Country-Style Vanilla Ice Cream
- Reviews 1
Ready In: 3 hrs 20 mins
Yields: 2 1/2 quarts
Ingredients
- 6 cups milk, divided
- 2 cups sugar
- 4 eggs, beaten
- 1 teaspoon vanilla extract
- 2 (3 1/2ounce) packages vanilla instant pudding mix
- 1 (8 ounce) carton frozen whipped topping
Directions
- 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.
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