This recipe for Old Fashioned Homemade Vanilla Ice Cream has been in my family long before I was born. It’s the one summer staple that everyone loves! And you won’t find heavy cream in our family recipe.
Rating: 4.5 Stars
What others are saying: Karen - "This is the closest recipe I’ve found to when I was a kid at grandma's house..."
Deborah - "Just like what my great grandmother used to make...."
Table of Contents - Click Here
- Joanna's Personal Plate
- What ingredients do you need for Old Fashioned Homemade Vanilla Ice Cream?
- How do you make Ice Cream in an old-fashioned ice cream maker?
- How to temper eggs for homemade ice cream:
- Old Fashioned Homemade Vanilla Ice Cream Faq's and Tips
- Ingredients
- Instructions
- Notes
- Did you make this recipe?
Joanna's Personal Plate
No Cooking: This recipe is super-fast to mix up and get going in the ice cream maker.
No chilling: Besides not having to cook the base for this ice cream, you don't have to chill it either.
Fond Memories: If you grew up in the south (Alabama, for me), this recipe is probably the one that you ate as a kid, or super close to it. This recipe is an old family recipe of ours that dates back to at least the 40's... before heavy whipping cream was sold in the grocery stores. So, if you see a recipe for old fashioned vanilla ice cream and it calls for heavy whipping cream - it's not as old as this one. If you want a recipe with heavy whipping cream, this Strawberry Ice Cream is one of our favorites.
*TIP: This ice cream machine is very similar to that one that we have. I prefer this type over the canister you place in the freezer because A) I don't have the extra freezer space for the canister all the time and B) This one is more reliable when it comes to freezing all the ice cream, and not just the immediate edges.
Growing up there wasn’t a summer that passed by without family gatherings and this ice cream.
My momma would break out the olive green ice cream machine, mix up the base, add that ice and rock salt, and it would churn away on the porch.
When it was finished the family would gather around with solo cups and spoons to enjoy one of our favorites.
This recipe is probably one of the easiest ice creams that you’ll ever make. No cooking. No chilling. Just mix, pour, turn on the machine and go!
**This recipe contains one raw egg. If you do not feel comfortable making the recipe as written, please follow the notes on tempering the egg below.
What ingredients do you need for Old Fashioned Homemade Vanilla Ice Cream?
- Eagle Brand - condensed milk
- Evaporated milk
- Whole Milk
- Vanilla Extract
- Egg
How do you make Ice Cream in an old-fashioned ice cream maker?
You start by whisking together the condensed milk, egg, vanilla and evaporated milk. Set aside.
Get your ice cream maker ready. I sit mine in the kitchen sink, place the cannister in the middle and place the paddle inside.
Pour in the ice cream mixture and then fill the rest of the way to the top with milk. Only fill to the top of the paddle. You need about ½ a gallon of milk.
Add ice and rock salt around the canister, all the way to the top. Turn on the ice cream maker and let it do its magic. It will take approximately 30 to 45 minutes. The temperature of your kitchen can affect the time.
I check on the ice every 10 minutes, adding more ice and salt as needed. You want to keep the ice cream maker full of ice. I don't measure the rock salt; I just pour it on top of the ice.
How to temper eggs for homemade ice cream:
Heat the can of evaporated milk and 1 cup of milk in a small pot over medium heat - you do not want to boil this.
Once it's warm and has some steam rising, remove from the stove top and set aside.
Whisk the egg in a medium sized bowl. Slowly add, whisking the entire time, a small amount of the heated milks. This is just to warm up the egg. You can then pour in the rest of the heated milks while whisking the entire time. Whisk in the condensed milk and place in the fridge to chill for at least 30 minutes before pouring into the ice cream cannister.
Old Fashioned Homemade Vanilla Ice Cream Faq's and Tips
Is it safe to use raw eggs in homemade ice cream? I feel that it's safe, if you're using eggs that have been pasteurized. Which if I'm not mistaken most in the store have been.
If you aren't using pasteurized eggs, it would be safer for you to whisk the egg and evaporated milk together in a small sauce pot, and heat to 165 degrees. Do not boil!
How much ice cream does this make? This will make 4 quarts.
Can I make this ice cream without an ice cream maker? I have never tried it. If you do, please let us know how that turns out for you.
How long will homemade ice cream keep in the freezer once it's made? This should keep for up to 2 months when stored in a freezer safe airtight container.
How did they make ice cream in the olden days? I call the olden days the 40's and this recipe dates back to at least the 40's. It's possibly older.
Does evaporated milk work in ice cream? Yes. It helps with the creaminess in this recipe.
What is in traditional ice cream? Ice cream is typically made with milk or cream that has been sweetened with sugar or in this recipe, sweetened condensed milk, and a spice such as vanilla, cocoa, fruit.
Why do you put condensed milk in ice cream? Condensed milk gives this ice cream sweetness. Also, the high sugar content reduces the freezing point, making it softer and scoopable.
Old Fashioned Homemade Vanilla Ice Cream
This recipe for Old Fashioned Homemade Vanilla Ice Cream has been in my family long before I was born. It’s the one summer staple that everyone loves! And, you won’t find heavy cream in our family recipe.
Ingredients
- 1 can condensed milk
- 2 cans evaporated milk
- 1 tablespoon vanilla extract
- 1 egg
- milk - about ½ a gallon
Instructions
- Whisk together the evaporated milk, egg, condensed milk. and vanilla together.
- Pour into prepared ice cream maker, and fill to the top of the paddles with milk.
- Turn on ice cream maker, and churn according to the directions of the manufacturer.
Notes
You do not have to temper the egg, however if you just want to for safety concerns here is how.
How to temper eggs for homemade ice cream:
Heat the can of evaporated milk and 1 cup of milk in a small pot over medium heat - you do not want to boil this.
Once it's warm and has some steam rising, remove from the stove top and set aside.
Whisk the egg in a medium sized bowl. Slowly add, whisking the entire time, a small amount of the heated milks. This is just to warm up the egg. You can then pour in the rest of the heated milks while whisking the entire time. Whisk in the condensed milk and place in the fridge to chill for at least 30 minutes before pouring into the ice cream cannister.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 96mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 6g
Patricia Jones says
I loved your old fashioned ice cream Joanna..and it looks soo yummy & more easy to make also....i will trying to make it this weekend,..i hope my family love also it...Thanks for sharing......!