Vanilla Ice Cream VI

Vanilla Ice Cream VI

34

"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
Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

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:
  • 34 mg
  • 11%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

34
  1. 39 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 home...

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

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...