Coffee Can Lemongrass-Vanilla Ice Cream
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Coffee-can lemongrass-vanilla ice cream. Invite it to your next picnic.
Posted by ReadyMade
Project by Victoria Granof, words by Katherine Sharpe, photos by Marcus Nilsson
News flash: You don’t need an ice cream maker to churn up a batch of the cold, sweet stuff. All it really takes is ice, salt, and a smaller container nested inside a larger one. “It’s kind of an old Midwestern trick,” says food stylist Victoria Granof of coffee-can ice cream. She picked lemongrass as a brightening flavor note, and a nod to the picnic’s Eastern feel.
Skill Level
Easy
Active Time
Half a day
Cost
$
- 4 stalks lemongrass
- ½ c milk
- 1½ c heavy cream
- ½ c sugar
- 1 t vanilla extract
- 1 lb coffee can with plastic lid
- 5 lb coffee can with plastic lid
- crushed ice
- 1 c rock salt or coarse table salt
Materials
- Duct tape
Tools
The day before you plan to make this, chop the bottom 4 inches off the lemongrass and place it in a small saucepan with the milk. Bring to a boil, turn off, and allow to cool. When cooled, strain the milk, pressing on the solids, and discard the lemongrass. Pour the milk, along with the cream, sugar, and vanilla, into the small coffee can, tightly tape it closed, and chill overnight.
The next day, place the small can inside the large can and transport in a cooler along with the ice and salt to the picnic.
When you’re ready to finish the ice cream, open the large coffee can and pack it with the ice and salt. Replace the lid and duct tape that shut.
Now roll the can back and forth (from one person to another—that’s the fun) for about 20 minutes. Remove the small can, open, and serve!
