| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Creams, Ice | 1 | Servings | |
INGREDIENTS
| 6 | c | Milk |
| 2 | c | Sugar |
| 1 | 12-ounce evaporated milk | |
| 1 | Container, 8-ounce frozen | |
| whipped topping thawed | ||
| 1 | 5.1-ounce vanilla instant | |
| pudding mix |
INSTRUCTIONS
Beat together all ingredients at medium speed with an electric mixer until well blended. Pour mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Makes 5 quarts. Bonus: For Chocolate Chip Ice Cream, stir in 1 cup semisweet chocolate mini-morsels before freezing. For Caramel Swirl Ice Cream, stir in 1 (12-ounce) jar caramel topping after freezing. Spoon into a 6-quart container; cover and freeze. For Fudge Swirl Ice Cream, stir in 1 (12-ounce) jar fudge sauce after freezing. Spoon into a 6-quart container; cover and freeze. For Blueberry-Vanilla Ice Cream, stir in 1 1/2 cups fresh or frozen blueberries, thawed, after freezing. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3155
Calories From Fat: 510
Total Fat: 58.1g
Cholesterol: 226.4mg
Sodium: 2510.1mg
Potassium: 3192mg
Carbohydrates: 599.6g
Fiber: 0g
Sugar: 602.5g
Protein: 73.5g