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Vanilla Ice Cream Recipe
Vanilla Ice Cream Recipe photo by Taste of Home

Vanilla Ice Cream Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES: 24 servings

Ingredients

  • 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 vanilla extract

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.

Directions

  1. 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.
  2. 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.
  3. 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 quarts.
Originally published as Vanilla Ice Cream in Country Extra July 2009, p51

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.

Sweet White Wine

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

Reviews for Vanilla Ice Cream

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 25, 2014

I made this recipe for my husband's 60 birthday. He is a big fan of homemade ice cream. This is by far the best ice cream I have ever made. It was so creamy and reminded me of frozen yogurt. I will always use this recipe from now on. And, it was so easy to make. Thank you Diane Shaw!

MY REVIEW
Reviewed Jul. 19, 2012

This is BY FAR the most excellent homemade recipe I have ever used!! I am very impressed because I have been searching for years for a "creamy" style ice cream! Wonderful!! Thank you!!

MY REVIEW
Reviewed Jul. 7, 2012

GREAT recipe! Easy enough to make. I made the first quart plain, the second quart with mini chocolate chips, and the third with mini reeses peanut butter cups (at the request of my son). I love this because there is no need to worry what the ingredients are compared to what is bought at the store. The add-in ideas are endless!

MY REVIEW
Reviewed Jul. 6, 2012

GREAT recipe! Easy enough to make. I made the first quart plain, the second quart with mini chocolate chips, and the third with mini reeses peanut butter cups (at the request of my son). I love this because there is no need to worry what the ingredients are compared to what is bought at the store. The add-in ideas are endless!

MY REVIEW
Reviewed Jun. 25, 2012

Never used flour in my ice cream mix but this was great. barnett1234, you must not overfill your ice cream freezer, read the directions that come with the unit and follow them as the recipe states. My freezer makes one quart at a time so I would divide the mixture in thirds. Hope this helps.

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