Coffee Can Ice Cream Materials and INgredients: one 3-lb (1.35 kg) coffee can and lid one 1 lb (.45 kg) coffee can and lid masking tape wire wisk one cup (25o mL) whipping cream 1/2 cup (125 mL) sugar one cup (250 mL) milk one tsp (5 mL) vanilla small paper cups and spoons crushed ice rock salt Directions: Mix the whipping cream, sugar and milk and vanilla in the smaller coffee can. Put the lid on thightly and tape it to prevent leakage Put a thin layer o ice and rock salt in the larger can. Place the smaller can inside the larger can, and fill up all the exess space with ice and about 1 cup (250 ML) rock salt. Put the lid on tightly and tape it to prevent leakagr. Find an area on the floor where a small group of people an sit about 5 feet (2 meters) apart from eachother. Have students roll the can back and forth for about 15 minutres, checking after 10 minutes to see if the mixture in the smaller can has become ice cream. Makes about 3 cups (750 mL)