Homemade Vanilla Ice Cream

by

5  large eggs
2 1/2 cups granulated sugar
1 cup milk
1/8 teaspoon kosher salt or coarse salt
2 cups heavy whipping cream
2 tablespoons vanilla extract
2 tablespoons instant pudding mix
1 quart half-and-half
4-quart or larger freezer
2 to 3 bags crushed ice
Rock salt

1. In large beat eggs with electric mixer on high speed until light, thick and creamy, about 5 minutes.
2. In small saucepan, mix sugar, milk and salt; warm over medium heat just until sugar is dissolved and mixture is hot, but not boiling (do not boil). Remove from heat.
3. Slowly pour a small stream of the hot milk mixture into eggs while beating on low speed with electric mixer until milk mixture is fully incorporated. Add the whipping cream, vanilla and instant pudding, mixing until well blended.
4. Pour egg/milk mixture into a 4-quart hand-turned or electric freezer; add the half-and-half; stir to mix.
5. Freeze according to manufacturers instructions.
6. When electric machine has stopped or you can no long turn the handle, drain any melted water from the bucket and repack with more ice and rock salt (3 parts ice to 1 part rock salt.) Cover with heavy towel and let set undisturbed for 1 hour to “season”
7. Serve immediately or store in freezer.
Makes 20 (1/2 cup) servings; or yields about 2 1/2 quarts.

NOTE: Give yourself at least two hours to complete and season. This is NOT a last minute recipe. Ideally, this should be made the day before you want to eat it and stored in the freezer.

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