Start to finish: 30 minutes
Hands on time: 30 minutes
As a child in West Virginia, we often picked wild blackberries in the apple orchard near our house. I can still remember how they tasted, tart and warm from the sun. This past weekend I found blackberries kindof like that at my local farmer’s market. I’d love to make scones out of them but we are currently avoiding wheaty carbs. So how to make the most of them in their glorious moment? I’m going back to my childhood and maybe yours as well and making ice cream in a can.
All it takes is two coffee cans, a little half and half, honey, sugar, vanilla and the blackberries of course. A shake and roll in the can makes it ice cream in about 20 minutes, which is about as long as I can wait to dig in.
The honey makes this dish especially delish and the tart berries balance out all that sweet cream. I say, get the kids to work making their very own batch of ice cream with this technique. All they have to do is roll it around on the driveway and 20 minutes (or so) later it’s slushy ice cream. It doesn’t hurt to give it to a dad or two to shake up vigorously in between. If you want it firmer, pop it in the freezer for a while with a little stir every now and then. The kids will love the fact that they made it themselves…with just a little help.
Serves 4 to 6
2 cups half-and-half
1/3 cup honey
2 tablespoons sugar
2 teaspoons vanilla
Pinch of salt
1 cup blackberries mashed with a fork in a small bowl
One 3-lb coffee can with plastic lid (doesn’t have to be metal)
One 1-lb metal coffee can with plastic lid (must be metal)
1/2 cup kosher salt, plus more if needed
It’s that easy: The ice cream will be the consistency of soft serve so if you want to scoop it you’ll have to freeze it for a while but I think it tastes best right out of the can.
In a large bowl, whisk together the half and half, honey, sugar, vanilla and salt until the sugar is dissolved. If the mixture isn’t still really cold, refrigerate it for 30 minutes or so to chill it off really well.
Stir in the berries and pour the ice cream mixture into the 1-lb metal can. Attach the lid and secure it with duct tape all the way around the can, sealing the edges and then again across the top making an X.
Place the smaller can inside the larger one, fill up the sides halfway with ice and sprinkle over half the salt. Fill to the top with ice and the remaining salt (the salt makes the water and ice colder). Attach the lid and seal in the same way as the smaller can.
Now is the fun part. Find two kids and have them roll the can back and forth for 20 minutes. Some of the salty water may leak out so it’s best to do this outside or on a beach towel.
Open the containers to check if it’s ice cream yet. It will be loose but should be icy and creamy. You can add more ice and salt and continue to shake and roll the can. It will firm up more or the ice cream can be placed in the freezer to firm up a bit and become scoopable.
Variations: Instead of blackberries you can add one or more of the following.
1/2 cup mashed blueberries, raspberries, strawberries, peaches, nectarines, etc.
1/2 cup chopped candy bar
1/2 cup chocolate covered pretzel pieces or
Anything you deem delicious
In my ears: The Swimming Song