Vanilla Pudding Ice Cream Recipes

"THE PROOF IS IN THE PUDDING" BREAD PUDDING WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Slice bread into small cubes, add to a medium bowl and toss with the melted butter. Add the raisins, chocolate chips and raspberries and stir to distribute.
• In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed. Pour over the bread mixture and press down gently to help the bread absorb the egg mixture.
• Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched. Remove from the oven and lightly sprinkle with the rum. Carefully ignite with kitchen lighter or a long kitchen match. Serve in individual bowls with a scoop of vanilla ice cream on top.

VANILLA PUDDING ICE CREAM RECIPE

Steps:

• In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.
• Add a cup (8floz/240ml) of the hot milk mixture to the pudding powder, whisk until smooth.
• Pour the pudding mixture into the pot of hot milk and cook over medium-low heat until the mixture thickens. Set aside to cool down completely.
• Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.
• Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.
• Pour the ice cream into a freezable container for a minimum of 6 hours to freeze.
• Once frozen, scoop and enjoy. If it seems a little hard to scoop allow it to sit at room temperature for 15 minutes to soften slightly. Store in the freezer for up to 8 weeks.

EASY ICE CREAM

Steps:

• Combine the pudding mix and sugar in a large bowl. Slowly stir in the whole and evaporated milks. Continue stirring until the mixture is smooth. Churn the mixture in an ice cream maker according to the manufacturer's directions, then freeze until firm.

"SOFT SERVE" VANILLA ICE CREAM

Steps:

• Place milk in electric mixing bowl.
• Make pudding according to directions on box.
• Add pudding & sugar to mixer, blend well.
• Add Cool Whip and Vanilla to mixer, blend well.
• Pour mixture into 1 gallon ice cream maker.

OLD-FASHIONED VANILLA PUDDING

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. , Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

VANILLA ICE CREAM IV

Steps:

• 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.

EASY PUDDING ICE CREAM

Steps:

• Mix well.
• Pour into ice cream freezer. Freeze according to freezer instructions.
• NOTE: recipe can be doubled.

CREAMY VANILLA PUDDING

Steps:

• Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine sugar and dry pudding mix in large bowl. Split vanilla bean in half; scrape seeds into bowl using tip of knife. Stir until blended. Gradually add whole milk, mixing well after each addition. Stir in evaporated milk and vanilla extract.
• Pour into ice cream maker. Prepare following manufacturer's directions.
• Serve topped with COOL WHIP.

VANILLA PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

ICE CREAM PUDDING RECIPE - (3.9/5)

Steps:

• Let ice cream sit out to get soft. Crush Ritz Crackers. Reserve 1/2 cup for the top. Mix the rest of the crushed crackers with margarine. Put on the bottom of a 9X13-inch oblong pan. Mix instant vanilla pudding with milk. Mix well with electric mixer and add ice cream. Spread on top of crackers. Spread Cool Whip over the pudding mixture. Top with 1/2 cup crushed Ritz Crackers. Freeze. Remove from freezer about 15 minutes before serving to soften.