Easy Ice Cream

Well, I hope you have an ice cream machine, because you'll want to bring it out and use it this spring. Forget going to those pricey ice cream shops, and make your own gourmet ice cream. My favorite ice creams use a custard base, but this ice cream fudges a little on that.
First, I use a 2% milk. For a little fat, but no cholesterol, I add some coconut milk. For the custard, I use instant vanilla pudding. Add a little more vanilla, and no pre-chilling required. It goes straight into your machine, and voilà! Home made and delicious, served with a little Hershey's chocolate syrup and Buttermilk Caramel Sauce. (That recipe is in the previous post.)
Instant Vanilla Ice Cream

3 cups 2% milk
1/2 cup coconut milk
1/2 tsp. vanilla
1/2 cup white sugar
1 small pkg. of instant French vanilla pudding

Whisk the ingredients together for two minutes, and pour into ice cream machine that is already running, and let churn for 30 minutes. Scoop out into freezer safe container, and freeze for at least 6 hours.