Bake Club Ice Cream Pudding

Makes about 3 cups enough for 1-2 pies or one awesome ice box cake

2 cups heavy cream

3.4 oz box (⅔ cup) instant vanilla pudding mix

3/4 cup white chocolate chips 

1 teaspoon clear vanilla extract

pinch salt

Optional:

• splash buttermilk (I love the tang/rounding out of flavor!)
• vanilla paste (if you want those classic specs!)

In a small, heavy bottom pot, heat cream to a scald (avoid boiling over!)

In the pitcher of your blender, measure pudding mix, chocolate chips, vanilla extract and salt, as well as optional items as you like.

Carefully pour hot cream into the blender over the other ingredients. Let sit 30 seconds. Blend on low for 1 minute. Stop to scrape down the sides. Blend on medium high for 2 minutes to aerate and blend to a smooth, creamy, lightened consistency.

Pour into pie shell or bowl (alternating over Bake Club Chocolate Wafers, etc). Refrigerate for 3-4 hours until completely cool and set. Slice or spoon and serve.