 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 28 |
|
I remember this sunny citrus ice cream from my birthdays and other summer holidays at my grandparents' lake cottage, relates Tammy Mikesell of Columbia City, Indiana. Ingredients:
6 cups cold milk, divided |
4 cups half-and-half cream |
3 cups sugar |
3 eggs, lightly beaten |
1 package (3.4 ounces) instant vanilla pudding mix |
1 cup orange juice |
1 cup lemon juice |
1 cup mashed ripe bananas (2 to 3 medium) |
Directions:
1. In a large saucepan, heat cream and 4 cups milk to 175°; stir in sugar until dissolved. Whisk a small amount of the 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.
2. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. In a large bowl, combine remaining milk and pudding mix. Beat on low speed for 2 minutes. Stir the juices, bananas, and pudding into cooled egg mixture.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving Yield: about 3-1/2 quarts.
|
|