homemade vanilla ice cream in a green pioneer woman bowl
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Old-Fashioned Homemade Vanilla Ice Cream

This 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.

Course Dessert
Cuisine Dessert
Keyword homemade vanilla ice cream, ice cream maker ice cream recipes, vanilla ice cream recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 30 servings
Calories 136 kcal
Author Mel Lockcuff

Ingredients

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.

Recipe Notes

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

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

Nutrition Facts
Old-Fashioned Homemade Vanilla Ice Cream
Amount Per Serving
Calories 136 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 16mg 5%
Sodium 139mg 6%
Potassium 182mg 5%
Total Carbohydrates 20g 7%
Sugars 20g
Protein 4g 8%
Vitamin A 3.4%
Vitamin C 0.9%
Calcium 15.2%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.