Homemade Ice Cream Recipe

4.5 5 4
Homemade Ice Cream Recipe
Homemade Ice Cream Recipe photo by Taste of Home
Publisher Photo

Homemade Ice Cream Recipe

Read Reviews
4.5 5 4
Publisher Photo
Take it from us dairy farmers, this old-fashion ice cream is marvelous! It's made from a treasured recipe passed down in the Troyer family and was a big hit at our "black-and-white" birthday party. —Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling Process: 20 min./batch + freezing
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 8 cups milk, divided
  • 6 eggs, separated
  • 3 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream
  • Maraschino cherries, optional

Directions

In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from the heat and set aside. In a mixing bowl, beat egg yolks; add remaining milk and mix well. Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean mixing bowl; set aside. Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions. Garnish with cherries if desired. Yield: 3-1/2 quarts.
Originally published as Homemade Ice Cream in Taste of Home June/July 1997, p37

Nutritional Facts

1/2 cup: 204 calories, 10g fat (6g saturated fat), 78mg cholesterol, 75mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 4g protein.

  • 8 cups milk, divided
  • 6 eggs, separated
  • 3 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream
  • Maraschino cherries, optional
  1. In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from the heat and set aside. In a mixing bowl, beat egg yolks; add remaining milk and mix well. Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean mixing bowl; set aside. Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions. Garnish with cherries if desired. Yield: 3-1/2 quarts.
Originally published as Homemade Ice Cream in Taste of Home June/July 1997, p37

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Reviews forHomemade Ice Cream

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Runinhard User ID: 7233742 49062
Reviewed Apr. 20, 2013

"I have been trying different ice cream recipe to make with raw fresh milk. This one is without a doubt the best I've tried. The consistency is like good boughten ice cream, but the flavour is out of this world! Try it with 2 cups of strawberry purée !"

MY REVIEW
um-num-num User ID: 7064903 19120
Reviewed Jan. 13, 2013

"ummmm, no"

MY REVIEW
mamawmargaret User ID: 6102234 15344
Reviewed Jul. 7, 2012

"Verty good ice cream. I have always made the quick ice that don't have to be cooked, but I think this is worth the extra time and effort."

MY REVIEW
Culinary Queen User ID: 4260090 15335
Reviewed Aug. 12, 2011

"Thank you for sharing your family recipe for this homemade ice cream. It is the best homemade vanilla ice cream that we have ever made. This recipe is one that I will hand down to my family."

MY REVIEW
vicry219 User ID: 2026960 22428
Reviewed Jun. 25, 2010

"This is the best homemade ice cream I have ever had. We made it for my sons birthday party. We will be making this one again."

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