Delicious Homemade Vanilla Ice Cream

Delicious Homemade Vanilla Ice Cream Recipe

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Sharon Richardson


This is a slight variation of my mother-in-law's recipe, which I used to win 1st prize in the vanilla category of a local ice-cream crank-off, back in 2007. :)

★★★★★ 2 votes
6 quarts
30 Min


1 dozen
3 Cups
1 pint
heavy whipping cream
(1) 12-oz. can(s)
evaporated milk
(1) 14-oz. can(s)
sweetened condensed milk
2 Tbsp
"adam's best" vanilla flavoring
4-1/2 Cups
whole milk


1In large mixing bowl, beat eggs until frothy. Add sugar & mix well. Add: whipping cream, evaporated milk, sweetened condensed milk and vanilla flavoring. Mix well.
2Pour above mixture into 6-quart ice cream freezer canister, then add the whole milk.
3Place ice and rock salt around outside of canister, in layers, to the top of the freezer. Keep adding ice, followed by rock salt, as ice melts while canister is churning. You will use about 1-1/2 boxes of rock salt and (2) 10-lb. bags of ice, by the time you are finished making this ice cream.
4Unplug freezer, when it stops churning. (My "White Mountain" freezer takes 20-25 minutes to do this.) Pack ice down w/a large towel over the top of the freezer, until ready to serve ice cream. Enjoy! :)
5Note: Some people prefer to use Mexican vanilla, and it does taste good. I have tried several kinds of vanilla w/this recipe, though, and I prefer "Adam's Best" Vanilla Flavoring (which uses a combination of artificial and real vanilla flavorings in it).

About Delicious Homemade Vanilla Ice Cream

Course/Dish: Ice Cream & Ices
Hashtags: #Cream, #Vanilla, #Ice, #homemade