Country-Style Vanilla Ice Cream

By Stina

Ingredients

• 6 cups cold 2% milk, divided
• 2 cups sugar
• 4 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

Preparation

Step 1

6 cups cold 2% milk, divided
2 cups sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed


Directions
•In a large saucepan, heat 2-1/2 cups milk to 175°; stir in the
sugar until dissolved. Whisk a small amount of hot mixture into the
eggs. Return all to the pan, whisking constantly. Cook and stir over
low heat until mixture reaches at least 160° and coats the back
of a metal spoon. Remove from the heat. Cool quickly by placing pan
in a bowl of ice water; stir for 2 minutes. Stir in vanilla.

•Place remaining milk in a large bowl; whisk in pudding mixes for 2
minutes. Let stand for 2 minutes or until soft-set. Stir into egg
mixture. Stir in whipped topping. Press waxed paper onto surface of
custard. Refrigerate for several hours or overnight.

•Fill cylinder of ice cream freezer two-thirds full; freeze according
to the manufacturer’s directions. Refrigerate remaining mixture
until ready to freeze. Transfer to a freezer container; freeze for
2-4 hours before serving. Yield: 2-1/2 quarts.