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.
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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.
What ingredients do you need for Old Fashioned Homeade Vanilla Ice Cream?
- Eagle Brand – condensed milk
- Evaporated milk
- Whole Milk
- Vanilla Extract
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. 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.
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 paddles. You need about ½ a gallon of milk.
Add ice and rock salt around the canister. Turn on the ice cream maker, and let it do it’s magic.
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 this ice cream keep in the freezer once it’s made?
You should be able to store this for up to 2 months. Although we’ve never had it last more than a week around here! When it’s in the freezer, we eat a bowl every night.
Looking for more homemade ice cream recipes? These are a few of our favorites:
- 1 can condensed milk
- 2 cans evaporated milk
- 1 tablespoon vanilla extract
- 1 egg
- milk - about ½ a gallon
- 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.
This is made in a 4 quart ice cream maker. I have linked the ice cream maker above in the post to the one that is similar to the one I use.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 96mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 6g