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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
  • Total Time
    Prep: 30 min. + chilling Process: 20 min./batch + freezing
  • Makes
    2-1/2 quarts

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.
Nutrition Facts
3/4 cup: 313 calories, 8g fat (6g saturated fat), 76mg cholesterol, 276mg sodium, 54g carbohydrate (49g sugars, 0 fiber), 6g protein.

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