Country-Style Vanilla Ice Cream |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 16 |
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Very creamy, custardy, homemade vanilla ice cream. By far the most vanilla-y, creamy recipe I have found. I like that it doesn't use heavy cream because it tends to leave a slick on your tongue. It's a keeper! Ingredients:
6 cups milk, divided |
2 cups sugar |
4 eggs, beaten |
1 teaspoon vanilla extract |
2 (3 1/2 ounce) packages vanilla instant pudding mix |
1 (8 ounce) carton frozen whipped topping |
Directions:
1. In a large saucepan, heat 2 1/2 cups milk to 175 degrees; stir in the sugar until dissolved.
2. Whisk a small amount of hot mixture into the eggs.
3. Return all to the pan, whisking constantly.
4. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
5. Remove from the heat.
6. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
7. Stir in vanilla.
8. Place remaining milk in a bowl; whisk in pudding mixes for 2 minutes.
9. Let stand for 2 minutes or until soft-set.
10. Stir into egg mixture.
11. Stir in whipped topping.
12. Press waxed paper onto surface of custard.
13. Refrigerate for several hours or overnight.
14. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions.
15. Refrigerate remaining mixture until ready to freeze.
16. Transfer to a freezer container; freeze for 2-4 hours before serving.
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