One long weekend of nice weather and we’re already dreaming about days spent at the pool and ice cream delights! Try making ice cream at home even if you don’t have an ice cream maker with ‘Kick Can Ice Cream’. The best part is that because kicking the can is so much fun, your kids end up doing all the work and you get to reap the sweet, sweet reward. Make sure your cans are sealed up tight or else you may end up with a sticky mess your hands (or their feet). If you’ve never watched Food Jammers before be sure to enjoy the video below where the gang tries their hand (foot? feet?) at kick can ice cream.

For a good basic vanilla that you can doctor however you’d like you’ll need:

2 cups  milk 
2 cups ) whipping cream
1 tbsp vanilla
10 egg yolks
1 cup  granulated sugar

2 empty 500 g coffee cans
2 empty 1 kg coffee cans
1/3 cup salt
Duct tape 

Bring your milk and cream to boil over medium heat. Remove from heat; cover and let stand for 30 minutes. Add your vanilla.

Beat your eggs and sugar together in a separate bowl until they’re light and fluffy.

Add your milk mixture to your egg mixture stirring as you pour. Pour your custard back into the pot and cook over med/low heat stirring constantly for about 10-12 minutes. Place your pan in an icebath and let it cool all the way down. You want it cold.

Fill each of the small cans up half way and tape the lids on (well!). Place each small can into a large can filled with a mix of ice and salt. Seal it all up (well!!).

Give to your kids to kick around for about 25 minutes.

Eat ice cream.