Old Fashioned Homemade Vanilla Ice Cream Recipe

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Our homemade vanilla ice cream recipe has been a summer staple for as long as I can remember. How to make it the old fashioned way using an ice cream maker.

My family's vanilla ice cream recipe has been a part of every summer for as far back as I can remember. While it's morphed from person to person, it's pretty much the same ice cream I remember enjoying with family on special summer occasions gone by. 

homemade vanilla ice cream in a green pioneer woman bowl

When we recently visited Boquillas, one of the main souvenirs we made a beeline for was a huge bottle of Mexican vanilla.

I used to bake with it as a teenager; it has the best flavor, and guess how much this huge bottle cost when we picked it up in Mexico? A little over $13. If you've noticed how much vanilla costs lately, you know that's a bargain.

So far, we've made a batch of chocolate chip cookies with it, and then we made a big freezer of homemade vanilla ice cream. It has amazing flavor and makes the best vanilla ice cream ever. 

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my mixing tips, important recipe info, and similar recipe ideas – and get straight to the scrumptious old fashioned ice cream recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

homemade ice cream in a green pioneer woman mixing bowl

VANILLA ICE CREAM INGREDIENTS YOU'LL NEED:

KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:

Mixer – A mixer will ensure you mix everything together really well.

Ice Cream Freezer – This is an ice cream maker recipe, so you’ll need a maker/freezer.

Food Storage Containers – We use dishes similar to these to store our ice cream in the freezer, especially when we have a big batch.

Ice Cream Scoop – Can’t have ice cream without a scooper.

HOW TO MAKE HOMEMADE VANILLA ICE CREAM

Use a mixer to mix up homemade vanilla ice cream with eggs; this will ensure that the ingredients are mixed really well, especially the eggs*.

  1. Start by creaming (or mixing) the eggs and the sugar together.
  2. Then add in the vanilla extract. Did you know you can even make your own vanilla?
adding Mexican vanilla to mixer for homemade ice cream recipe
  1. Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula
adding sweetened condensed milk to mixer to make homemade ice cream with sweetened condensed milk
  1. Then add both cans of evaporated milk. 
adding evaporated milk to mixture in Bosch mixer to make homemade ice cream with evaporated milk and eggs
  1. Add in a good-sized dash of salt, which equals out to about a teaspoon.
  2. Mix everything together well.
  3. Pour the mixture into the metal canister of your ice cream maker. 
  4. Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
filled ice cream maker canister with old fashioned ice cream mixture

Make sure your ice cream freezer, especially the canister, is washed out good. We store ours in the garage, so we always have to wash it before we use it.

HOW TO FREEZE HOMEMADE ICE CREAM WITH AN OLD FASHIONED ICE CREAM MAKER

Freezing the mixture to make homemade vanilla ice cream is fairly easy, especially once you get it going. You will need to stay with it so you can monitor if it needs more ice, rock salt, or needs unplugged when done. 

While I always advise you to follow manufacturer instructions for your specific ice cream maker, here are a few tips.

  1. Put the lid on, place the metal canister down into the bucket of your ice cream maker, set the motor in place, and plug it in to turn it on and get the motor running, which will start to turn the canister.
  2. Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
  3. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
ice cream maker with ice and rock salt, freezing ice cream
  1. Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
creamy vanilla ice cream in metal canister of ice cream maker set in ice

Carefully remove the churning paddle, and let your kids battle it out over who gets it. Oh, the memories! 

churning paddle in canister of old fashioned vanilla ice cream

Serve the ice cream immediately.

scooping vanilla ice cream out of an ice cream maker

If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold. 

green bowl full of homemade vanilla ice cream

Homemade vanilla ice cream pairs really well with peach cobbler, blueberry cobbler, and apple crumb pie

FAVORITE MIX-INS FOR ICE CREAM

There are so many things you can mix into your ice cream to make it even more fun, especially with kids.

