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| 6 Tasse | milk |
| 2 Tasse | sugar |
| 1 Dose | (12-ounce) evaporated milk |
| 1 | Container (8-ounce) frozen whipped topping; thawed |
| 1 Packung | (5.1-ounce) vanilla instant pudding mix |
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Beat together all ingredients at medium speed with an electric mixer until well blended.
Pour mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Makes 5 quarts. Bonus: For Chocolate Chip Ice Cream, stir in 1 cup semisweet chocolate mini-morsels before freezing.
For Caramel Swirl Ice Cream, stir in 1 (12-ounce) jar caramel topping after freezing. Spoon into a 6-quart container; cover and freeze.
For Fudge Swirl Ice Cream, stir in 1 (12-ounce) jar fudge sauce after freezing. Spoon into a 6-quart container; cover and freeze.
For Blueberry-Vanilla Ice Cream, stir in 1 1/2 cups fresh or frozen blueberries, thawed, after freezing.
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