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.

homemade vanilla ice cream in a green pioneer woman bowl

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. 

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.

add Mexican vanilla to homemade vanilla ice cream recipe

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. 

best vanilla ice cream recipe ever in a green pioneer woman mixing bowl

WHERE CAN I FIND THE HOMEMADE VANILLA ICE CREAM 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.

VANILLA ICE CREAM INGREDIENTS:

TIPS FOR HOW TO MAKE 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*.

  • Start by creaming (or mixing) the eggs and the sugar together.
  • Then add in the vanilla extract. Did you know you can even make your own vanilla?
  • Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula
Add sweetened condensed milk to vanilla ice cream recipe
  • Then add both cans of evaporated milk. 
adding evaporated milk to vanilla ice cream mixture in Bosch mixer
  • Add in a good-sized dash of salt, which equals out to about a teaspoon.
  • Mix everything together well.
  • Pour the mixture into the metal canister of your ice cream maker. 
  • 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 homemade vanilla ice cream

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

ice cream maker with ice, rock salt, and vanilla ice cream inside

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.

  • Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
  • 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.
  • Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
  • 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

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

churning paddle in canister of homemade 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 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 HOMEMADE VANILLA ICE CREAM

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

homemade vanilla ice cream recipe in green pioneer woman bowl

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

bowl of homemade vanilla ice cream - family favorite vanilla ice cream recipe

SHOP KITCHEN TOOLS FOR THIS RECIPE:

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.

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!

Old Fashioned Ice Cream Recipe

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Yield: 20 servings

Old Fashioned Homemade Vanilla Ice Cream Recipe

Old Fashioned Homemade Vanilla Ice Cream Recipe

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

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.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 253 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 83mg Sodium: 17212mg Carbohydrates: 35g Fiber: 0g Sugar: 35g Protein: 9g

39 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.

  2. 1 star
    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.

  3. 5 stars
    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!

    • 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!

  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.

  5. 2 stars
    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!

  6. 5 stars
    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.

  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!

  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

    • 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!

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