Country Style Vanilla Ice Cream
|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.