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Classic Vanilla Ice Cream

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by

Ian
in

 

Country Vanilla Ice Cream

A rich and creamy homemade vanilla ice cream recipe from a Farm Journal in 1982. This recipe uses a cooked egg custard base for a wonderfully smooth texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Churning & Freezing Time 6 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 600 kcal

Equipment

  • Ice Cream Maker
  • Large Bowl
  • Whisk or Electric Mixer

Ingredients
  

Ice Cream Base

  • 4 eggs
  • 2 1/4 C sugar
  • 5 C milk Whole milk recommended
  • 4 C heavy cream
  • 4 1/2 tsp vanilla extract
  • 1/2 tsp salt

Instructions
 

  • Add sugar gradually to beaten eggs, continuing to beat until the mixture is stiff and pale.
  • In a separate large bowl, combine the milk, heavy cream, vanilla, and salt.
  • Add the stiff egg and sugar mixture to the milk and cream mixture. Mix thoroughly until well combined.
  • Pour the entire mixture into the can of your ice cream maker.
  • Freeze according to your ice cream maker’s instructions (typically 20-30 minutes of churning, then several hours of hardening in the freezer).

Nutrition

Calories: 600kcalCarbohydrates: 54gProtein: 9gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 188mgSodium: 214mgPotassium: 301mgSugar: 54gVitamin A: 1692IUVitamin C: 1mgCalcium: 223mgIron: 0.4mg
Keyword Homemade, Ice Cream, Vanilla
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