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Country-Style Vanilla Ice Cream

 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


  • 6 cups cold 2% milk, divided
  • 2 cups sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure 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.

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Country-Style Vanilla Ice Cream (continued)

Nutritional 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.