Don’t worry: With these recipes there’s no need to ‘kick the can’ around.
We didn’t have an ice-cream maker growing up, but that never stopped us from making homemade ice cream. If you’re not familiar with this old-school summertime treat, let me fill you in on our family tradition.
Once fully secured, she’d position the smaller can into the larger can and fill the space between the cans with crushed ice and rock salt. She’d seal the top of the larger can with more duct tape, and my brother and I would take the can out into the yard and kick it around for about 30 minutes. On warm days, my mom would have to refill the ice and salt. Those 30 minutes always felt so long! Despite the less than perfect ice cream, we couldn’t wait to dig in.
For a creamier ice cream, I recommend stirring the mixture every three hours or so to break up the ice crystals. Note that this extra stirring is not required. It’s only if you’re very particular about having a super creamy texture. I’ve made no churn ice cream both ways. I will use the stir method if making a single flavoured ice cream. I do not recommend the stirring method if you’re making a swirled or layered ice cream.
With the machine still running, drizzle the sweetened condensed milk in a single stream over the whipped cream. Continue whisking until soft peaks form once again. For a smoother, creamier and denser ice cream, remove the container from the freezer after 3 hours. Using a rubber spatula, stir and break up the icy chunks. Return the container to the freezer and freeze for another 3 hours. Repeat process. Return the container to the freezer to chill for another 2 hours. Remove container from the freezer and allow it to thaw at room temperature for about 10 minutes before scooping and serving.
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