I’m including this recipe from my sister’s mother-in-law, Blanche (Whew! That’s a mouthful!), because it is so easy, skips the time-consuming custard-making process of the previous recipe, and tastes awesome! Try both recipes and see which one you like best.

　　

Ingredients

makes 1 gallon

　　2 5 1/2-ounce packages vanilla instant pudding/pie filling mix

　　3 cups sugar

　　8 cups whole milk

　　2 13-ounce cans evaporated milk

　　

Step 1

Combine the pudding mix and the sugar in a large bowl. Slowly stir in the milk. Continue stirring until the mixture is smooth. Pour the ice cream mixture into the 1-gallon canister of an electric ice cream freezer. Add milk if necessary to reach the fill line marked on the canister, leaving at least 3 inches of headspace. Follow the instructions for making Home-Churned Ice Cream (page 212).

　　

From Gwen

Step 2

Beth and John requested this for their wedding rehearsal dinner in 1985.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.