Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix the egg, evaporated milk and pudding in a large mixing bowl. pour into a 6 quart ice cream freezer canister. add vanilla and whipping cream. stir with paddle and center paddle in can. add milk just till fill line. cover. pack ice cream freezer bucket with ice and sprinkle rock salt on top. follow manufacturers directions that came with ice cream freezer. when ice cream is done, remove paddle and replace the cover. discard the ice. place canister back in the bucket, repack ice and salt, cover with a towel and let ice cream harden about 1 hour before serving.

Target recipe: whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream, milk, and vanilla and whisk to blend. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. makes 1 quart **variation: add 1 cup coarsely chopped reese's peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.