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Ingredients
- 3 lrg packag vanilla pudding mix (not instant)
- 3 lrg cans evaporated lowfat milk
- 8 x Large eggs well beaten I have used as many as 10
- 2 c. sugar
Directions
- Put pudding mix into a large, heavy pan. Add in lowfat milk, Large eggs and sweetener. Mix well and cook over low heat till it begins to thicken, stirring constantly. Remove from heat and cold.
- Use mixer or possibly rotary beater to beat out any lumps. Place in refrigerator overnight. (This part makes the ice cream more smooth and more like the old fashioned texture.)
- Place into 1 gallon freezer bucket and add in 2 Tbsp. vanilla. Mix well and finish filling bucket with whole lowfat milk. Mix well. Freeze in usual manner.
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