In large heavy bottomed pan mix 2 cups milk, Splenda, and powdered milk. Heat over medium heat until milk is scalded and steaming (just before it boils). Turn heat to low to keep warm.
In separate bowl beat egg yolks with hand mixer on low for 2 minutes. Gradually add one cup of hot milk into egg yolks mixing with a whisk. Then gradually add yolk mixture back into milk in pan. Heat on medium high stirring continually until mixture thickens like gravy. Remove from heat and Mix in 1 cup half and half and vanilla. Put mixture into container and put in refrigerator freezer for about 1 hour or in the frig for at least 6 hours.
After mixture is completely cooled, pour into one gallon ice cream container. Prepare sugar free pudding according to package and add to mixture. Add 4 cups fat free half and half and enough milk to the fill to the fill line (about 1/2 gallon more milk).
Place in ice cream freezer and spread alternating layers of ice and salt around container while it is running. Continue to process in ice cream maker until freezer stops.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 37 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 123.8mg||38 %|
|Sodium 123.1mg||4 %|
|Potassium 216.9mg||6 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.1g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 138
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