Go Back
+ servings
old fashioned homemade vanilla ice cream in a green pioneer woman bowl

Old Fashioned Homemade Vanilla Ice Cream

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.
4.50 from 212 votes
Print Pin
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 quarts
Calories: 253kcal
Author: Mel Lockcuff

Ingredients

Ice Cream:

Freezing Supplies:

Instructions

  • Start by creaming (or mixing) the eggs and the sugar together using a mixer.
  • Then add in the vanilla extract.
  • Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
  • Add both cans of evaporated milk.
  • Add in a good-sized dash of salt, which equals out to about a teaspoon, and 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.
  • 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.
  • Carefully remove the churning paddle.
  • 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.

Video

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. Some people prefer to temper and heat the eggs up to at least 160ºF in order to prevent any possible food poisoning. This is a great guide on how and why to temper eggs for custard-based ice creams. You can temper the eggs with the condensed milk, evaporated milk, and whole milk in this recipe, following the instructions at the link above. Then just whisk everything else in as I explain in the recipe card instructions above. 
*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

Serving: 1g | Calories: 253kcal | Carbohydrates: 35g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 17212mg | Sugar: 35g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!