Vanilla Ice Cream VI

Vanilla Ice Cream VI

34
Melissa 0

"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."

Ingredients 50 m {{adjustedServings}} servings 126 cals

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
Tips & Tricks
Ice Cream in a Bag

Yes, you and your kids can make ice cream in a bag. Shake, scoop, and eat!

Paleo Tropical Ice Cream

A fruity, dairy-free frozen treat with coconut milk instead of cream.

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 34

  1. 39 Ratings

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LACMOORE
7/21/2008

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.

MCINIS
10/8/2003

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

ARIEL82
3/13/2005

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!