Recipe by jacknalecsmom
Very creamy, custardy, homemade vanilla ice cream. I found this recipe in Taste of Home and made this for my family of ice cream junkies today and it was a hit. By far the most vanilla-y, creamy recipe I have found. I like that it doesn't use heavy cream because it tends to leave a slick on your tongue. It's a keeper!
Top Review by Jadelabyrinth
I love that this recipe uses ingredients I always have on hand. I cut the recipe in half to fit my ice cream maker, and it seems like a lot of steps, but it doesn't take that long to make. It is indeed very rich and we couldn't eat much at a time, which could be a good thing! Only down side to it was, and it's just me, mentally since I knew there was pudding in it, instead of just tasting very vanilla-y(which it does), it was also pudding-y.
- 6 cups milk, divided
- 2 cups sugar
- 4 eggs, beaten
- 1 teaspoon vanilla extract
- 2 (3 1/2 ounce) packages vanilla instant pudding mix
- 1 (8 ounce) carton frozen whipped topping
Directions See How It's Made
- In a large saucepan, heat 2 1/2 cups milk to 175 degrees; stir in the sugar until dissolved.
- Whisk a small amount of hot mixture into the eggs.
- Return all to the 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 the heat.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- Stir in vanilla.
- Place remaining milk in a bowl; whisk in pudding mixes 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.
- Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze.
- Transfer to a freezer container; freeze for 2-4 hours before serving.