Instant Pudding Ice Cream Food

ICE CREAM PUDDING

Steps:

• In a bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired.

INSTANT PUDDING ICE CREAM

Steps:

• separate eggs and use whites for something else (like breakfast).
• beat yolks and 2 cups milk until well combined.
• heat mixture over low to medium heat to near boiling. It should coat a spoon dipped into it when ready.
• cool for 15 or more minutes then add the rest of the milk.
• refrigerate for at least two hours.
• add pudding mix and stir for 30 seconds to remove major lumps (don't worry about small lumps, they will disappear during freezing process.).
• add to ice cream freezer and process according to your machines directions.

EASY ICE CREAM

Steps:

• Combine the pudding mix and sugar in a large bowl. Slowly stir in the whole and evaporated milks. Continue stirring until the mixture is smooth. Churn the mixture in an ice cream maker according to the manufacturer's directions, then freeze until firm.

INSTANT HOMEMADE ICE CREAM

Steps:

• In a quart-sized (regular) ziploc plastic bag, mix together the milk, sugar, and vanilla.
• Seal the bag tightly, without leaving a lot of air inside.
• (If you are a little paranoid about it leaking out, feel free to tape it up!).
• In a gallon-sized ziploc plastic bag, mix the ice and salt.
• Place the sealed quart-sized bag in the gallon-sized one.
• Securely seal the gallon-sized bag without leaving very much air in the inside.
• Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
• Remove the inside bag (maybe even rinse off the salt) and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
• If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while!
• Enjoy!

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

UNKNOWNCHEF86'S INSTANT PUDDING ICE CREAM

Steps:

• Combine pudding, light cream and sugar. Beat mixture as directed on pudding package, however, discontinue beating as soon as the mixture begins to thicken.
• Stir in vanilla and heavy cream.
• Transfer pudding mixture to ice cream machine maker and process according to specifications.

2-INGREDIENT INSTANT PUDDING BLENDER ICE CREAM

Steps:

• Pour 4 cups of milk into ice cube trays. Freeze 8 hours to overnight.
• Combine milk ice cubes, 1/4 cup milk, and instant pudding mix in a blender; blend until smooth.
• Eat immediately as soft serve or freeze until solid, about 4 hours.

PLUM PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
• Raise oven temperature to 450 degrees F (230 degrees C).
• In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.