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READY IN 50 mins

Vanilla Ice Cream VI

Read Reviews (30)

"A no-cook vanilla ice cream! This recipe contains raw eggs. It 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." — Melissa

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Vanilla Ice Cream V

How to Make Ice Cream

Easy Homemade Ice Cream

All about Eggs

Sugar and Sweeteners

Types of Salt

Vanilla Extract vs Vanilla Bean

Original recipe makes 1 gallon Change Servings

4 eggs
2 1/2 cups white sugar
1/2 teaspoon salt
6 cups milk

3 cups evaporated milk
2 tablespoons vanilla extract
1 cup water

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Directions

Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions.

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PREP 5 mins
READY IN 50 mins

Footnotes

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.

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Reviews More Reviews

Most Helpful Positive Review

Jul 21, 2008

I have to give this one 5 stars because it was probably the easiest ice cream I have ever made. The flavor was very vanilla-ish and the texture was just like I remember from my grandparents homemade ice cream. I did sustitute fat free half and half for the water but other than that followed the recipe exactly. Thank you so much for sharing this, I know I will make it again.

—LACMOORE

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Most Helpful Critical Review

Jun 10, 2007

Great flavor, but the consistency is way too icy. Will definitely substitute heavy cream or half and half instead of milk next time.

—Erin C.

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34 Ratings

Oct 08, 2003

Yummy!!! The very best no-cook vanilla ice cream we've ever had!! This one is going to the next family reunion!

—MCINIS

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Mar 13, 2005

This recipe was pretty good. I cut it down to 8 servings to make 1 quart, since that's all I can fit in my tiny hand-cranked ice cream maker. I used pasturized egg substitute rather than the raw eggs, which I was a little weary of using. I also cut the fat by using 2% and skim evaporated milk. I admit that the texture was a little on the grainy side because of this, but not too bad. It also froze up in the freezer quite nicely. My boyfriend told me this ice cream was as good as his grandma's, which is quite a complement! This one's a keeper!

—ARIEL82

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Feb 03, 2007

I am a vanilla ice cream lover but my fiancé. So, I made a small amount of this ice cream just for myself. But after he tasted he asked for more and eventually finished everything! Then he said “we do not need to buy ice cream anymore.”

—Lydia

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Oct 08, 2003

Very Good and tasty!!!

—JEFFERY1010

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May 29, 2009

not quite sure what the water was for. We left it out and it was wonderful!!

—Emilyanne78

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Jun 11, 2004

I cut the sugar down on this recipe to 2 cups, and it came out just great. Not so sweet, and I put the full 2 tblsp. of vanilla in, to get that good vanilla flavor. My family loved it recently when we got together for a birthday celebration. I plan on making it again for Father's Day.

—Counseljul

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Nutrition

Calories
126 kcal
6%

Carbohydrates
20.3 g
7%

Cholesterol
37 mg
12%

Fat
3.3 g
5%

Fiber
0 g
0%

Protein
3.9 g
8%

Sodium
89 mg
4%

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

Nutritional Information

Vanilla Ice Cream VI

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 126
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 1.9g 9 %
Cholesterol 37mg 12 %
Sodium 89mg 4 %
Potassium 150mg 4 %
Total Carbohydrates 20.3g 7 %
Dietary Fiber 0g 0 %
Protein 3.9g 8 %
Sugars 20.3g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 15 %
Iron 2 %
Thiamin 3 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 4 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.