Vanilla ice cream (see butter pecan sauce)

Yield: 10 Servings

Measure Ingredient
6 cups MILK
2 cups SUGAR
12 ounces CAN EVAPORATED MILK
8 ounces FROZEN WHIPPED TOPPING THAWD
5¼ ounce PKG VANILLA INST PUDDING MIX
\N \N Salt to taste

Combine all ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Pour into freezer. Freeze according to manufacturer's instructions. Let ripen one hour. Yield 5 quarts. NOTE: May add additional vanilla to taste.

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