Roll the can Ice Cream

Wash out one three-pound and one one-pound coffee can and their lids. In smaller can, mix the whipping cream, half and half, sugar and vanilla. Cover with lid and place smaller can in center of larger one. Pack a layer of crushed ice around smaller can. Sprinkle ice liberally with rock or table salt and alternately add layers of ice and salt to fill larger can. Cover with lid. Choose a hard, level surface like a table, driveway, patio or cement walk and roll the can back and forth for 10 minutes. Remove smaller can, rinse it off in very cold water (otherwise you end up with salty ice cream, something I learned the hard way ), then open and use a spatula to scrape ice cream from can sides to the center. Discard melted ice. Put smaller can back in larger can and add more ice and salt. Roll for 5 more minutes; taste. Note: Add 1/3 cup raisins, diced peaches or strawberries, if desired.