Custard Homemade Ice Cream
4 quart freezer:
2 cups sugar
pinch of salt
instant vanilla pudding - regular size
1 tsp vanilla flavoring
Cool whip, thawed - 9 oz
6 quart freezer:
3 cups sugar
1/8 tsp salt
instant vanilla pudding - large size
1 1/2 tsp vanilla flavoring
Cool whip, thawed -13 oz
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.
Beat eggs well.
Add sugar and salt and mix well.
Slowly add pudding.
Add Cool Whip.
Pour into freezer and add rest with milk, about 3/4 full and stir well.
Pairs Well With
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"