Country-Style Vanilla Ice Cream
Source: Taste of Home magazine
Makes 2-1/2 quarts
“A tasty and easy way to make ice cream with your ice cream maker!”
Ingredients
6 cups milk, divided
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Also needed: Ice, waxed paper and an ice cream freezer.
1. In a large saucepan, heat 2-1/2 cups milk in 175 degrees (F), stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes. Stir in vanilla.
2. Place remaining milk in a bowl; whisk in pudding mixtures for 2 minutes. Let stand for 2 minutes or until soft set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full, freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer container; freeze 2-4 hours before serving.
(Submitted by Webmaster)
