Vanilla Ice Cream I

Vanilla Ice Cream I


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


1 d 2 h 5 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  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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  1. 51 Ratings


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...

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...

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

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. Als...

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 ver...

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 se...

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

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 ...

I compromised and beat my heavy cream a little, but not enough to form peaks. Nice and creamy...a bit like McDonalds soft serve. Only made 1/2 a can in my freezer so I had to ration for the fr...