Millers Mills Vanilla Ice Cream Recipe

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Nothing is better on a hot summer day then a scoop of homemade ice cream. This ice cream goes great on pie or cake.—Millers Mills Grange, , Millers Mills, New York
TOTAL TIME: Prep: 20 min. Process: 20 min./batch + freezing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Process: 20 min./batch + freezing
MAKES: 12 servings


  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 4 cups milk, divided
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract

Nutritional Facts

1/2 cup: 139 calories, 4g fat (2g saturated fat), 46mg cholesterol, 75mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 4g protein.


  1. Combine sugar, flour and salt in a medium saucepan. Gradually stir in half of the milk. Cook and stir over medium-high heat until mixture thickens and bubbles. Reduce heat; cook and stir for 1 minute. Remove from the heat. Gradually stir about 1 cup of the milk mixture into eggs. Return all to saucepan. Cook and stir over low heat 1 more minute. Stir in vanilla and remaining milk. Freeze in a 2-qt. ice cream freezer according to manufacturer's directions. Yield: 1-1/2 quarts.
Originally published as Millers Mills Vanilla Ice Cream in Country February/March 1992, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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annaleas User ID: 7467708 73198
Reviewed Nov. 1, 2013

"If you really pay attention to the recipe it will work!"

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