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Tin Can Ice Cream
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3 3/4 oz. pkg. instant pudding mix
2 (6 oz.) or 1 (13 oz.) can
evaporated milk
Milk
1 (1 lb.) coffee can
1 (3 lb.) or No. 10 can
Crushed ice
Place pudding mix and evaporated milk in a clean one pound coffee can. Add enough regular milk to fill the can three quarters full. Mix well. Cover with plastic lid. Tape on lid securely with duct tape so can is air tight. Place the 1 pound can in a 3 pound or a No. 10 can. Add layers of crushed ice and rock salt around the smaller can until it is surrounded by ice and salt on all sides. Put lid on larger can. Tape with duct tape. Roll the can back and forth on a table or the ground for 20 to 25 minutes. The kids can form two lines to do this, rolling it back and forth to each other. Carefully untape the large can and remove smaller one to check ice cream. Wipe off all salt before removing lid from smaller can. Scrape ice cream from insides of can. Put lid back, tape securely. Place smaller can in large can, add more ice and salt. Tape lid on can, continue rolling, approximately 10 minutes. By then, ice cream should be ready to eat.
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