Recipe by Lisa Yelverton
"This is the best Vanilla Ice Cream you'll ever eat. The pudding makes it so much creamier than plain vanilla ice cream. If you want to add fruit, put the sugar in the chopped fresh fruit ahead of time to sweeten it, and then add to the mixture! Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe."
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2 (12 fluid ounce) cans
1 (14 ounce) can
sweetened condensed milk
1 1/2 cups
1 (3.5 ounce) package
instant vanilla pudding mix
Fantastic...but I cooked it!
I added all the ingredients to a double-boiler except for the vanilla, pudding mix, and milk. When the mixture got hot, I added the last 3 ingredients and cooked it until just boiling, then removed from heat. It just made me feel better knowing the eggs were cooked.
I chilled the custard and then froze it in an ice cream maker. It was extremely creamy and very vanilla! I'll definitely adopt this recipe as our "standard" for vanilla ice cream!
This tastes like frozen store-bought pudding, not ice cream. The consistancy after being in the freezer is weirdly stiff yet gooey, like cold playdough. But if you like frozen pudding, you may like it.
This is an excellent basic recipe-the best I have tried. I use this to make chocolate ice cream by using chocolate pudding and adding 1 cup melted chocolate chips to batter. To make banana I use vanilla pudding and add about 4-5 pureed bananas to batter. I cook this recipe also, I usually heat milk and sugar until hot, then add eggs and either bananas or melted chocolate to batter and cook for 1-2 minutes longer (I find if eggs are beaten well before adding to hot mixture they will not cause lumps in batter). Then I remove from heat and add the heavy cream and other ingredients. Also, I use 2 cups cream and less milk-very rich and creamy!!!!!! cat h.
I cant stop making this ice cream! I tried this recipe not only with the cheesecake pudding, but the next time I made it I used the original recipe with vanilla pudding, but used brown sugar instead of white and instead of liquid vanilla, I used a real vanilla bean. Out of this world!!!
YUMMY! This will be the only recipe I will use for vanilla ice cream. It is very rich and creamy! When you scoop it out the ice cream clings to the spoon! I can't wait to try it with other flavors of pudding. I had to scale down the recipe to half and then only 3/4 of it would fit my cuisinart ice cream maker. I used one carton of egg beaters (2 eggs worth) instead of the fresh eggs and I still put in a whole teaspoon of vanilla. It was perfect!
This is the best ice cream I have ever had. The vanilla version is amazingingly rich, but we have used chocolate pudding as well. It came out lighter and just as tasty. We are hooked, and I think it will be a long time before we but store made ice cream again!
This ice-cream is fantastic! I made it for our Family Reunion over the 4th of July and everyone LOVED it -- 5 different people made ice cream and this one got all the raves. I've finally found the recipe to use -- every time I make ice cream I try something new - but no more. This is it! I did use Egg Beaters instead of the raw eggs, and it didn't make a difference. I'd highly suggest that. This is an ice cream without tons of heavy cream and 1/2 and 1/2, but it still has the rich creamy flavor -- TRY IT!!!! :)
With all of the great reviews I though I could not go wrong with this one! My wife and I both thought the ice cream was only fair. The vanilla recipe that came with my ice cream maker was much better!
* Percent Daily Values are based on a 2,000 calorie diet.
Vanilla Ice Cream IV
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 63
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