Homemade Vanilla Ice Cream

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5 from 1 vote
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Homemade Vanilla Ice Cream is one of those recipes that makes memories as well as a great dish! Made of six simple ingredients, this homemade vanilla ice cream recipe is as easy as delicious!

Homemade Vanilla Ice Cream Recipe from addapinch.com

Homemade vanilla ice cream is pretty hard to beat. At least in Little Buddy’s book. It’s his favorite. No elaborate Coffee Almond Fudge or even that Brownie, Butterfinger Chunk for him.

It’s so easy to make. Six essential ingredients for the ice cream itself, along with ice and ice cream salt if you are using a traditional ice cream churn.

This recipe makes the old fashioned ice cream like that we’d make when I was growing up. You know the kind where everyone would gather around outside while the ice cream churn was being setup. Grandmother would bring out the container she’d filled with all of the ingredients and then Granddaddy would slide it into place in the ice cream churn, fill it halfway with ice, a layer of rock salt, more ice, more rock salt, a little more ice and then cover it with a towel while it churned away. He always said the towel helped to keep the churn cool. I’m not so sure, but I can tell you I wasn’t one to question the ice cream making process. Especially because I knew how delicious it would be when it was ready.

This recipe calls for using two eggs in the ice cream base. Even though Grandmother would simply use eggs from her own chickens or fresh from the grocery store, I would recommend making sure to use pasteurized eggs in the shell. This is especially important if you are serving to infants, older people or those with a compromised immune system, or to large groups. You can find pasteurized eggs in the shell in the dairy section of most grocery stores or ask your grocery store to assist you in finding them. If you enjoy the creaminess that comes from homemade ice cream with eggs, but would like to use the eggs that you have on hand, I highly recommend this Old Fashioned Homemade Ice Cream Recipe where there is a cooked custard base where the egg base is cooked to a temperature of 165º F.

Homemade Vanilla Ice Cream Recipe from addapinch.com

Okay, so here’s my Grandparent’s recipe for their traditional homemade vanilla ice cream. It’s a keeper!

Homemade Vanilla Ice Cream

5 from 1 vote
Homemade Vanilla Ice Cream is one of those recipes that makes memories as well as a great dish! Made of six simple ingredients, this homemade vanilla ice cream recipe is as easy as delicious!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16

Ingredients 

Instructions 

  • Combine all ingredients and pour into container of ice cream maker.
  • Make according to ice cream maker directions.
  • Remove from churn and serve immediately or freeze until ready to serve.

Notes

Makes 2 quarts.
This recipe calls for using two eggs in the ice cream base. Even though Grandmother would simply use eggs from her own chickens or fresh from the grocery store, I would recommend making sure to use pasteurized eggs in the shell. This is especially important if you are serving to infants, older people or those with a compromised immune system, or to large groups. You can find pasteurized eggs in the shell in the dairy section of most grocery stores or ask your grocery store to assist you in finding them.
If you enjoy the creaminess that comes from homemade ice cream with eggs, but would like to use the eggs that you have on hand, I highly recommend this Old Fashioned Homemade Ice Cream Recipe where there is a cooked custard base where the egg base is cooked to a temperature of 165º F. 

Nutrition

Serving: 0.5cup | Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 42mg | Potassium: 48mg | Sugar: 6g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

If you need an easy homemade vanilla ice cream recipe without eggs or without an ice cream churn, you will love my No Churn Vanilla Ice Cream recipe. 

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




24 Comments

  1. Patty says:

    If I can’t find the paturized egg in the shell can I use the pasteurized eggs in the carton if so how much would equal up to two eggs

    1. Robyn Stone says:

      One large egg is equal to 4 tablespoons of liquid egg product, Patty. Hope you enjoy the ice cream.

  2. Jenifer Johnson says:

    Do you add more milk to fill the can? 2 cups of half and half hardly fills a forth of the can?

    1. Robyn Stone says:

      No, Jenifer, you don’t add any other milk besides the sweetened condensed milk and the half-and-half that are in the recipe. You don’t fill the ice cream container to the top. You have to allow room for the ice cream to add volume as it freezes. I hope you enjoy!

  3. Parrish in Alabama says:

    Can you double or even triple this recipe for a crowd? Thanks Robyn

    1. Robyn Stone says:

      You can, Parrish.

  4. Victoria@gmail.com says:

    This ice cream recipe is marvelous.
    I loved it.

  5. Christine says:

    We really liked this recipe, thank you for sharing, I didn’t use the added sugar though… creamy and rich consistency, husband approved:))

  6. Ashley McCarson says:

    Can you use whole milk instead of half an half

    1. Robyn Stone says:

      Hi Ashley,
      You can but since the fat content is a bit higher in half and half than it is in whole milk, you may notice that your homemade vanilla ice cream may not be as creamy.