Sigh. I'm still obsessed with making really good homemade LIGHT ice cream.
Today, I came across an allrecipes.com recipe that uses vanilla pudding mix for an extra creamy texture. Has anyone tried this?
Here's the recipe. The reviews from allrecipes.com were spectacular and several people mentioned they used Egg Beaters with successful results. I'm thinking about giving this recipe a try, but #1. It makes so **** much and #2. For what I'd spend on ingredients, I could go out and buy two gallons of bluebell light and #3. There is so much here that could be lightend (skimmed evaporated milk, fat free half & half, 2% milk) that I'm overwhelmed. That is, if I lighted this, will I ruin the ice cream or should I just try the recipe as is since it's not all THAT evil....that is, it only uses 8 ounces of cream.
I'm rambling. Here's the recipe and the link where I found it.
Vanilla Ice Cream
2 (12 fluid ounce) cans evaporated milk
1/2 pint heavy cream
1 (14 ounce) can sweetened condensed milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
4 cups milk
1 In large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla, with electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer's directions.