| 1 | Hardware mix ingredients in the smaller 1 lb can. |
| 2 | Cover can and set in center of the larger can. |
| 3 | Layer half the crushed ice alternately with half the salt in the empty space in between the cans. |
| 4 | Cover the larger can. |
| 5 | Now the fun begins: choose a hard, level surface like a patio or cement walk and roll the can back and forth for ten minutes. |
| 6 | Open outer can; empty old ice and water. |
| 7 | Lift out small can; wipe lid dry and remove. |
| 8 | With a table knife or spatula, scrape ice cream from can sides so it falls to center. |
| 9 | Stir and cover. |
| 10 | Return small can. |
| 11 | Repack with ice and salt. |
| 12 | Cover and roll for five more minutes. |
| 13 | Per ?cup serving: 415 calories, 9 g protein, 38 g carbohydrate, 26 g fat, 141 mg cholesterol, 124 mg sodium |
