Kick-the-Can Vanilla Ice Cream
For the tastiest game around, get the kids to churn a can of ice cream inside another ice-filled can by gently kicking and rolling it around. Vanilla beans give the ice cream a real depth of flavour, and the minuscule seeds are attractive.
Servings:
Ingredients:
Photography by Colleen Tully
| Nutritional Info | |
| Per serving: about | - |
| cal | 397 |
| pro | 7 g |
| total fat | 29 g |
| (16 sat. fat | - |
| carb | 30 g |
| fibre | 0 g |
| chol | 357 mg |
| sodium | 61 mg |
| %RDI: 13% calcium | - |
| iron | 6% |
| vit A | 35% |
| folate | 12% |
-
2 cups (500 mL) milk
2 cups (500 mL) whipping cream
2 vanilla beans, split lengthwise (or 1 tbsp/15 mL vanilla)
10 egg yolks
1 cup granulated sugar
Preparation:
In large heavy saucepan, bring milk, cream and vanilla beans to boil over medium heat. Remove saucepan from heat; cover and let stand to steep for 30 minutes. (If using vanilla extract, add after removing pan from heat.) Remove vanilla beans and scrape out seeds; stir seeds back into pan.
In bowl, beat egg yolks with sugar until light; stir in milk mixture. Pour egg mixture back into pan; cook over medium-low heat, stirring constantly, until thickened enough to coat back of spoon, 12 minutes. Place pan in ice bath to cool, stirring for first minute.
Half-fill each of two empty 500 g coffee cans with ice-cream mixture; seal lid well with tape. Place each can in 1 kg can filled with ice mixed with 1/3 cup (75 mL) sa< seal well. Rotate and gently kick cans until ice cream is set, about 25 minutes. (Or freeze in ice-cream machine according to manufacturer's directions. Or freeze in shallow metal pan until almost firm; break into chunks, pur?in food processor then freeze in airtight container for 1 hour or until firm.)
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