Coffee Can Ice Cream Recipe

Ice Cream Lovers Of All Ages Love Trying This Coffee Can Ice Cream Recipe

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Undoubtedly, there are clever people in the world, who have plenty of time on their hands, and a capacity for taking pains, who can make ices in small quantities by simply putting the material to be frozen into a canister, surrounding this with ice and salt, then turning it about and stirring it from time to time until it is frozen.

Thus, an individual who once very long ago was a girl much given to making experiments in cookery, can well recall retiring with one of her sisters into an arbour in the home garden when snow was thick on the ground, with a tin containing milk, and rolling this about in ice and salt until it was a solid mass.

The refrigerating process took a long time, and the operators were stiff with cold before it was ready, but the milk when it did freeze was most delightful, and was considered a dainty most suitable for the season. The objection, however, to this rough and ready method is that it is very tedious, and "life is short"; also, that it is so apt to turn out a failure.

The lid of the canister must fit very closely, and the canister itself must be thoroughly well made, for if only a small quantity of the saltwater gets into the pudding, not only will the custard freeze less readily, but it will also melt more quickly when turned out; while if saltwater to taste gets into the pudding, the flavour will be spoilt.

--Phyllis Browne