Directions:
- 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 pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla.
- Place remaining milk in a large 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 manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2-1/2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147 Kcal (615 kJ) | ||
| Calories from fat | 12.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 2% | |
|---|---|---|---|
| Cholesterol | 52.62mg | 18% | |
| Sodium | 129.97mg | 5% | |
| Potassium | 196.45mg | 4% | |
| Total Carbs | 28.35g | 9% | |
| Sugars | 27.84g | 111% | |
| Protein | 5.15g | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 146.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 98.15 Kcal (411 kJ) | ||
| Calories from fat | 8.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 2% | |
|---|---|---|---|
| Cholesterol | 35.14mg | 18% | |
| Sodium | 86.78mg | 5% | |
| Potassium | 131.18mg | 4% | |
| Total Carbs | 18.93g | 9% | |
| Sugars | 18.59g | 111% | |
| Protein | 3.44g | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 97.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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