Vanilla Ice Cream I Recipe -
Vanilla Ice Cream I Recipe
  • READY IN 1+ days

Vanilla Ice Cream I

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"Traditional frozen custard recipe--sugar, eggs and milk are cooked, then combined with whipped cream, chilled overnight, and frozen in an ice cream maker."

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 day 2 hrs 5 mins


  1. In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes. Remove from heat and let cool.
  2. In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice, and whip until medium-stiff peaks form. Fold whipped cream into cooled custard. Chill in refrigerator 8 hours or overnight.
  3. Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2008

For the creamiest, most luxurious ice cream, cook this custard in the traditional method, bringing as close to 185 degrees as possible, but do not let it come to a boil. Remove from heat, strain, then add vanilla. Cool in ice bath, then chill mixture several hours or overnight before churning. Almost as good, and certainly a lot easier because you don't have to cook it, is simply to beat the eggs till light and fluffy, about 1-2 minutes, add the sugar, beat another minute, then add to cream mixture with vanilla. Whichever way you choose to do it, don't whip the cream. This will cause a lot of "overrun," or air volume, which you don't want. (This is what the inexpensive brands of ice cream do) I wanted a clean vanilla ice cream flavor, so I eliminated the lemon juice and, since I like my "frozen custard" super rich, I used half and half instead of the milk. So long as the step of whipping the cream is skipped, this is excellent ice cream.

Most Helpful Critical Review
Oct 09, 2003

If you like frozen whipped cream - this is the recipe for you!! Just not my idea of ice cream.

Oct 09, 2003

i admit i changed this a bit by not whipping the cream at all and just putting it in and mixing it then putting it in the freezer, but when i did this it was just like Haagen-Daazs in my opinion - dense and rich thanks and i hope i didnt upset the creator by modifying it a bit!

Aug 07, 2007

Wonderful! I used skim milk as that was all I had at home and didn't whip the cream before combing everything. This is a nice, smooth ice cream. Doesn't have a filmy, fatty after effect. Also doesn't get as rock hard as other recipes I've tried. The lemon juice cuts the sweet slightly, making it a perfect homemade ice cream.

Feb 10, 2006

Very rich and creamy texture. I will definitely use this recipie again. I didn't whip the cream before mixing it together with the egg mixture because I wanted a more dense texture. I was very happy with the results. I also did not have enough lemon juice, so I just left that out. Wonderful recipie!!!

Jan 13, 2008

I agree with the user who said this was like frozen whipped cream. The flavor was fine but the texture was all wrong. It was so light and fluffy, not near rich and creamy enough. I noticed several reviewers said they did not whip the mixture at all. Perhaps I will try it again with out whipping.

Aug 25, 2008

Creamy texture, good flavour. Do not beat the cream.

Jun 20, 2006

I really like this recipe-itis a good basic ice cream recipe. I made it a few times and I used egg beaters and fat free half and half instead of heavy cream. I did not whip it either. I tried using Splenda instead of sugar, but it was not as good. It was just good to be able to make a fat free ice cream that was delicious!


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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