RECIPE # 4334 - HOMEMADE ICE CREAM - Friday, July 3, 2009
ANN COX EASTES - KROGER
1 1/2 c sugar
2 (3.4-oz) pkgs French Vanilla instant pudding and pie filling
1 (14-oz) can sweetened condensed milk
1 (12-oz) can evaporated milk
8-9 cups whole milk (enough to make one gallon of mixture)
In a large bowl combine sugar, pudding mix, sweetened condensed milk and evaporated milk. With an electric mixer, beat until all ingredients are combined. Pour into freezer container of ice cream maker and add remaining milk to bowl. Stir well. Add any fruit, candy or other ingredients to liquid and stir to mix.
Place freezer container in ice cream freezer. Layer ice and ice cream salt in layers until reaching the top of freezer, but not above lid of freezer container. Either plug in electric mixer or hand crank ice cream until it becomes very difficult to turn. Continue to add ice and salt as ice melts. When ice cream has frozen, pack container with ice to top and cover with old quilts or newspapers. Let ripen for one hour before serving. Yield: 1 gallon of homemade ice cream.
Peach- 3-4 cups fresh peaches (cut up or chopped in food processor to fine consistency or chunks)
Strawberries -3-4 cups fresh strawberries (cut up or chopped in food processor to fine consistency or chunks)
If using frozen fruit, use 2 (16-oz) packages
Candy - 1 1/2 cups broken candy pieces