  • Fruit or Fruit Jam – We especially love mixing strawberry jam or blackberry jam into our ice cream.
  • Chocolate Syrup, Butterscotch Topping, Caramel Topping, etc. – With whipped cream and a cherry on top.
  • Oreo Cookies – I especially love crushing up Oreo Minis.
  • Chocolate candies – Like M&M's, Snickers, Reese's Peanut Butter Cups, and more.
  • Brownies or Cookies
old fashioned ice cream in green pioneer woman bowl with spoon

HOW TO STORE LEFTOVER VANILLA ICE CREAM

We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They're big enough to hold 2-3+ servings of ice cream.

Then we just stick it down in the freezer. If you have an upright, I'd place it on the shelves, rather than the door, so it doesn't melt or have a higher risk of freezer burn.

Homemade ice cream usually keeps for up to about a month in the freezer.

LOOKING FOR MORE HOMEMADE ICE CREAM RECIPES FOR ICE CREAM MAKERS?

And if you want a no-churn recipe, my friend Kelly from Eat Picks makes a delicious no-churn cherry chocolate chunk ice cream.

green bowl of homemade vanilla ice cream with spoon

GET THE PRINTABLE OLD-FASHIONED ICE CREAM RECIPE

If you love this homemade vanilla ice cream recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

double image with top image of homemade ice cream in metal canister with churn paddle; middle text of homemade ice vanilla ice cream from adventuresofmel.com; and bottom image scooping ice cream out of ice cream maker

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Yield: 20 servings

Old Fashioned Homemade Vanilla Ice Cream Recipe

homemade vanilla ice cream in a green pioneer woman bowl

Our homemade vanilla ice cream recipe has been a summer staple for as long as I can remember. How to make it the old fashioned way using an ice cream maker.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Ice Cream:

  • 6 large eggs*
  • 1 1/4 cups pure cane sugar
  • 4 teaspoons vanilla extract
  • 14 ounces sweetened condensed milk
  • 24 ounces evaporated milk
  • 1 teaspoon salt
  • 6 cups whole milk*

Freezing Supplies:

Instructions

  1. Start by creaming (or mixing) the eggs and the sugar together using a mixer.
  2. Then add in the vanilla extract.
  3. Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
  4. Add both cans of evaporated milk.
  5. Add in a good-sized dash of salt, which equals out to about a teaspoon.
  6. Mix everything together well.
  7. Make sure your ice cream freezer, especially the canister, is washed out and ready. 
  8. Pour the mixture into the metal canister of your ice cream maker.
  9. Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
  10. Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
  11. Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
  12. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
  13. Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.
  14. Unplug it immediately. This should signal that the ice cream is completely frozen.
  15. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
  16. Carefully remove the churning paddle.
  17. Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.

Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

*You can use Half & Half in place of the whole milk if you want an even creamier texture to your ice cream.

FAVORITE MIX-INS FOR ICE CREAM

There are so many things you can mix into your ice cream to make it even more fun, especially with kids.

  • Fruit or Fruit Jam – We especially love mixing strawberry jam or blackberry jam into our ice cream.
  • Chocolate Syrup, Butterscotch Topping, Caramel Topping, etc. – With whipped cream and a cherry on top.
  • Oreo Cookies – I especially love crushing up Oreo Minis.
  • Chocolate candies – Like M&M's, Snickers, Reese's Peanut Butter Cups, and more.
  • Brownies or Cookies

HOW TO STORE LEFTOVER VANILLA ICE CREAM

We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They're big enough to hold 2-3+ servings of ice cream.

Then we just stick it down in the freezer. If you have an upright, I'd place it on the shelves, rather than the door, so it doesn't melt or have a higher risk of freezer burn.

Homemade ice cream usually keeps for up to about a month in the freezer.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 253Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 83mgSodium: 17212mgCarbohydrates: 35gFiber: 0gSugar: 35gProtein: 9g

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59 thoughts on “Old Fashioned Homemade Vanilla Ice Cream Recipe”

  1. Is this for a 2 qt. or 4 qt. freezer? I see the yield is 30 servings but serving size is not noted. Will you provide that info. so this turns
    out well? I just got a new 4qt. freezer and want to make this recipe. Its like the one I grew up with.

