• Cooking Time: 30 - 45 freezing time
• Preparation Time: 15
• 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.

1. In mixer:
2. Beat eggs well.
3. Add sugar and salt and mix well.
4. Slowly add pudding.
5. Add flavoring.
6. Add Cool Whip.
8. Pour into freezer and add rest with milk, about 3/4 full and stir well.

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"