Homemade Ice Cream (2 Vanilla)
Homemade ice cream is one of those old-fashioned treats that never goes out of style. This page features two classic vanilla recipes — a quick “country” freezer-style version and a richer cooked custard-style ice cream.
Both come from traditional community cookbooks and make plenty for summer gatherings, cookouts, and family desserts.
Recipes on this page
Country Vanilla Ice Cream
Ingredients
- 4 eggs, well beaten
- 2 1/2 cups sugar
- 6 cups milk
- 4 cups heavy cream
- 1 1/2 tablespoons vanilla
- 1/2 teaspoon salt
Instructions
- Add sugar gradually to beaten eggs, beating well after each addition until the mixture becomes very stiff.
- Add milk, heavy cream, vanilla, and salt; mix thoroughly.
- Pour into a 2-gallon freezer container and freeze. Serves 16.
Vanilla Ice Cream (Custard Style)
Ingredients
- 2 quarts milk
- 1 cup sugar
- 6 eggs
- 4 tablespoons flour
- 1/2 tablespoon salt
- 1 pint heavy cream
- 2 tablespoons vanilla
Instructions
- Heat milk and sugar in a double boiler.
- Beat eggs, then mix in flour and salt.
- Add egg mixture to the hot milk and cook until slightly thickened.
- Strain the mixture, then stir in heavy cream and vanilla.
- Freeze in a hand-crank or electric ice cream freezer. Makes about 1 gallon.
Ice Cream FAQ
What’s the difference between the two vanilla ice cream recipes?
Country Vanilla is a simple no-cook freezer mix. The second recipe is cooked (custard-style) until slightly thickened for a richer, smoother texture.
Do I need an ice cream maker to make these recipes?
Both are written for traditional freezer-style ice cream makers (hand-crank or electric). Without one, you can freeze the mixture in a shallow pan and stir every 30–45 minutes until firm, though the texture will be less creamy.
How can I customize homemade vanilla ice cream?
Near the end of freezing, stir in mix-ins such as chocolate chips, crushed cookies, fruit, or nuts. You can also replace some of the vanilla with other extracts like almond or peppermint.