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Coffee Can Ice Cream

----- Original Message -----
From: lynne
To: phaedrus
Sent: Monday, September 02, 2002 2:29 PM
Subject: homemade ice cream

> When I was a child I remember making ice cream by
> putting the ice cream ingredients in a coffee can.
> then placing the coffee can inside a crisco can and
> packing rock salt around the coffee can. We then
> rolled the cans back and forth until the ice cream
> formed. Do you know the receipe for the basic
> ingredients for the ice cream and the exact procedure
> for making it this way?
> Thank you,
> Lynne

Hello Lynne

I found several of these recipes. Below are three. Kids love to roll the can back & forth between two or more.


Coffee  Can  Ice  Cream

 Ingredients :
 1 c. milk
 1 c. whipping cream
 1/2 c. sugar
 1/2 tsp. vanilla
 Nuts or fruit as desired*
 1 egg, optional
 3/4 c. rock salt
 Crushed ice1/2 c. chocolate syrup
 1 c. crushed fruit or berries
 1/4 c. nuts, chopped

 Preparation :
   *Nuts or fruit as desired:  Stir together all ingredients in a 1
 pound coffee can with a tight fitting plastic lid.  Place lid on
 can.  Place can inside a #10 can (3 pound coffee can) with a tight
 fitting plastic lid.  Pack larger can with crushed ice around
 smaller can.  Pour at least 3/4 cup rock salt evenly over ice.
 Place lid on #10 can.  Roll back and forth on a table or cement slab
 for 10 minutes.  Open outer can.  Remove inner can.  Remove lid.
 Drain ice water from larger can.  Stir up mixture and scrape sides
 of small can with ingredients.  Replace lid.  Insert smaller can in
 larger and pack with more ice and salt.  Roll back and forth 5 more
 minutes.  Makes 3-4 cups.
 Coffee  Can  Ice  Cream

 Ingredients :
 1 c. milk
 1 c. whipping cream
 1/2 c. sugar
 1/2 tsp. vanilla
 Rock salt
 1 lb. coffee can
 3 lb. coffee can
 At least 2 people

 Preparation :
    Mix the ingredients together.  Pour into 1 pound coffee can.
 Place into 3 pound coffee can, along with ice and rock salt.  Sit on
 the flour and roll coffee can back and forth between people until
 the ice cream is frozen.
 Coffee  Can  Ice  Cream

 Ingredients :
 1 lb. coffee can
 3 lb. coffee can
 1 c. whipping cream
 1 c. milk
 1 egg, beaten
 1/2 c. sugar
 1 c. strawberries
 Crushed ice and rock salt for freezing

 Preparation :
   Pour all the ingredients except ice and salt in the 1 lb. can and
 stir well.  Put lid on the can.  Put 1 lb. can inside the larger
 can.  Alternate layers of rock salt and crushed ice around the
 outside of the smaller can.  (You will need about 4 cups of crushed
 ice and 1/2 cup rock salt.)  Put lid on large can.  Let kids (or
 yourself) roll can back and forth on the floor for 15 minutes.  Open
 lid on larger can and drain off excess water.  Remove small can,
 wipe lid, and open carefully.  With a spatula, scrape the well
 frozen ice cream from the outside edge of the can and mix well with
 the softer mixture in the middle.  If the ice cream is still too
 soft, replace lid, repack large can with salt and ice.  Put on lid,
 and roll 5 to 15 minutes longer.  Make your own variations.
 Chocolate milk can be used instead of regular milk.  Makes 3 cups.

Dried Tomatoes

----- Original Message -----
From: Francoise
To:  phaedrus
Sent: Monday, September 02, 2002 8:59 AM

> dear phaedrus,
> could you give me the recipe of Italian dried tomatoes ?'
> Thanks a lot

Hello Francoise,

This website:


Tells you all about making your own sun-dried tomatoes.

Below are a couple of recipes that I found.


From Ciao Italia.

Use plum tomatoes, fresh, unblemished, ripe.

1.  Pre-treat the cookie sheet with Pam or something to keep the 
    tomatoes from sticking.
2.  Cut them lengthwise and place them facedown on a cookie sheet.
3.  Put them in the oven and keep them on 150 degrees, low heat.
4.  Let them shrivel up until they are the consistency of a dried 
    apricot.They will be still bendable but most of the moisture is gone.
5.  Clean the jar, then layer tomatoes with fresh basil leaves, 
    garlic slices, and salt.  Make multiple layers.
6.  Fill the jar with extra virgin olive oil.  Press down on the tomatoes 
    as you go.  Make sure the tomatoes are submerged and that no air is 
    in there.

Preserve at least six weeks.

Notes and Modifications:
 I added the part about stick-proofing the sheets.
 The first time I did this, it took days in an oven on warm to dry
them.  I need to speed it up.
Sun  Dried  Tomatoes

  Wash and stem ripened tomatoes.  Slice horizontally, about 1/4
 inch thick.  Salt on both sides and let sit for 30 minutes.  Rinse.
 Lay on foil covered baking sheets.  Cover lightly with cheese cloth.
  Place in sun for several hours, turning occasionally until desired
 dryness is achieved.  Store in jars in a cool pantry.  Or make
 marinated sun dried tomatoes by placing tomatoes in jars with olive
 oil, garlic and basil and 3 tablespoons vinegar per quart.
 Intensely flavorful, dried tomatoes add snap to salads and breads.
 Also can be moistened to make sandwiches.

