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Vanilla Ice Cream

 Vanilla Ice Cream
My family had a two-hand crank ice-cream machine when I was young. We three kids took turns cranking until the ice cream began to harden, then Dad finished it. We tried many recipes, but Dad always liked this one the most. —Diane Shaw, Gnadenhutten, Ohio
24 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing


  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 6 cups half-and-half cream
  • 4 eggs, lightly beaten
  • 4 cups milk
  • 3 teaspoons McCormick® Pure Vanilla Extract


  • In a large saucepan, combine the sugar, flour and salt. Gradually add
  • cream; stir until smooth. Bring to a boil over medium heat; cook and
  • stir for 2 minutes or until thickened. Remove from the heat; cool
  • slightly.
  • Whisk a small amount of the hot mixture into the eggs. Return all to
  • the pan, whisking constantly. Cook and stir over low heat until
  • mixture reaches at least 160° and coats the back of a metal
  • spoon. Remove from the heat. Cool quickly by placing pan in a bowl
  • of ice water; stir for 2 minutes. Stir in milk and vanilla. Press
  • waxed paper onto surface of custard. Refrigerate for several hours
  • or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. Refrigerate remaining mixture
  • until ready to freeze. When ice cream is frozen, transfer to a
  • freezer container; freeze for 2-4 hours before serving. Yield: 3

2 of 2

Vanilla Ice Cream (continued)

Directions (continued)

  • quarts.
Nutritional Facts: 1/2 cup equals 187 calories, 8 g fat (5 g saturated fat), 69 mg cholesterol, 107 mg sodium, 22 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 reduced-fat milk, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.