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Country-Style Vanilla Ice Cream

The creamy texture of this old-fashioned ice cream, with its wonderful vanilla flavor, makes it a winner. Plus, it's simple to make. —Cyndi Fynaardt, Oskaloosa, Iowa

13 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing

Ingredients

6 cups cold 2% milk, divided
2 cups sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

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 manufacturer’s 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.

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Country-Style Vanilla Ice Cream (continued)

Nutrition Facts: 3/4 cup equals 313 calories, 8 g fat (6 g saturated fat), 76 mg cholesterol, 276 mg sodium, 54 g carbohydrate, trace fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.