I’m including this recipe from my sister’s mother-in-law, Blanche (Whew! That’s a mouthful!), because it is so easy, skips the time-consuming custard-making process of the previous recipe, and tastes awesome! Try both recipes and see which one you like best.
Recipe information
Yield
makes 1 gallon
Ingredients
2 5 1/2-ounce packages vanilla instant pudding/pie filling mix
3 cups sugar
8 cups whole milk
2 13-ounce cans evaporated milk
Preparation
Step 1
Combine the pudding mix and the sugar in a large bowl. Slowly stir in the milk. Continue stirring until the mixture is smooth. Pour the ice cream mixture into the 1-gallon canister of an electric ice cream freezer. Add milk if necessary to reach the fill line marked on the canister, leaving at least 3 inches of headspace. Follow the instructions for making Home-Churned Ice Cream (page 212).
From Gwen
Step 2
Beth and John requested this for their wedding rehearsal dinner in 1985.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
