Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups (12floz/360ml) whole milk
  • ⅓ cup (2 ½ oz/71g) granulated sugar
  • 3 tablespoons vanilla pudding powder*
  • 1 cup  (8floz/240ml) heavy whipping cream
  • 1 teaspoon vanilla extract

Instruction

  • 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.