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Vanilla Ice Cream IV

Vanilla Ice Cream IV

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Lisa Yelverton

This is the best Vanilla Ice Cream you'll ever eat. The pudding makes it so much creamier than plain vanilla ice cream. If you want to add fruit, put the sugar in the chopped fresh fruit ahead of time to sweeten it, and then add to the mixture! Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla, with electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer's directions.
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Reviews

LYNNECROWDER
121
9/7/2004

Fantastic...but I cooked it! I added all the ingredients to a double-boiler except for the vanilla, pudding mix, and milk. When the mixture got hot, I added the last 3 ingredients and cooked it until just boiling, then removed from heat. It just made me feel better knowing the eggs were cooked. I chilled the custard and then froze it in an ice cream maker. It was extremely creamy and very vanilla! I'll definitely adopt this recipe as our "standard" for vanilla ice cream!

CAT H.
81
7/23/2003

This is an excellent basic recipe-the best I have tried. I use this to make chocolate ice cream by using chocolate pudding and adding 1 cup melted chocolate chips to batter. To make banana I use vanilla pudding and add about 4-5 pureed bananas to batter. I cook this recipe also, I usually heat milk and sugar until hot, then add eggs and either bananas or melted chocolate to batter and cook for 1-2 minutes longer (I find if eggs are beaten well before adding to hot mixture they will not cause lumps in batter). Then I remove from heat and add the heavy cream and other ingredients. Also, I use 2 cups cream and less milk-very rich and creamy!!!!!! cat h.

HEIDIHAIR
46
6/14/2006

This tastes like frozen store-bought pudding, not ice cream. The consistancy after being in the freezer is weirdly stiff yet gooey, like cold playdough. But if you like frozen pudding, you may like it.