Custard Homemade Ice Cream


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Serves | Prep Time 15 | Cook Time 30 - 45 freezing time

Why I Love This Recipe

We have enjoyed this recipe every summer for the last 35 years. Leftover freezes creamy and easy to scoop. Can also be used as a great base recipe for adding fresh strawberries or peaches. To do so, just add 2 cups fresh fruit approximately half way through freezing.

This recipe was used as a base recipe for Chocolate Chunk Cappuccino ice cream served at 2013 Cole Reunion.

Submitted by: "Jerry Ward"


Ingredients You'll Need

4 quart freezer:

4 eggs
2 cups sugar
pinch of salt
instant vanilla pudding - regular size
1 tsp vanilla flavoring
Cool whip, thawed - 9 oz
whole milk


6 quart freezer:

6 eggs
3 cups sugar
1/8 tsp salt
instant vanilla pudding - large size
1 1/2 tsp vanilla flavoring
Cool whip, thawed -13 oz
whole milk

Chocolate Chunk Cappuccino ice cream - 4 qt.
1 single-serve packet of Starbucks VIA instant French Roast Dark
1/3 cups Hershey's chocolate syrup
4 to 6 ozs of your favorite chocolate bar (I preferred dark chocolate), chopped, added halfway through freezing.


Directions

In mixer:


Beat eggs well.


Add sugar and salt and mix well.


Slowly add pudding.


Add flavoring.


Add Cool Whip.


Pour into freezer and add rest with milk, about 3/4 full and stir well.


Questions, Comments & Reviews



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