Maury, Umpa's custard ice cream recipe makes a wonderful pudding prior to freezing in the ice cream freezer. I would sub the ice cream mix for the instant pudding. Here's the vanilla recipe, Umpa can chime in with the chocolate.
Vanilla Bean Ice Cream (3 net carbs for entire recipe!)
Ingredients
2 cups heavy cream
1 cup unsweetened vanilla almond milk
24 drops FAT TO SKINNY Zero Sweetener
1/8th teaspoon salt
3 vanilla beans, split lengthwise
2 large eggs
Directions
1. Combine heavy cream, unsweetened vanilla almond milk, sweetener, and salt in a heavy saucepan.
2. Scrape seeds from vanilla beans with tip of a knife into cream mixture then drop in the pods.
3. Heat cream mixture just to a boil and remove from heat.
4. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking quickly so you don’t curdle your eggs.
5. Pour mixture back into saucepan and cook over low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer.
6. Pour custard through a strainer into a metal bowl and let cool on counter before placing into fridge.
7. Cover and chill in fridge for at least 5 hours.
8. Take out of fridge stir well and pour in Ice cream maker.
9. Process per your ice cream machine directions to desired thickness.
10. If your ice cream is thick enough you can serve it now, if not place in the freezer in a freezer proof container.
TIP- Vanilla beans can be replaced with 1 ½ tablespoons vanilla extract added at the same time the beans would have been added. If you freeze your ice cream to a hard freeze in your freezer be sure to let ice cream soften a bit on counter before serving to enjoy a creamy consistency.
