Instructions: Put pudding mix into a large, heavy pan. Add milk, eggs and sweetener. Mix well and cook over low heat until it begins to thicken, stirring constantly. Remove from heat and cool.

Use mixer or rotary beater to beat out any lumps. Place in refrigerator overnight. (This part makes the ice cream more smooth and more like the old fashioned texture.)

Place into 1 gallon freezer bucket and add 2 tablespoons vanilla. Mix well and finish filling bucket with whole milk. Mix well. Freeze in usual manner.

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