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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
  • Total Time
    Prep: 15 min. + chilling Process: 20 min./batch + freezing
  • Makes
    3 quarts

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

Directions

  • 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.
Nutrition Facts
1/2 cup: 187 calories, 8g fat (5g saturated fat), 69mg cholesterol, 107mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 reduced-fat milk, 1 fat.

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Reviews

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Average Rating:
  • aicenhour
    Dec 12, 2016

    I made a few batches to fill my 6 quart ice cream maker. I make homemade ice cream every year for birthday parties. This ice cream is delicious and got rave reviews!

  • TerryBelle1
    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!

  • Deester825
    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!!

  • mamamerg
    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!

  • mamamerg
    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!

  • lyonflying
    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.

  • LisaLornie
    Jun 24, 2012

    This is my new standard ice cream recipe. I actually added a packet of Wylers sugar free lemon aid mix to this and it made the best lemon ice cream ive had since I was a kid!

  • barnett1234
    Jun 21, 2012

    I had wanted to use this recipe for a church group, but am reluctant to do so. The third bullet is very confusing and I do not understand it. What are you talking about "the remaining mixture"? Why is all the mixture not poured into the freezer. Please clarify the obscurity of this 3rd paragraph.

  • ivyvine1459
    Jun 17, 2012

    No comment left

  • ckurosky
    Jun 16, 2012

    No comment left