Ice Cream in a Dutch Oven

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Executive Chef
Jun 3, 2004
Ice Cream in a Dutch Oven


1 package Jell-O pudding, small, any flavor
2 cup whipping cream, heavy
1 cup milk
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon lemon juice
1 egg, beaten
1 10 3/4 ounce can evaporated milk


Mix together pudding, 1 cup heavy cream 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 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

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