Put all ingredients in a 1 pound coffee can with a tight fitting plastic lid. Place can inside a 3 pound can with a tight fitting plastic lid. Pack larger can with crushed ice around smaller can. Pour at least 3/4 cup of rock salt evenly over ice. Place lid on can. Roll back and forth on a table or cement for 10 minutes.

Open outer can. Remove inner can with ingredients. Remove lid. Using a rubber spatula, stir mixture and scrape sides of can. Replace lid. Drain ice water from larger can. Insert smaller can. Pack with more ice and salt. Roll back and forth for 5 minutes more. Makes about 3 cups.

Caution: The can must be kept moving or the ice cream will be a lump of ice instead of cream.