Eggless Homemade Ice Cream |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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This is a fabulous recipe! We had to come up with it a few years ago because my sister was allergic to eggs. Ingredients:
1 (3 1/2 ounce) box instant vanilla pudding |
2 (5 ounce) cans evaporated milk |
2 cups sugar |
1 tablespoon vanilla |
1/2 gallon milk |
1 pinch salt |
Directions:
1. Mix together and put in ice cream freezer until done to desirable thickness.
2. *Fun for the kids: Blend all ingredients in blender.
3. Divide mixture among Ziploc sandwich baggies.
4. Seal the baggies; then place them into gallon size baggies.
5. Pour dry ice into the gallon baggies making sure to completely surround the smaller baggies.
6. Seal the gallon baggies.
7. Then let the children squeeze and punch on the baggies continuously.
8. You'll have to fill up the dry ice a few times before getting it to desired consistency, but you do that in an ice cream freezer anyway.
9. Besides this is an excellent learning tool for chemistry and it's fun for the kids, too!
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