Pistachio Cream
By: Helen Pitlick
Published: Monday, December 14, 2009 - 2:26am

Ingredients




12 ounces evaporated skim milk
13 ounces sugar-free instant pistachio pudding mix

Preparation

1 Chill evaporated milk thoroughly. Pour into 1 qt. measuring cup. Add enough cold water to make 3 c. liquid. Next, add pudding mix. With a wire whisk, beat until well blended. Pour into ice-cream maker. Freeze as directed by manufacturer. Serve immediately or pack in freezer container for later use.