Ice Cream in a Can

In a medium bowl whisk together the egg sugar instant pudding milk half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice sprinkle generously with rock salt and cover with the plastic lid.

Roll the cans around on the floor for about 20 minutes. If the center of the ice cream is still soft place the containers in the freezer to harden.