Indian Pudding

----- Original Message -----
From: Martha
To: phaedrus
Sent: Monday, September 02, 2002 3:07 PM
Subject: indian pudding ice cream

> In the late 70's, early 80's there was a short-lived gourmet 
> magazine called Epicure, maybe L'Epicure that had a recipe 
> for Indian Pudding Ice Cream.
> Can you help?
> Thanks, Martha 

Hello Martha,

Was it Indian Pudding Ice Cream or Indian Pudding WITH Ice Cream? You see, there is a traditional Thanksgiving dish in New England called Indian Pudding that's served warm with a scoop of vanilla ice cream on top. This pudding dates all the way back to the first Thanksgiving when the Pilgrims were taught how to make it by the Indians. There's a recipe below.


Indian Pudding

This is a very basic, traditional recipe for Indian Pudding. Serve with
maple ice cream or vanilla ice cream and real, warm maple syrup. You can
also dust the pudding with real maple sugar right after it comes out of the

4 cups milk
1/2 cup dark molasses
1/4 cup sugar
1/3 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 teaspoons butter

1. Preheat oven to 300 degrees F.
2. Heat three cups of the milk in a double boiler. Add the molasses, 
 sugar, cornmeal, salt, cinnamon, nutmeg, vanilla, and butter. Cook 
 over the hot water, stirring frequently until the mixture thickens.
3. Pour the mixture into a greased 1 1/2 quart casserole. Pour in 
 the remaining cup of cold milk but do not stir. Place carefully in 
 the oven and bake for 2 1/2 hours. Serve warm with a scoop of vanilla 
 ice cream on top of each serving..

Donut Creme Filling

----- Original Message -----
From: Bill
To: phaedrus
Sent: Monday, September 02, 2002 3:49 PM
Subject: Recipe for Dunkin Donut's Chocolate Cream Donut Filling

> Phaedrus--If you are able, would you please send me the recipe 
> for Dunkin Donuts Chocolate Cream Donuts Filling?  Thank you 
> for your excellent help! I love looking through your site for 
> tasty recipes--I have tried a couple and LOVE them! (Creamy 
> Vanilla Glaze is a favorite!)  THX--Bill 

Hi Bill,

Sorry, I can find a recipe for vanilla filling, but not the chocolate. The vanilla's below. The chocolate is probably basically the same but with cocoa added.


Vanilla Filled Doughnuts

1 pkg. regular or quick-acting yeast
1/8 C. warm water (105-115F)
3/4 C. lukewarm milk (scalded then cooled)
1/4 C. sugar
1/2 tsp. salt
1 egg
1/6 C. shortening
2 1/2 C. all-purpose flour

Vanilla Filling
1/4 C. solid vegetable shortening
1/4 C. butter or margarine
1/2 tsp. clear vanilla extract
2 C. sifted confectioners' sugar
1 T. milk

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, 
salt, egg, shortening and 1 cup of flour. Beat on low speed 
scraping bowl constantly, 30 seconds. Beat on medium speed, 
scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in 
warm place until double, approximately 50-60 minutes.

Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut 
with round cookie cutter. Cover and let rise on floured baking 
sheets until double, 30-40 minutes.

Heat vegetable oil in deep fryer or Dutch oven to 350F. Slide 
doughnuts into hot oil. Turn doughnuts as they turn golden brown, 
about one minute on each side. Remove   carefully from oil (do not 
prick surfaces) and drain.

When cool, make small hole to insert vanilla filling (recipe follows). 
Take a sharp narrow knife and carefully make a large cavity inside of 
the doughnut to hold the filling. Fill the doughnuts generously and 
dust heavily with powdered sugar.

Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 
cup at a time. Add milk and vanilla, beat until light and fluffy. Will 
keep for 2 weeks in airtight, refrigerated container. Fills: 12 doughnuts

Servings: 12

Marinated Crab

  ----- Original Message ----- 
  From: James 
  To: phaed 
  Sent: Monday, September 02, 2002 9:46 AM
  Subject: Question

  Do you have a recipe for hardshell blue claw crabs cooked with oil and 
  wine vinegar?  Thank you.

Hello James,

Do you mean that the claws are actually cooked in oil and wine vinegar, or the one below, where the cooked crab claw meat is marinated in oil and wine vinegar before serving? If it's the former, explain it in a little more detail and I'll look again.


Marinated Crab Claws  
Recipe courtesy Emeril Lagasse, 2001

1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 cup chopped green onions
2 tablespoons minced shallots
2 tablespoons minced celery
2 tablespoons chopped fresh parsley 
1 tablespoon chopped fresh basil
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh oregano
1/4 cup pimento-stuffed green olives, sliced thinly
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 pound cooked blue crab claws, outer shells removed from claw meat 

 In a large, glass bowl, combine all the ingredients except the crab
 claws and whisk to mix well. Add the crab claws and toss to coat. 
 Cover and refrigerate at least 6 hours or overnight. 
 Serve chilled.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus