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A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."
Nutritional Facts 1 serving (1/2 cup) equals 303 calories, 23 g fat (14 g saturated fat), 123 mg cholesterol, 99 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein.
Originally published as Creamy Vanilla Ice Cream in Quick Cooking July/August 1998, p61
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 01, 2012 by amandacorson
this was absolutely delicious.
Reviewed on Aug. 22, 2011 by waddington6
This is the best Ice Cream recipe ever! I will never use another recipe. My family adds a whole bag of Oreos and OH MY is it amazing!!
Reviewed on Feb. 13, 2011 by karisue10
Delicious! I added 2/3 cup of toffee chips during the last minute of the freezing process and it was out of this world good!
Reviewed on Sep. 23, 2010 by dylan's mama
I love this easy recipe. I added some instant coffee crystals, almond flavoring and substituted stevia for most of the sugar--it turned out delicious! I think it would be even better with some fudge or brownie bits added and toasted almonds. But, those additions would not be anything without the fantastic base recipe of vanilla ice cream. Thank you, Mary!
Reviewed on Jun. 28, 2010 by dhyde
Delicious: smooth, creamy and very tasty...
Reviewed on Feb. 25, 2010 by Cassiegirl21
I made this today and LOVED LOVED LOVED it. I will not search for another recipe again! I did not add sugar, instead after cooling the cream, half and half, salt and sugar, I added the vanilla and 1.5 TBSP NuNaturals Stevia powder. It was wonderful!!! this is the best home made ice cream I've ever had. Can't say enough how much I love it.
Reviewed on Jul. 14, 2009 by tchrnow
I make this ice cream every 4th of July and it has never failed me. It is delicious!!! Better than Breyers or Edi's. To lighten it slightly without giving up creaminess, I don't use the whipping cream; I use all half and half.
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