Vanilla Ice Cream (see Butter Pecan Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 10 | Servings | |
INGREDIENTS
| 6 | c | MILK |
| 2 | c | SUGAR |
| 12 | oz | CAN EVAPORATED MILK |
| 8 | oz | FROZEN WHIPPED TOPPING THAWD |
| 5 1/4 | oz | PKG VANILLA INST PUDDING MIX |
| Salt to taste |
INSTRUCTIONS
Combine all ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Pour into freezer. Freeze according to manufacturer's instructions. Let ripen one hour. Yield 5 quarts. NOTE: May add additional vanilla to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 21.6mg
Sodium: 348.8mg
Potassium: 310.6mg
Carbohydrates: 64.3g
Fiber: 0g
Sugar: 64.6g
Protein: 7.1g