Vanilla Ice Cream
"For the best volume and texture, make the ice cream mixture the day before and refrigerate overnight. Also add fruits and nuts after freezing but before hardening."
- Ready In:
- 4hrs
- Ingredients:
- 9
- Yields:
-
1 canister
ingredients
- 3 eggs or (4 ounce) packages Egg Beaters egg substitute
- 1 cup sugar
- 12 ounces evaporated milk
- 3 (3 1/2 ounce) packages instant vanilla pudding
- 2 tablespoons vanilla
- 1 pint whipping cream
- 1 quart whole milk
- 2 cups rock salt
- 30 lbs crushed ice
directions
- Mix the egg, evaporated milk and pudding in a large mixing bowl. Pour into a 6 quart ice cream freezer canister. Add vanilla and whipping cream. Stir with paddle and center paddle in can. Add milk just till fill line. Cover.
- Pack ice cream freezer bucket with ice and sprinkle rock salt on top. Follow manufacturers directions that came with ice cream freezer.
- When ice cream is done, remove paddle and replace the cover. DIscard the ice. Place canister back in the bucket, repack ice and salt, cover with a towel and let ice cream harden about 1 hour before serving.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