    Reply
  2. I used this recipe with my electric Rival ice cream maker, and it never did freeze. Supposed to take up to 40 minutes, and I am 2 hrs in. So disappointing.

    Reply
  3. Thank you for all the detailed instructions as it helped every step of the way. I was worried about the raw egg thing, but everyone agreed that we don’t care because even if we get sick, it was well worth it! Lol! Everyone loved it so much! I have a very old electric ice cream maker, (probably at least 30 years old) and it worked perfectly thanks to your step by step instructions. Rock salt is definitely the key!

    Reply
    • Marsha, thank you! I’m so glad everyone enjoyed it. I’m getting ready to make a batch of peach ice cream this weekend; my boys are excited. We have an old ice cream maker too, and it works like a charm. Yes, rock salt is the key!

      Reply
  4. This was AMAZING. I have made ice cream before but had lost my recipe while moving, this was better than my previous recipe. I only used 1 can of evaporated milk and I did bring the eggs (mixed with some of the milk) to 160 degrees, just how I have always done it. Thank you so much for sharing. This is now my go to recipe for ice cream.

    Reply
  5. I am an hour into the freezing process…not even close to freezing yet. Other recipes I have made generally take 45 minutes to an hour. Hope I haven’t wasted a lot of ingredients, as another reviewer did! I am using Morton Ice Cream Rock Salt, which I use for other ice cream recipes as well. I will update my review if it turns out!

    Reply
  6. This is cream recipe is AMAZING!!! It’s the only one we’ll use from now on. It is be at fresh. Once it is in the freezer it hardens and just doesn’t taste the same. It only took a little more than 45 minutes for this to finish, we expected hours.

    Reply
  7. I will be trying this. I hope that this is a helpful hint: I use pasteurized eggs (one brand is Egg Beaters) in my homemade ice cream. It works great… and no risk of salmonella!

    Reply
  8. Why would anyone want to put raw EGGS in icecream,that is so groose don’t you have a good one that you cook the eggs in.i don’t want raw EGGS In ANYTHING THE REST SOUND SO GOOD ,I LOVE HOMEMADE Ice cream. Thank you. Susie ambrose

    Reply
    • Hi Juanita, you can do one of two things… 1. Use pasteurized eggs. OR 2. Another reader shared, “I did bring the eggs (mixed with some of the milk) to 160 degrees, just how I have always done it.” I hope this helps!

      Reply
  9. I made this tonight and it was DELICIOUS! I was nervous, as this was the first time I have ever tried homemade ice cream, but it is absolutely delicious! I will be making it all year long! Thanks for sharing!!!

    Reply
  10. Hello, Sounds great and I am going to try this soon. My ice cream maker is 6 qt. What adjustments do I make to your recipe?

    Reply
    • Hey Henry, thank you! If you want to make more ice cream, I’d make a recipe and a half… So instead of doubling the recipe, I’d add an extra half of the ingredient amounts… If that makes sense. That should make 6 quarts.

      Reply
  11. Making this for my daughter party right now and freezing it for the party it tastes really good I just had to let it turn more for it to be thicker and frozen more I kept adding ice and rock salt

    Reply
  12. Does using Egg Beaters or cooking the eggs change the taste or texture of the ice cream?? I want to make this recipe tomorrow, and am undecided what to do about the eggs.

    Reply
    • Melissa, I’m not sure as I haven’t tried it. I would think cooking the eggs may take away some of the richness of the ice cream. But I’d love to know how it turns out if you try it.

      Reply
  13. tip #1 I have always let any ice cream I make ,no matter the method, needs to “cure” in the canister at least 30 minutes, just as you suggested.
    #2 I get my Mexican vanilla from Amazon. Great prices for regular and clear and you’re right there is a world of difference

    Reply

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