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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Deloma Lusk
  • 1 lb. coffee can with lid
  • 3 lb. coffee can with lid
  • 1â�„4 cup whole milk
  • 1 cup cream
  • 1â�„3 cup sugar
  • 1â�„2 teaspoon vanilla
  • Crushed ice
  • 3â�„4 cup rock salt
  • Optional: flavoring like chocolate syrup or finely diced fruit
Combine milk, cream, sugar, vanilla and syrup or fruit in the 1 lb. coffee can, place the lid on it and and seal it closed. Place the 1 lb. coffee can into the 3 lb. coffee can and pack crushed ice and rock salt around the outside of the smaller can. Seal the larger can with its plastic top with all the ingredients inside. Tape the lid on so the contents will not pop out while kicking the can.
Roll the can back and forth to a friend for 10 minutes. After 10 minutes of rolling, take out the smaller can and open it. Scrape the ice cream off the sides of the can and stir. If it is still liquid and needs more kicking, drain water out of the larger can, pack with more ice and rock salt and roll 5 minutes more.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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