Custard Homemade Ice Cream
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.
