Coffee Can
It doesn't get more basic than a coffee can filled with an ice cream base that's placed inside a larger can filled with ice and rock salt. Close both cans with plastic lids, shake for 25 minutes and, voila, ice cream. Todd Coleman

When Columbus Ohio-based ice cream maven Jeni Britton Bauer visited the SAVEUR Test Kitchen to share a few tricks of her trade (see Here’s The Scoop), it triggered a rush of sweet memories, and a few questions, too. We have an automatic ice cream maker, but what about all of those readers who don’t? Would the same principles that Bauer adheres to in producing her Jeni’s Splendid Ice Creams yield delicious ice creams even without the motorized churning action of an electric ice cream maker? The answer is a resounding yes.

See a few of our favorite alternative ice cream-making apparatuses, ranging from low— to even lower-tech— in the gallery »