Sunday, November 11, 2007

April's Churned Vanilla Custard Ice Cream

1 pkg. (4 serve size) cook type Jell-O pudding & pie mix (0mg phe)
1/3 c. sugar (0mg phe)
1/2 tsp. vanilla extract (0mg phe)
1/2 c. (120 mg) heavy whipping cream (122 mg phe)
3 1/2 c. liquid non-dairy creamer (194.04 mg phe) - we used Coffeemate Original
1-2 c. yellow food coloring (0mg phe)

Heat pudding mix, sugar, and 2 c. non-dairy creamer in a medium sauce pan on high heat until it reaches a boil. Reduce heat to medium high and stir constantly for about 5 minutes. Cover and chill thoroughly - several hours or overnight. Pour chilled custard into 2 qt. ice cream maker. Mix in 1 1/2 c. non-dairy creamer and 1/2 c. whipping cream. Add vanilla extract and food coloring. Freeze according to manufacturers instructions. Transfer to plastic freezer container and freeze until firm.

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