Stir together 1 1/2 cups sugar, flour, egg yolks, and milk. Cook to custard consistency, stirring constantly. Remove from heat; add vanilla and cool completely. Beat egg whites and add 3/4 cup sugar. Fold into custard mixture. Add the whipped topping and Milnot. This will take about twice as long as regular ice cream to freeze. To make chocolate ice cream, stir 4 Tbsp. cocoa in with first mixture before cooking.
By Robin from Washington, IA
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