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Marilyn Holcomb's Ice Cream

(Make one day prior to use.)


  1. 4 eggs
  2. 1 large Cool Whip (Consider French Vanilla Cool Whip)
  3. 2 large Instant dry pudding mix. See note (1) below.
  4. 1 Pint 1/2 & 1/2.
  5. 1/2 gal. vit. D whole milk.
  6. 1 cup sugar. Note (3)
  7. 2 bags of ice. Crushed Ice is better than cubes.
  8. Salt. Granulated water softener salt is OK. Pellets are almost worthless.


Warm 1/2 & 1/2 in medium size saucepan. Warm just enough to take off the chill. Don't allow to boil. If too warm, when the pudding is mixed the pudding will coagulate too soon and won’t dissolve in subsequent steps.

Dissolve all pudding. Mix thoroughly with electric mixer. Warm further as necessary. Careful!

Place 1/2 & 1/2 mix in electric freezer canister.

Add 1 cup of sugar to 4 eggs, add a dash of salt and beat.

Add Cool Whip then egg mix and stir. Add a couple of drops of lemon extract if desired. (Consider the flavor when deciding on lemon.)

Fill canister to desired quantity with whole milk. Don't over-fill. Allow plenty of room for expansion during latter stage of process. Note (2).

Configure mixer with ice & salt and run until motor slows or mixture significantly increases in bulk. 

Remove the dasher, place the ice cream in freezer section of refrigerator or in home freezer to harden or 'ripen'. This could take up to 6 hours. If left in freezer overnight, allow to soften slightly in refrigerator prior to serving.

Note (1): Select Chocolate, French Vanilla, Banana Cream, or consider using two different flavors. This recipe is ideal for the ice cream lover with a quest for adventure and variety.

Note (2): Consider chilling this mix overnight. The process is faster in the heat of summer.

Note (3): Consider Splenda® and sugar-free pudding mix.

Enjoy !

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