JELLO CHOC. PUDDING ICE CREAM
6 eggs*
2 1/4 cups sugar
1 1/2 pints half-and-half
3 Tbsp. vanilla
3/4 tsp. salt
1 large (or 2 small) pkg. instant chocolate pudding mix
whole milk (enough to fill ice cream freezer - put in last)
Beat eggs until frothy. Add sugar, half-and-half, vanilla, and salt; mix well. Add pudding. Pour into COLD freezer container of ice cream maker. Add enough whole milk to fill freezer container. Put in freezer until ice crystals form around edge of container.
Place in ice cream maker and freeze according to directions.
*EDITOR'S NOTE:
Cooking Whole Eggs for Use in Recipes
The following method can be used with any number of eggs and works for a variety of recipes.
In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe. - Source: American Egg Board
6 eggs*
2 1/4 cups sugar
1 1/2 pints half-and-half
3 Tbsp. vanilla
3/4 tsp. salt
1 large (or 2 small) pkg. instant chocolate pudding mix
whole milk (enough to fill ice cream freezer - put in last)
Beat eggs until frothy. Add sugar, half-and-half, vanilla, and salt; mix well. Add pudding. Pour into COLD freezer container of ice cream maker. Add enough whole milk to fill freezer container. Put in freezer until ice crystals form around edge of container.
Place in ice cream maker and freeze according to directions.
*EDITOR'S NOTE:
Cooking Whole Eggs for Use in Recipes
The following method can be used with any number of eggs and works for a variety of recipes.
In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe. - Source: American Egg Board
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