From Crater Lake we drove over to Diamond Lake. Finishing off the trip with Tin Can Ice Cream.

Here is the recipe. 1 cup milk, 1 cup whipping cream, vanilla and 1/2 cup sugar. Put that all in a 1 pound coffee can and close it up with a lid. Then put the small can into a 3 pound coffee can and add ice and rock salt all around the inside of the large can. Seal it up with a lid and roll. You will need to stop it now and then to pour off the water and add more ice and rock salt. Roll it on the ground until it freezes up and becomes ice cream. You can add other flavors or chocolate chips or fruit if you want. We had ours with fresh picked strawberries from my garden.