It's a classic American dessert: homemade ice cream. And it's fun and easy to make, using — surprise — a coffee can. This process works with any basic ice cream recipe. Once you're ready to freeze, pour the ice-cream mixture into a 1-gallon-size sealable freezer bag; double bag it to prevent leaking. Fill an empty 39-ounce coffee can halfway with ice cubes and 1/2 cup salt. Place the filled bag on top of the salted ice cubes. Add more ice and another 1/2 cup salt. Cover the can with its snap-on lid and shake until ice cream sets to the consistency of a soft custard, about 5 minutes. If you desire firmer ice cream, remove the bag from the can and freeze for 30 to 60 minutes.
