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Country Style Vanilla Ice Cream's picture
  Milk 6 Cup (96 tbs), divided
  Sugar 2 Cup (32 tbs)
  Eggs 4 , beaten
  Vanilla extract 1 Teaspoon
  Instant vanilla pudding mix 7 Ounce (2 Packages Of 3.4 Ounce Each)
  Frozen whipped topping 8 Ounce, thawed (1 Carton)

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4476 Calories from Fat 586

% Daily Value*

Total Fat 106 g163%

Saturated Fat 68.6 g343.2%

Trans Fat 0 g

Cholesterol 981.5 mg327.2%

Sodium 3682.4 mg153.4%

Total Carbohydrates 832 g277.5%

Dietary Fiber 0 g

Sugars 811.7 g

Protein 73 g146.7%

Vitamin A 47.2% Vitamin C

Calcium 166.7% Iron 23%

*Based on a 2000 Calorie diet

Country Style Vanilla Ice Cream Recipe