Homemade Vanilla-Banana Cream Ice Cream
FOR CHURNED ICE CREAM--(Makes 4 Quarts--use 3 cups Rock Salt)
6 cups milk
1-3/4 to 2 cups sugar
1/2 tsp. salt
1 Tbsp. vanilla
1 cup (8 oz) half-n-half
1 cup (8 oz) whipping cream
1 (3.4 oz) box instant banana cream pudding
1. Scald milk until bubbles form around the edge of the pot. Remove from heat.
2. Add sugar and salt. Stir until dissolved.
3. Stir in half-n-half, whipping cream, and vanilla.
4. Pour into ice cream can; cover & refrigerate for 30 minutes.
5. Stir in pudding mix just before freezing in ice cream churn.
6. Freeze in Ice Cream churn according to manufacturing instructions.
For variety, change pudding flavors and/or add fruit before freezing. (use vanilla pudding mix when adding fruit)
Strawberry or Peach Ice Cream--add pureed fruit (4 cups for 4 qt, 5 cups for 5 qt.)
Banana--add mashed bananas (3 cups for 4 qt, 3-1/2 cups for 5 qt.)
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