Lunch: Country-Style Vanilla Ice Cream Recipe

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

Instructions

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.

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