- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Country-Style Vanilla Ice Cream
"I really like this recipe! It's easy!!!!"
"I thought it was really good, I liked it. One tip though when it says to stir in the whip topping use the whisk or it'll be lumpy."
"This isn't ice CREAM - it's iced chemicals. Why not use the natural ingredients instead of highly-processed chemical-laden items?Not impressed with this recipe at all when the real ingredients are easy to get and use. I'm particularly surprised that you called this "Country-style" - how does it earn that label? Quite disappointed - definitely not up to your usual standard."
"So simple to make and the vanilla flavor is wonderful. Made it for my girl friend and she loved it too"
"Maybe it's me, but I've read this recipe two times and cannot figure out what is going on in the last paragraph...."
"I'm just wondering why you would make "homemade ice cream" and use something loaded with high fructose corn syrup instead of real cream??"