Country Style Vanilla Ice Cream Recipe
Ingredients
| Milk | 6 Cup (16 tbs), divided | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 , beaten | |
| Vanilla extract | 1 Teaspoon | |
| Instant vanilla pudding mix package | 2 | |
| Frozen whipped topping | 1 Carton (1l), thawed |
Directions
In a large saucepan, heat 2-1/2 cups milk to 175°; 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° and coats the back of a metal spoon.
Remove from the heat.
Cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes.
Stir in the vanilla.
Place the 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 freezer two-thirds full; freeze according to the manufacturer's directions.
Refrigerate the remaining mixture until ready to freeze.
Transfer to a freezer container; freeze for 2-4 hours before serving.
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° and coats the back of a metal spoon.
Remove from the heat.
Cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes.
Stir in the vanilla.
Place the 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 freezer two-thirds full; freeze according to the manufacturer's directions.
Refrigerate the remaining mixture until ready to freeze.
Transfer to a freezer container; freeze for 2-4 hours before serving.
Chef
