 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This will fill a 1.5 quart ice cream maker. Creamy & tasty and not as high in fat as other recipes. Easy to vary. The alcohol is added to lower the freezing point so the ice cream does not get rock hard when stored. You can omit it, but then you'll need to take the ice cream out of the freezer about 10 minutes before serving. I like to use it as the filling for ice cream sandwiches and ice cream cakes. Ingredients:
2 eggs |
1 cup heavy cream |
3 cups milk |
1 cup sugar, scant |
1 (3 1/2 ounce) package french vanilla instant pudding |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 tablespoons vanilla schnapps or 2 tablespoons vodka |
Directions:
1. Put all ingredients in blender and blend on medium just until uniform.
2. Pour into ice cream maker and freeze according to manufacturer's instructions.
3. If all the ingredients will not fit in your blender, then only add 2 cups of milk, blend, and add the last cup of milk as you pour the mix in the freezer.
4. Cheesecake pudding mix, lemon, coconut, etc make great variations.
5. I have not tried chocolate, as I am afraid it would not be chocolate-y enough.
|
|