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Thursday, July 14, 2016

Vanilla Custard Ice Cream. . . Cheater’s Version


This Cheater's Version of Vanilla Custard Ice Cream is a sure winner when it comes to an egg-free ice cream. Vanilla instant pudding replaces the eggs in the recipe so it's not as rich as real Vanilla Custard Ice Cream, or as decadent as the vegan chocolate ice cream, but it's surprisingly very good. 

Sometimes you get the urge to make homemade ice cream but don't want the bother of cooking a custard base, especially if it's hot and humid.  Warm summer days, sitting under the deck umbrella, with a bowlful of homemade ice cream is such a pleasant way to cool down.  WHAT AM I SAYING!!  IT'S JULY AND IT'S COLD ENOUGH TO FREEZE THE ICE CREAM JUST SITTING ON THE KITCHEN COUNTER!!  Yes, another chilly and rainy July so far.  What's up with this weather??  July is supposed to be the warmest month.  Dad always took his holidays in July.  I always look forward to July.  And here we have a repeat of last year (so far).  Sun has not reached my body.  If I stood naked against a white wall I'd blend right in. (I promise I'll never do that! Young children and old people will go blind.)  

And with all that said, in the midst of all this unseasonably cold weather, I spied the freezer bowl of my ice cream maker while rummaging for something or other in the basement freezer.  Ah, I thought, homemade ice cream!  And regardless of the weather, the unmistakable craving for that lovely, icy cold and smooth homemade treat started taking over my senses.   Having just over a cup of whipping cream in the fridge and a box of vanilla instant pudding in the cupboard, I thought it time to give you the recipe for this quick and easy ice cream treat.  It takes just as long to freeze but the mixture comes together in just a minute or two and you don't have to cool down a hot mixture.  

Maybe the weather will change and I'll get to finish the last scoop of ice cream while cooling down on the back deck, under the sun umbrella during the hot, hot days of July. . . sigh. . .


Vanilla Custard Ice Cream–Cheater’s Version
2 cups whole milk
1 cup heavy cream
1-2 teaspoons vanilla
⅓-½ cup sugar
4 tablespoons instant vanilla pudding powder
Pinch salt

Mix all ingredients together until the pudding and sugar are dissolved.  Refrigerate until cold or put it in the freezer about 30 minutes so it is very cold.  Freeze according to your ice cream maker's directions.  When finished churning, remove from freezer container and place in tub or bowl in your refrigerator to continue freezing. 

Makes about 1 litre/quart.


This is my electric ice cream maker.  I think I bought it at Walmart for about $20.  Everyone should have an ice cream maker.  You never know when the mood will strike.  

Milk, cream, sugar, pudding and vanilla.  Everything ready for ice cream.  I forgot the pinch of salt.

 Just in case you couldn't read what was written on the purple box, here it is in English.

 Mix everything together.  In goes the sugar.

 Then the vanilla pudding and...

 ...don't forget the vanilla.  

Mix everything together until the sugar and pudding are dissolved.  A whisk is good for doing this.

Place the ice cream mixture in the refrigerator to get very cold.  
Or place in the freezer for about 30 minutes.

Freeze according to your ice cream maker's directions.  I have to pour the mixture into the freezer compartment while the dash (beater) is running.  Many ice cream makers work the same way.

The mixture will be quite liquid when the machine starts running. 

About 10 minutes into the process the mixture will start to thicken and look icy.

The ice cream is almost done.  It has thickened and expanded and it's looking more like ice cream.

The ice cream has finished churning.  The dash will not turn because the mixture is too thick. This takes about 20 minutes in my ice cream maker.

The ice cream has expanded and almost fills the container.  
Use a firm spatula to scrape from the freezer container.

Remove the ice cream from the freezer container and pack it in a tub or bowl and place in the freezer to ripen.  That means it continues freezing and becomes more solid.  I don't know if you can actually wait that long.

 When the ice cream has frozen to the consistency you like, scoop it out and enjoy. 

And what's this?  Not the sun shining!  

On the back deck, cooling down, with a bowl of homemade Vanilla Custard Ice Cream. . . Cheater's Version.  Didn't I tell you, July is the best and warmest month!

Now, for a little sun on this pale, white body.  Can you see the arm?  

Cool and refreshing on a lovely, warm July day.

 

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