Type what you have

Ingredients

• ✓ half-and-half
• instant pudding mix

Instructions

1. 1 Place the bowl of an ice cream maker into the freezer until completely chilled, 1 hour or longer. For the last 30 minutes, place half-and-half into the freezer, shaking every 10 minutes.
2. 2 Pour chilled half-and-half into a bowl. Add pudding mix and whisk until well combined.
3. 3 Assemble the ice cream maker with the frozen bowl. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid. Allow ice cream to process until desired consistency is reached, about 30 minutes.
4. 4 Serve immediately. If serving later, freeze in individual containers as it may become difficult to scoop after freezing. (This recipe makes excellent frozen pudding popsicles.)

By Andi

Ingredients

• ✓ half-and-half
• light cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, condensed milk, and vanilla in a large bowl; mix well. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.

By Eagle brand

Ingredients

• ✓ half-and-half
• sugar
• lemon juice
• lemon

Instructions

1. 1 Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
2. 2 Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

By Erin Duvall Culver

Ingredients

• ✓ half-and-half
• watermelon
• chocolate chip
• candy sprinkle

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ half-and-half
• heavy cream
• egg yolk
• cinnamon red hot candy

Instructions

1. 1 Whisk 1 cup cream and egg yolks together in a large bowl until well combined.
2. 2 Combine half-and-half, remaining 1 cup cream, and red hot candies in a large saucepan over medium-low heat; cook, stirring until candies dissolve, 5 to 10 minutes.
3. 3 Pour 1 cup red hot candies mixture into cream-egg mixture in the bowl; whisk until well combined. Pour cream-egg mixture into remaining red hot candies mixture in the saucepan; whisk until well combined. Cook, stirring over medium heat, keeping mixture just under a boil, until it coats the back of a spoon, about 5 minutes.
4. 4 Strain red hot candies mixture into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
5. 5 Pour red hot candies mixture into an ice cream maker and process according to manufacturer's instructions.

By Scott Swenson

Ingredients

• ✓ half-and-half
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk heavy cream and half-and-half together in a large bowl.
3. 3 Gradually whisk in sugar until blended, then whisk in vanilla.
4. 4 Cover and refrigerate until very cold, at least 3 hours or up to 3 days.
5. 5 Remove from the refrigerator and whisk mixture to blend.
6. 6 Pour into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Transfer to an airtight container and freeze until firm, about 4 hours.

By Ginger

Ingredients

• ✓ half-and-half
• cream
• sugar
• black walnut extract
• black walnut

Instructions

1. 1 Combine light cream, half-and-half, sugar, and black walnut extract.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, then fold in walnuts. Transfer to an airtight container and freeze until firm.

By OCEANVIXEN79

Ingredients

• ✓ half-and-half
• heavy cream
• egg yolk
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat heavy cream and half-and-half in a heavy-bottomed saucepan over medium-low heat until barely simmering, stirring frequently. Reduce heat to low.
3. 3 Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.
4. 4 Slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to egg yolk mixture. Pour egg yolk mixture back into the saucepan with remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
5. 5 Pour ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.
6. 6 The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.
7. 7 Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Enjoy!

By Autumn Pumpkin

Ingredients

• ✓ half-and-half
• rhubarb
• strawberry
• white sugar
• salt

Instructions

1. 1 Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
2. 2 Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
3. 3 Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

By Fishydo9

Ingredients

• ✓ half-and-half
• heavy cream
• white sugar
• lemon zest
• egg yolk
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes.
3. 3 Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.)
4. 4 Stir egg mixture back into cream mixture in the saucepan.
5. 5 Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight.
6. 6 Stir lemon juice into chilled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions.
7. 7 Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.

By AOSWALT

Ingredients

• ✓ half-and-half
• maple syrup
• egg yolk
• heavy cream
• salt
• vanilla extract

Instructions

1. 1 Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
2. 2 Combine remaining 1/2 cup maple syrup, half-and-half, cream, and salt in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
3. 3 Whisk about 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly to prevent scrambling the eggs. Whisk 1/2 cup more hot cream mixture into egg yolk mixture, whisking constantly. Pour egg yolk mixture back into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes. Remove from heat.
4. 4 Fill a large bowl with ice and cold water; set aside.
5. 5 Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl into the prepared ice bath; stir occasionally until custard cooled to room temperature, 15 to 30 minutes.
6. 6 Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
7. 7 Pour custard into an ice cream maker and churn according to manufacturer's instructions until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.

By Michelle Edelbaum, SVP & Group GM

Ingredients

• ✓ half-and-half
• egg
• sugar
• heavy cream
• cinnamon
• vanilla extract

Instructions

1. 1 Whisk eggs together in a bowl.
2. 2 Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
3. 3 Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm or desired consistency, about 2 to 4 hours.

