Pistachio Pudding Ice Cream Aunt Kim's recipe

2 - 3.4 ounce Pistachio Instant Pudding Mix (You can really use any pudding mix)
1 cup sugar
5 cups half and half
2 teaspoons vanilla

Combine pudding mix, half and half, sugar, and vanilla.  Whip with a wire whisk untill it starts to thicken.

Put in ice cream maker and freeze  following the directions for your ice cream maker.
Put in the freezer until  it is harder and ready to serve.   Makes two quarts.

It was really easy to make and it was rich and creamy.  We also made a batch with crushed pineapple
(1 cup) , half the sugar and fat free half and half. It wasn't as creamy but it was excellent.

Mango-Pineapple Sorbet Our Best Bites

3 cups diced mangos about 3 medium mangos
1/4 cup sugar
1/4 cup fresh lime juice (we used lemon juice)
1 (8-ounce) can crushed pineapple including juice
1. In a food processor or good blender puree the mangos. Add the sugar and lemon juice and process to combine. Transfer to a large bowl and stir in the pineapple with the juice.

2. Pour the mixture into an ice cream maker and freeze acording to the manufacturer's instructions for about 30 minutes or until the sorbet is frozen but still soft. Transfer to an airtight container and freeze until ready to serve.

3. To serve the following day set out on counter for about 15 minutes to soften.