Adrians Boutique

Pam Rush
Salina, Kansas

5 eggs
1 3/4 c. sugar
3/4 qt. heavy whipping cream
2 small packages French Vanilla instant pudding
2 c. milk (+ more to fill freezer)
1 1/2 tsp. good vanilla
1/2 tsp. lemon extract
1/4 tsp. almond extract
1/4 c. vodka (optional…keeps ice cream from crystilizing)

Take the 2 cups of milk and the two packages of Instant Pudding mix and put into a bowl. Mix well. Let set while you beat the eggs in a mixing bowl with the sugar. Beat until lemony in color. Add the flavorings along with the vodka and mix well. Add the prepared pudding and stir gently. Next add the cream. Mix well, but do not whip. Pour into the ice cream cylinder. Pour more milk into the bowl to rinse it out, then empty into the ice cream cylinder. If needed add more milk until you reach the fill line.  Pour into 1 gallon ice cream freezer and freeze per manufacturers directions.  Note:  You can use a 5 qt. ice cream maker…just add milk to bring up to the fill line before freezing.

*Note: The vodka will keep the ice cream from forming ice crystals and you will easily be able to scoop it out of the container.

Chocolate Version:

Substitute chocolate milk for the milk and chocolate instant pudding for the french vanilla pudding. Substitute cinnamon for the 1/4 tsp lemon flavoring.  Yum!

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