Vanilla Ice Cream

For the best volume and texture, make the ice cream mixture the day before and refrigerate overnight. Also add fruits and nuts after freezing but before hardening.

• Ready In: 4 hrs
• Yields: 1 canister

Ingredients

• 6  eggs or 3 (4 ounce) packages Egg Beaters egg substitute
• 1  cup sugar
• 12  ounces evaporated milk
• 3 (3 1/2ounce) packages instant vanilla pudding
• 2  tablespoons vanilla
• 1  pint  whipping cream
• 1  quart  whole milk
• 2  cups rock salt
• 30  lbs  crushed  ice

Directions

1. Mix the egg, evaporated milk and pudding in a large mixing bowl. Pour into a 6 quart ice cream freezer canister. Add vanilla and whipping cream. Stir with paddle and center paddle in can. Add milk just till fill line. Cover.
2. Pack ice cream freezer bucket with ice and sprinkle rock salt on top. Follow manufacturers directions that came with ice cream freezer.
3. When ice cream is done, remove paddle and replace the cover. DIscard the ice. Place canister back in the bucket, repack ice and salt, cover with a towel and let ice cream harden about 1 hour before serving.