This is genius – really simple and extremely good fun. All you need to do is put your ingredients in a tin, roll it and you will have instant ice cream!
Large empty can with a lid (to hold at least 2.5 litres) a coffee or large baby formula tin is perfect
2 medium-sized zip-lock bags
250ml double cream
250ml single cream
4 tablespoons caster sugar
1 teaspoon vanilla extract
Ice cubes (to fill the tin can)
1/2 cup (about 250g) rock salt
N.B: You must use rock salt – other types won’t work!
Optional extras: chocolate chips, chopped fresh raspberries, raisins, chopped dried fruit or broken chocolate biscuits
Pour both creams into a jug and then add the sugar and the vanilla.
Give it a good stir.
Carefully pour the mixture into one of the zip-lock bags. Zip the bags securely and place it inside the second zip-lock bag. This is in case one of the bags gets torn when you’re “churning” it. Gently put the bag of cream inside.
Place a thick layer of ice in the bottom of the tin. Sprinkle the ice with one-third of the rock salt.
Place the bag of cream on top of the ice. Pack some more ice around the bag and sprinkle half of the remaining salt over the top.
Fill the tin to the top with more ice and sprinkle over the rest of the salt.
Put the lid on the tin. Make sure it is tightly shut.
You need to roll the can around for about 25 minutes to “churn” it.
How you do this is up to you: roll it down a hill or along a footpath, or kick it along very gently. We used a skateboard ramp.
Once ready, take off the lid, remove the bag and ta dah! Gorgeous creamy ice cream. Mix in any extras.
The Kids Only Cookbook by Sue Quinn, published by Quadrille Publishing, £12.99 Photography by Sue Quinn