Homemade Vanilla Ice Cream

From the early 1950's. It doesn't require cooking.

Ingredients:

• 2 quarts whole milk
• 2 quart half and half
• 1 pint whipping cream
• 1 lb. box powdered sugar
Advertisement


• 1 small pkg. instant vanilla pudding
• 4 Tbsp. vanilla
• 1/4 tsp. salt
• egg substitute equal to 5-6 eggs (Egg Beaters)

Directions:

Add instant pudding to milk and beat in egg, adding the powdered sugar a little at a time to blend together. Add in whipping cream and half and half, mixing all the time. Stir in vanilla. Pour into freezer can that has been chilled (just stick it empty,into the refrigerator or freezer for a few hours). Follow ice cream freezer directions. Use rock salt and plenty of ice in layers to the top of the freezer. Be sure NOT to get salt in the top of the freezer.

After the ice cream is firm, take out the paddle, replace the lid , cover with ice and layers of newspapers and dish towels for an hour or two to harden. You can put left overs in freezer containers. Enjoy!

Source: DH's mom

By Vi Johnson