By Elizabeth

Ingredients

• ✓ half-and-half
• sugar
• lime juice
• egg
• egg yolk
• lemon zest

Instructions

1. 1 Whisk sugar, lime juice, eggs, egg yolks, and lemon zest together in a medium saucepan over medium heat until well blended; continually stir with a wooden spoon until thickened enough to coat the back of the spoon, 7 to 8 minutes.
2. 2 Off heat, stir in half-and-half until smooth. Strain through a fine-mesh sieve set over a clean bowl. Cover the bowl; chill in the refrigerator until cool, stirring occasionally, about 1 hour.
3. 3 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Freeze 2 hours to overnight.

By AJ

Ingredients

• ✓ half-and-half
• dark sweet cherry
• vanilla greek yogurt
• evaporated milk
• milk
• white sugar
• creme de cassis liqueur

Instructions

1. 1 Pulse cherries in a food processor until coarse. Transfer to a large bowl. Add yogurt, evaporated milk, half-and-half, milk, sugar, and crème de cassis liqueur; mix well.
2. 2 Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting. Alternatively, pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.
3. 3 Transfer mixture to a freezer-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Store with plastic wrap directly on the surface in a covered container.

By Vicki Plumeri

Ingredients

• ✓ half-and-half
• tart shell
• brown sugar
• butter
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
2. 2 Whisk brown sugar, melted butter, and vanilla together in a bowl. Whisk in egg until smooth, then stir in half-and-half. Spoon mixture into tart shells, filling each 2/3 full.
3. 3 Bake in the preheated oven until filling is bubbly and pastry is golden, about 15 minutes.

By Sandra

Ingredients

• ✓ half-and-half
• peach
• white sugar
• sweetened condensed milk
• evaporated milk
• vanilla extract
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Working in batches, purée peaches with half-and-half and sugar in a blender or food processor.
3. 3 Mix peach mixture, sweetened condensed milk, evaporated milk, and vanilla in a gallon ice cream freezer container. Pour enough whole milk into the container to reach the fill line, about 2 cups. Pour mixture into an ice cream maker.
4. 4 Freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Allrecipes Member

Ingredients

• ✓ half-and-half
• heavy cream
• black walnut
• white sugar
• vanilla extract
• cinnamon
• salt

Instructions

1. 1 Stir heavy cream, half-and-half, walnuts, sugar, vanilla, cinnamon, and salt together in a large bowl; cover the bowl with plastic wrap and refrigerate for 30 minutes.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By CookinginFL

Ingredients

• ✓ half-and-half
• eggnog
• rice
• vanilla extract
• nutmeg
• salt
• egg

Instructions

1. 1 Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
2. 2 Whisk half-and-half and egg together in a heatproof bowl; whisk in some of the hot eggnog mixture, whisking quickly to avoid scrambling the egg. Pour the mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.

By WM in Vegas

Ingredients

• ✓ half-and-half
• raspberry
• white sugar
• egg
• heavy cream
• corn syrup
• lemon juice

Instructions

1. 1 Purée raspberries in a blender or the bowl of a food processor; pour mixture through a strainer to remove seeds.
2. 2 Beat sugar and eggs together in a bowl until smooth; stir in raspberry purée, half-and-half, heavy cream, corn syrup, and lemon juice.
3. 3 Pour raspberry-cream mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 3 hours.

By jowolf2

Ingredients

• ✓ half-and-half
• sugar
• egg
• peach
• heavy cream
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sugar and eggs together in a large bowl until smooth.
3. 3 Puree peaches in a blender or food processor; stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla, and salt until combined.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm or desired consistency, about 2 to 4 hours. Enjoy!

By BIGGUNNER

Ingredients

• ✓ half-and-half
• butter
• pecan
• egg
• brown sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.
3. 3 Whisk eggs in a large bowl; set aside.
4. 4 Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line. Remove from heat and stir in cream, pecans, and vanilla; allow mixture to cool slightly.
5. 5 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes. Serve or transfer to an airtight container and freeze until desired consistency.
6. 6 Serve and enjoy!

