- Recipes Home
- Interest Groups
Outdoor Vanilla Ice Cream Recipe Video
|Instant vanilla pudding||4 Ounce|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Tablespoon|
|Lemon juice||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Canned evaporated milk||12 Ounce|
Calories 630 Calories from Fat 285
% Daily Value*
Total Fat 32 g49%
Saturated Fat 19.7 g98.4%
Trans Fat 0 g
Cholesterol 119.1 mg
Sodium 590.5 mg24.6%
Total Carbohydrates 70 g23.3%
Dietary Fiber 0 g0%
Sugars 69.8 g
Protein 11 g22.3%
Vitamin A 7% Vitamin C 3.1%
Calcium 39.8% Iron 2.8%
*Based on a 2000 Calorie diet
Mix pudding and milk in a bowl.
In a separate bowl, mix sugar, egg, vanilla and lemon juice.
Add to pudding mixture.
Pour mixture into a dry and very cool 14" D.O.
Add whipping cream and evaporated milk; stir.
Put lid on Dutch oven.
Place oven in a 16" bowl or bucket.
Arrange crushed ice and rock salt around oven as you would in an ice cream freezer (alternating 1inch layers of ice and 1/4 inch to 1/2 inch layers of salt).
Placing ice on lid. (no deeper than the lip)
Lift the lid and stir every 2 to 5 minutes. It will go slowly at first until the oven cools off. Add ice and salt to bowl or bucket as needed.
Total freezing time is 30 to 45 minutes.
The ice cream may be eaten soft, or if you prefer harder ice cream, you may replace the lid and cover it with ice and salt.
Additional ingredients can be added to ice cream when it starts to thicken.
This video is a creation of outdoorcastironcook. You can visit outdoorcastironcook for complete recipes, and more videos.