If you are in the mood for something sweet, a bowl of your favorite ice cream may sound like the perfect idea. However, if you do not have time to run to the store, making your own ice cream works just as well. While many ice cream recipes call for rock salt, it is possible to make ice cream using plain table salt. Making ice cream with table salt does not require special machinery or hours in the kitchen.
Pour the sugar, Half & Half and vanilla extract in the pint-sized bag. Seal the bag tightly.
Pour the salt into the gallon bag filled with ice. Place the pint-sized bag inside the gallon bag. Seal the gallon bag tightly.
Shake the gallon bag for approximately five minutes or until the ingredients in the pint-sized bag harden. Open the gallon bag and feel the pint-sized bag to determine when the mixture hardens.
Remove the pint-sized bag from the gallon bag. Pour the ice cream into a bowl or eat it right out of the bag.
Pour the milk, milk powder, sugar and vanilla extract into a bowl. Mix the ingredients, using a hand whisk. Pour the mixture into the 16-ounce coffee can until the can is two-thirds full. Place the lid on the coffee can and use the duct tape to tightly secure the lid.
Sit the 16-ounce can inside the 3-pound can. Pour the ice into the larger can until the smaller can is completely covered. Sprinkle the salt over the top of the ice. Pour the cold water inside the can.
Place the lid on the larger can. Use the duct tape to tightly seal the lid in place. Put on your oven mitts to protect your hands. Using your hands, continuously shake the can and roll it back and forth against a counter or table for 20 minutes.
Remove the duct tape and open the larger can. Remove the smaller can and rinse it clean under cold water. Remove the duct tape and open the can. If the ice cream is not frozen, replace the lid and reseal it with the duct tape. Empty the larger can and repeat steps 2 and 3. Serve the ice cream immediately or transfer it to an airtight container for storage.