Ice Cream Dutch Oven Recipe
Ice Cream Dutch Oven Recipe
Home Made Ice Cream In A Cast Iron Dutch Oven
- Prep: 15 minutes * Freezing Time: 45 to 60 minutes * Serves: 4
- Dutch Oven: 12” * Charcoal: NONE
Ingredients:
1 sm package instant pudding (any flavor)
2 cup heavy cream
1 cup milk
½ cup sugar
½ tbs vanilla
¼ tsp lemon juice
1 egg
1 can evaporated milk
Mix together pudding, 1 cup heavy cream, & milk. In a second bowl mix sugar, egg, vanilla, and lemon juice. Mix in the pudding mixture and pour into a 12″ Dutch oven. Add 1 cup heavy cream and evaporated milk, stir until smooth. Place the lid on the oven. Place an inch and a half layer crushed ice and rock salt on the bottom of a large tub, 18 to 20 inches in diameter. Place the Dutch oven into the tub and fill the sides of the tub with more crushed ice and rock salt. Fill the lip of the Dutch oven lid with crushed ice. Every 5 minutes remove the Dutch oven lid and stir mixture. Total freezing time is 45 to 60 minutes. Dry ice can be placed under the oven to help freeze faster, but keep it off the cast iron to prevent cracking.
As a side note: be sure to rinse and dry your oven thoroughly when finished, as the salt and water will rust your oven if not cleaned properly.
PDF Ice Cream Dutch Oven Recipe
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Ice Cream Dutch Oven Recipe