Stir together all ingredients, mixing well. Fill 4 (13-ounce) coffee cans half full of cream mixture. Cover with plastic lids, and seal with waterproof tape.
Place filled cans in 4 (25-pound) coffee cans. Fill with 8 parts crushed ice to 1 part rock salt. Cover with lids, and seal with tape. Kick cans back and forth on the beach 30 minutes or until ice cream is frozen, adding more ice and rock salt as needed.
Basic Vanilla: Stir together all ingredients, mixing well.
Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving. Fill the canister two-thirds full or to the fill line so the ice cream can expand as it freezes.
