Vanilla Ice Cream II Recipe -
Vanilla Ice Cream II Recipe
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Vanilla Ice Cream II

Recipe by  

"A no-cook recipe with eggs, evaporated milk, and condensed milk. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model."

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
  • PREP

    15 mins

    1 hr 15 mins


  1. Combine eggs, evaporated milk, condensed milk, sugar, and vanilla and mix well.
  2. Pour mixture into an ice cream maker. Add milk, if necessary, for mixture to reach the fill line. Freeze according to manufacturer's directions.
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  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. You can also look for pasteurized in-the-shell eggs, available at some supermarkets.

Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2005

Wow! BEST Vanilla Ice Cream I've EVER had! But then instead of using vanilla extract, I used THREE vanilla beans! My husband does NOT like vanilla Ice Cream but he RAVED over this one and wanted more!

Most Helpful Critical Review
Jul 31, 2008

Not very good


17 Ratings

Apr 14, 2009

I cut this recipe in half using 3 eggs, 3 cans evaporated whole milk, 1 whole can whole milk sweetened condensed milk, 1 cup sugar, 1 T. vanilla for more vanilla flavor, and 1/2 whole milk. It was amazingly creamy and had the best consistency frozen. Not too hard. My husband said it was the best of the 3 recipes I tried. A definite keeper!

Dec 08, 2003

Absolutely delicious..Great for allergy sufferer Thanks

Jul 18, 2007

I made this in my kitchenaid ice cream maker attachment. I'm not sure if it was the recipe or if it's just me, but in order for this to actually become ice cream, I had to make sure the mixture was almost frozen before I even put it in the ice cream maker (which had been sitting in my freezer for at least 24 hours before I used it). After churning for about 20 minutes, it started to look like ice cream. Then about 5 minutes later, it was back to looking like melty soft serve. So, after lots of re-freezing and re-churning, I finally had my ice cream. It was okay, kind of rich, but I will try and add more vanilla next time since the freezing process really takes that away... Also, this recipe freezes well. It doesn't turn into a brick, either. It just likes to stay kind of soft.

Oct 01, 2007

Very good and easy too! I used egg substitute instead, as I have two small children, and it turned out great!

Jun 25, 2007

My third grade class cooks each month. This recipe is easy to make with kids. It's so sweet that it didn't even need all of the toppings we had.

Aug 30, 2013

Very yummy! I did put all ingred in a large pot and used a hand blendr to mix smooth then cooked to a boil before chilling for 24 hours before making ice cream. Made 1/2 recipe and it was still more than my kitchen aid could make so added a little cocoa to the 2nd batch!!!! Yummy!!! Tasted like Wendy frosty and this ice cream doesn't freeze so hard you can't serve! This is r new favorite of the whole house. A scoop of vanilla and chocolate please. :)


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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 110 mg
  • 4%

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

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