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Eggless Homemade Ice Cream


1 large box Instant Vanilla pudding
2 small cans evaporated milk
2 cup sugar
1 tablespoon Vanilla
1/2 gallon milk
1 pinch of salt

Mix together and put in ice cream freezer until done to desirable thickness.

Fun for the kids:
Blend all ingredients in blender. Divide mixture among Ziploc sandwich baggies. Seal the baggies; then place them into gallon size baggies. Pour dry ice into the gallon baggies making sure to completely surround the smaller baggies. Seal the gallon baggies. Then let the children squeeze and punch on the baggies continuously. You'll have to fill up the dry ice a few times before getting it to desired consistency, but you do that in an ice cream freezer anyway. Besides this is an excellent learning tool for chemistry and it's fun for the kids, too!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.