[Sca-cooks] Oooh! Ice Cream!

[David Herzog]

I use my cast iron Dutch ovens to make Ice cream and I can make a lot at once too. Those little balls make just barely one pint. Here's one of the recipes I make in my Dutch ovens!

Dutch Oven Style Spumoni Ice Cream

David Herzog "Cast Iron "Covered Wagon" Cookin'"



1 package pistachio instant pudding (3.4 oz.)

1 package chocolate instant pudding (3.4 oz.)

1 package vanilla instant pudding (3.4 oz.)



For each package of pudding:

2 c. milk

½ c. sugar

1 egg

¼ tsp. lemon juice

1 can evaporated milk (12 oz.)

1 c. heavy whipping cream



For pistachio flavor:

¾ c. pistachio nuts, shelled and chopped


For strawberry flavor:

¼ cup strawberry flavored Nestlie's Quick or similar

1/8 tsp red food coloring

¼ c. dehydrated cherries



3 10" Dutch ovens, chilled in ice and rock salt, one for

each flavor


     
Pack the Dutch ovens in ice layered with rock salt within a ¼ inch from the top of
 the

oven. For each flavor, mix pudding and milk. In a separate bowl, mix sugar and egg, add
 to

pudding mixture.
     Pour mixture into a dry Dutch oven, add whipping cream and evaporated milk; 
stir.

Cover with lid.
     
Lift the lid and stir every 15 minutes. Add ice and rock salt as needed, and drain water every 30 
minutes.Total freezing time, about 90 minutes, or longer if it's hot out. 
May be

eaten soft but more time is needed for a harder product.  When frozen, combine

all 3 flavors and lightly swirl together just before serving. Or, layer 
in another Dutch oven like a cake. 
Serves 24 to 30