Instructions: In a large bowl, beat eggs until light & fluffy. Beat in sugar, milk & pudding mix until smooth. Stir in half & half & vanilla. Pour into ice cream canister. Churn freeze. Put in freezer to harden after churning.

Makes 1 quart Doubles, triples etc. for larger batches.

*For sugar restricted diets substitute sugar free pudding mix, 1/4 cup sugar & 2 TBSP fructose.

If you want to make a rocky road add the additives after churning but before putting into the freezer to harden.

Mable & Gar Hoffman: Ice Cream

My son won Grand Champion in 4H when he was only 6 years old with this, he was competing against teenagers. You can use any instant flavor pudding. Absolutely fool proof. I use chocolate fudge for chocolate for a richer flavor. Pistachio is good also. Ive been told not to use lemon pudding for this. Ive been told this is better than the fancy gourmet ice creams.

Note that this calls for uncooked eggs which I have no problems using. Ive been told that dehydrated eggs work, but I cant vouch for this. You can buy dehydrated eggs in cake decorating stores, well stocked health food stores & by mail from King Arthur Flours (pricey)

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