Ice Cream: Add milk gradually to pudding powder; add corn syrup; mix until smooth. Cook
over low heat until thickened, stirring constantly.When cool, freeze in refrigerator, in a metal bowl. When frozenaround the edges, remove to chill bowl and beat well with rotary beater. Add vanilla and almond extracts. Whip
the can milk; fold into
partially frozen pudding mix. Freeze until firm.
Makes about 1-1/2 quarts.
Stop & Go Sundae:
Mix chopped green and red cherries; add a little light corn syrup. You may want to put nuts on top also.
Not a NESTLÉ®-tested recipe.