1 package vanilla instant pudding (any flavor will do)
2 cups milk
1/2 cup sugar
1/4 cup of egg substitute (can be omitted)
1/2 Tbsp. vanilla extract
1/4 tsp. lemon juice
1 cup whipping cream
1 12 oz. can evaporated milk
Chill a 12″ D.O. in an ice chest.
Mix pudding and milk in a bowl.
In a separate bowl, mix sugar, egg, vanilla and lemon juice.
Add to pudding mixture.
Pour mixture into a dry and very cool 12″ D.O.
Add whipping cream and evaporated milk; stir.
Put lid on Dutch oven.
Place oven in a 16″ bowl or bucket.
Arrange crushed ice and rock salt around oven as you would in an ice cream freezer (alternating 1inch layers of ice and 1/4 inch to 1/2 inch layers of salt).
Placing ice on lid. (no deeper than the lip)
Lift the lid and stir every 2 to 5 minutes. It will go slowly at first until the oven cools off. Add ice and salt to bowl or bucket as needed.
Total freezing time is 30 to 45 minutes.(could be longer due to outside temps)
The ice cream may be eaten soft, or if you prefer harder ice cream, you may replace the lid and cover it with ice and salt.
Additional ingredients can be added to ice cream when it starts to thicken
thanks to fogcrawler on camp-cook.com for the recipe!!!!!!!!