We love it when children are around for summer barbecues, because it equals slave labour. This cool dessert is a great way to keep small ones entertained — and away from our drinks.
Recipe from Canadian Living Test Kitchen
- 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
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) salt ; 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.)
An alternate, eggless recipe:
1 cup half and half
1/2 tsp vanilla
1 quart size zipper bag
ice cubes/6 tbsp salt
2.5 lb coffee can with lid
Ice Milk in a bag:
1/2 cup chocolate milk (the real thing)
1/2 cup table salt