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Vanilla Ice Cream II

Vanilla Ice Cream II

  • Prep

    15 m
  • Ready In

    1 h 15 m
LeAnne

LeAnne

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 {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Country Girl
34

Country Girl

7/29/2005

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!

janet
24

janet

4/14/2009

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!

Rainbow Gypsies
14

Rainbow Gypsies

12/8/2003

Absolutely delicious..Great for allergy sufferer Thanks

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