Pineapple Ice Cream
2 small boxes regular vanilla pudding
1 quart half-and-half
2 cups granulated sugar
1 teaspoon vanilla extract
1 (#303) can crushed pineapple in heavy syrup
Cook pudding by package directions using half-and-half instead of milk.
While mixture is hot, add beaten eggs, sugar and vanilla extract. Blend until smooth.
Add pineapple and syrup and enough milk to bring to the full mark on a 1-gallon freezer canister.
Freeze according to manufacturer's directions.
Ice Cream Recipes