Country-Style Vanilla Ice Cream

• 6 cups cold 2% milk, divided
• 2 cups sugar
• 4 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

1. In a large saucepan, heat 2-1/2 cups milk to 175u0b0; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u0b0 and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla.
2. Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

milk, sugar, eggs, vanilla, frozen whipped topping

Taken from www.tasteofhome.com/recipes/country-style-vanilla-ice-cream/ (may not work)