1 package (3.4 oz.) instant pudding (any flavor
2 cups milk
1/2 cup sugar
1/2 tablespoon vanilla extract
1/4 teaspoon lemon juice
1 cup whipping cream
1 can (12 ounces) evaporated milk
2 mixing bowls
large metal spoon
12 inch Dutch Oven
bowl large enough for dutch oven and ice
25-35# ice depending on ambient temperature
Chill a 12 inch dutch oven.
Mix pudding and milk.In a separate bowel, mix sugar, egg, vanilla, and lemon juice. Add to pudding mix.
Pour mixture into a dry and very cool dutch oven. Add whipping cream and evaporated milk, stir. Put lid on dutch oven.
Put layers of ice and rock salt in bottom of large bowl then put dutch oven on top centered in the large bowl. Surround dutch oven with layers of ice and rock salt. Placing ice on top of the dutch oven (no deeper than the lid) will cool the oven down faster. Lift lid and stir every 5 minutes or so. It will go slowly at first until the oven gets cold. Add ice and salt as needed but be careful not to get salt or ice or water from the lid in the oven. Total freezing time is 30-45 minutes, longer if you want harder ice cream.
CommentI got this recipe from a book I got at trading post. The recipe comes from Neil and Carrie Dabb. I have never had leftovers. Labor intensive but the smiles are worth it! Bill Robertson Pack 1 Delaware
Recipe ContributorWilliam Robertson
Click here to report possible copyright violations.