By SUSAN LONG

Ingredients

• ✓ half-and-half
• apple
• butter
• apple cider
• apple pie spice
• ground cinnamon
• sweetened condensed milk
• caramel flavored topping

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add apples; cook, stirring occasionally, until tender, about 10 minutes. Stir in apple cider and apple pie spice; cover and simmer, 5 minutes.
2. 2 Whisk sweetened condensed milk and cream together in a medium bowl until well blended; stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the bowl with sweet condensed mixture inside the ice water bowl; stir mixture until very cold, 5 to 10 minutes.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Pack ice cream into an 8- or 9-inch square pan; cover and freeze until firm, about 3 hours.
4. 4 Scoop ice cream and mound in the pan; drizzle caramel topping over ice cream, allowing caramel to seep into ice cream. Repack ice cream into the pan. Cover and freeze until ready to serve.

By Eagle brand

Ingredients

• ✓ half-and-half
• pastry
• mixed berry
• white sugar
• cornstarch
• liqueur
• lemon juice
• egg yolk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
2. 2 Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of runny jam or sundae fruit topping.
3. 3 Pour mixture into pie crust. Moisten the edge of crust with cold water, top with second crust, and seal by pinching. Poke at least 3 holes in top crust.
4. 4 Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
5. 5 Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

By amberlynn

Ingredients

• ✓ half-and-half
• brown sugar
• white sugar
• salt
• egg
• heavy cream
• vanilla extract
• banana
• vanilla wafer

Instructions

1. 1 Gather all ingredients.
2. 2 Combine half-and-half, both sugars, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes.
3. 3 Remove from the heat and transfer 1/2 of the hot mixture to a large bowl. Add eggs to the bowl and whisk until well combined.
4. 4 Pour mixture back into the saucepan. Stir in cream.
5. 5 Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in vanilla.
6. 6 Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature.
7. 7 Stir mashed bananas into cooled cream mixture, then pour into an ice maker and freeze according to manufacturer's instructions.
8. 8 Fold crushed wafers into ice cream during the last 5 to 10 minutes of freezing.

By FLAME673

Ingredients

• ✓ half-and-half
• bread
• raisin
• cinnamon
• sugar
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon.
3. 3 Blend half-and-half, sugar, eggs, vanilla, and salt in a blender until smooth. Pour egg mixture over bread in the baking dish. Place the baking dish into a large roasting pan; fill the pan with boiling water halfway up the sides of the baking dish.
4. 4 Bake in the preheated oven until set, about 1 1/2 hours. Serve warm or cold.

By SweetPea

Ingredients

• ✓ half-and-half
• egg
• sugar
• milk
• peanut butter
• sweetened condensed milk
• vanilla extract
• peanut butter cup

Instructions

1. 1 Beat together eggs and sugar in a large bowl with an electric mixer until thick, about 3 minutes. Set aside.
2. 2 Pour milk into a small saucepan and bring to a simmer over low heat. Gradually drizzle hot milk into egg mixture while whisking vigorously, then return whole mixture to the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
3. 3 Remove from heat and whisk in peanut butter until smooth. Allow to cool slightly, then whisk in sweetened condensed milk, half-and-half, and vanilla until well combined. Cover and refrigerate until chilled.
4. 4 Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft. Transfer to a container and freeze until solid.

By LoveTo Bake

Ingredients

• ✓ half-and-half
• pie shell
• sugar
• egg
• all-purpose flour
• heavy cream
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sugar, egg, half-and-half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
3. 3 Bake in preheated oven for 60 to 70 minutes, until set in center.

By Sue

Ingredients

• ✓ half-and-half
• pie crust
• cornstarch
• white sugar
• butter
• vanilla extract
• butter
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
3. 3 Preheat oven broiler to high. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon.
4. 4 Put under broiler until butter bubbles - watch it carefully as it doesn't take long.
5. 5 Refrigerate pie for at least 1 hour before serving.

By C Banes

Ingredients

• ✓ half-and-half
• egg
• sugar
• heavy cream
• raisin
• cinnamon
• vanilla extract
• white bread
• butter
• confectioners sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
3. 3 Arrange bread pieces in the prepared pan; pour egg mixture over bread. Soak 10 to 15 minutes.
4. 4 Place the baking pan into a larger pan. Fill the larger pan with boiling water halfway up the sides of the smaller pan.
5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 60 to 75 minutes.
6. 6 Meanwhile, melt butter in a small skillet over low heat; transfer to a small bowl. Add confectioners' sugar; mix well.
7. 7 Poke holes on the surface of bread pudding with a butter knife; pour butter sauce over top.

By Justin Shepheard

Ingredients

• ✓ half-and-half
• coconut
• white sugar
• all-purpose flour
• egg
• salt
• vanilla extract
• pie shell
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
3. 3 Bake coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
4. 4 Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
5. 5 Remove the pan from heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
6. 6 Pour custard into pie shell and chill until firm, about 4 hours.
7. 7 Top with whipped topping and reserved toasted coconut.
8. 8 Enjoy!

By Carol H.