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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Hardware
Mix ingredients in the smaller 1 lb can. Cover can and set in center of
the larger can. Layer half the crushed ice alternately with half the salt
in the empty space in between the cans. Cover the larger can. Now the fun
begins: Choose a hard, level surface like a patio or cement walk and roll
the can back and forth for ten minutes. Open outer can; empty old ice and
water. Lift out small can; wipe lid dry and remove. With a table knife or
spatula, scrape ice cream from can sides so it falls to center. Stir and
cover. Return small can. Repack with ice and salt. Cover and roll for five
more minutes. Per 1/2 cup serving: 415 calories, 9 g protein, 38 g
carbohydrate, 26 g fat, 141 mg cholesterol, 124 mg sodium. From Woman's Day
magazine, Aug 1, '84.
Makes 2 1/2 cups
| Ingredients:
1 Empty 1 lb can with plastic lid
1 Empty 3 lb can with plastic lid
1 Level surface for rolling can(s)
1 1/2 Cup(s) Rock or kosher salt
20 Cup(s) (about 7 1/2 lb) crushed ice
1 Cup(s) Unsweet chocolate
1 Cup(s) Vanilla bean, split
1 Beaten egg
1/2 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1 Teaspoon(s) Vanilla
1/3 Cup(s) Raisins, diced peaches or strawberries |
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