Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Milk |
| 2 cups | Sugar |
| 1 can | (12-ounce) evaporated milk |
| 1 \N | Container (8-ounce) frozen whipped topping; thawed |
| 1 pack | (5.1-ounce) vanilla instant pudding mix |
Beat together all ingredients at medium speed with an electric mixer until well blended.
Pour mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Makes 5 quarts. Bonus: For Chocolate Chip Ice Cream, stir in 1 cup semisweet chocolate mini-morsels before freezing.
For Caramel Swirl Ice Cream, stir in 1 (12-ounce) jar caramel topping after freezing. Spoon into a 6-quart container; cover and freeze.
For Fudge Swirl Ice Cream, stir in 1 (12-ounce) jar fudge sauce after freezing. Spoon into a 6-quart container; cover and freeze.
For Blueberry-Vanilla Ice Cream, stir in 1½ cups fresh or frozen blueberries, thawed, after freezing.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998