December 31, 2004
Goof Proof Ice Cream
This is simply the most reliable recipe we have found for homemade ice cream, giving consistently good results when my wee wifey turned successive Girl Scout troops loose with the recipe. Our son won Grand Champion in 4H when he was only 6 years old with this, in competion against teenagers. You can use any instant flavor pudding, altho we've been told not to use lemon pudding . I use chocolate fudge for chocolate for a richer flavor. Pistachio is good also. Some people like this better than fancy gourmet ice creams, but it doesn't have the chocolate intensity of my favorites, Godiva Belgian Dark and the Aldi Grandessa Chocolate Fudge.
Note that this recipe calls for uncooked eggs. We have no problems using these, but there is some slight risk involved. Maintain clean working conditions (I've seen washing the egg shells suggested), do not leave the unfrozen mixture standing out, and do not serve to the immune-impaired.
Goof Proof Ice Cream
1 large egg
1/2 cup sugar*
3 cp milk
1 small package instant pudding mix*
1 cup half & half
1 tsp vanilla extract.
In a large bowl, beat eggs until light & fluffy. Beat in sugar, milk and pudding mix until smooth. Stir in half & half & vanilla. Pour into ice cream canister. Churn freeze. Put in freezer to harden after churning. Makes 1 quart. The recipe can be doubled or tripled without adjustment for larger batches.
*For sugar restricted diets substitute sugar free pudding mix, 1/4 cp sugar
& 2 TBSP fructose.
If you want to make a rocky road type of ice cream, add the chunk ingredients after, churning but before putting into the freezer to harden.