I've heard it said many times that Utah consumes more ice cream per capita than any other state. I have been unable to find who did the research, but I like to believe it's true. And, I am proudly doing my part to make sure Utah stays number one.
Recently, my mom passed on to me an old ice cream recipe book I remember from my childhood. I think our family only ever made a couple of the recipes. However, I have now read the book cover to cover and want to have a little ice cream fun. I plan on trying a bunch of the recipes and experimenting this summer.
My mom had left a post-it note on a page with this recipe for Chocolate Pudding Ice Cream—my guess is because she liked it or had plans to try it. I figure it's a good place to start.
The ice cream turned out rich, creamy, and with a strong chocolate flavor. It got great reviews from my two boys who want me to make it again very soon (like now). The taste and texture reminded me of one of my all time favorite treats, a Longboard Popsicle*. I think this chocolate pudding ice cream would make great gourmet popsicles. I think I'll have to start investigating popsicle making methods, molds, and flavors. Any suggestions?
If Utah's going to be number one at something, ice cream
consumption isn't bad, especially with a flavor like this.
*If you haven't tried a Longboard, I highly recommend you do. In my area of the country, they can be purchased at Maceys and Costco.
Chocolate Pudding Ice Cream
- 2 eggs
- 1 cup sugar
- 3 cups milk
- 2 (3.4-oz.) pkgs. Instant chocolate pudding mix
- 2 cups half-and-half
- 2 tsps. vanilla extract