Dutch Oven Ice Cream

Recipe courtesy of:
Troy Cole, Boy Scout Troop 106, Pine Bluff, Arkansas

Mix together pudding, 1 cup heavy cream (reserving 1 cup) and 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 the remaining 1 cup heavy cream and evaporated milk, stir until smooth.

Place lid on oven.  Place an inch and one 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 place under the oven to help freeze faster, but keep it off the cast iron to prevent from cracking.  Enjoy!

[*The American Egg Board states: "Although the overall risk of egg contamination is very small, the risk of food borne illness from eggs is highest in raw and lightly cooked dishes. To eliminate risk and ensure food safety, replace all your recipes calling for raw or lightly cooked eggs with cooked egg recipes or use pasteurized eggs or egg products when you prepare them."]

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