| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ice, Creams |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Milk |
| 2 |
c |
Sugar |
| 1 |
cn |
(12-ounce) evaporated milk |
| 1 |
|
Container (8-ounce) frozen whipped topping; thawed |
| 1 |
pk |
(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
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”