Coffee Can Lemongrass-Vanilla Ice Cream
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Coffee-can lemongrass-vanilla ice cream. Invite it to your next picnic.
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!


















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