well. Seal the can with tape.* Put the 1-pound coffee can into the 3 pound coffee can; add the ice and rock salt and seal the 3 pound can.*
3. Roll the can, either by hand or foot. If you do it by foot, make sure you do not kick the can hard, just roll it. 
4. It takes about 45 minutes to make the ice cream. To save time, you can put the mixture in the freezer before hand.
5. For variety, add fruit, candy, nuts, etc., to the ice cream before freezing. 

*NOTE: It is very important to seal both cans very well with adhesive tape, preferably a wide tape, such as duct tape. Roll can back and forth until ice cream is firm.