Old-Fashioned Homemade Vanilla Ice Cream
Old-Fashioned Homemade Vanilla Ice Cream is Millie’s recipe, with no cooking involved, and NO sweetened condensed milk in this recipe.
This perfect, creamy, Old-Fashioned Homemade Vanilla Ice Cream recipe everyone loves, and it’s so easy to make!
Old-Fashioned Homemade Vanilla Ice Cream
It’s easy to strive for perfection, and work too hard to make things too perfect for company. So when I start feeling this way, I always think about my mom … What would Millie do?
I love this Old-Fashioned Homemade Vanilla Ice Cream today, because there is NO cooking involved, and our family has been enjoying this recipe for over 50 years! This recipe makes 2 1/2 – 3 quarts! Oh, and if you love chocolate, you must try this Old-Fashioned Homemade Chocolate Ice Cream!
What are the ingredients to make homemade ice cream?
Easy–eggs, half and half, whipping cream, brown sugar (which makes it so good), regular white sugar, salt, and vanilla. Of course rock salt and ice for the process of making it.
Right away I will tell you, THERE IS NO SWEETENED CONDENSED MILK in this recipe!
How do you make homemade vanilla ice cream with an ice cream maker?
Mom was a low-stress hostess, and she was carefree and happy! She put time and energy into the details, for sure (you can read a bit more about her entertaining style, here), but when the guests showed up, she was all about them. I must say, my dad got right in there and helped. Dad was in charge of the music, the last minute details, and he always greeted the guests at the front door.
For dessert, dad was also in charge of the ice cream freezer, getting the ice (we froze it in milk jugs, so he would chizzle it to fit into the freezer), the rock salt, and then mom was in charge of the recipe.
- Follow the directions on your ice cream maker (every appliance is different), but use my ingredients!
- Make the ice cream and allow to sit for 30 minutes before serving. ENJOY!
Old-fashioned homemade vanilla ice cream
Mom’s Old-Fashioned Homemade Vanilla Ice Cream … there’s nothing quite like it.
Just ask our guests who came to dinner last week.
I had a very happy heart, as 10 of us gathered around our back patio table, on a warm summer evening last week. Which, by the way, was our first real “dinner party” outside, at our new home!
For me, our new space is about slowing down, enjoying the moment, being present with the people in our lives! And keeping it all as simple as can be!
How fun it was to set the table with flowers that I found on a walk.
IKEA tablecloth that I splurged on a few weeks ago in Portland.
Otherwise using what I had, creating a simple menu, I was not stressed out. I let the silly things go (what about this, what about that), and I settled in on the friends who were coming to see our new home. I was excited!
Do I need to cook the eggs first?
No! For this recipe that has been in my family for over 50 years, no. One reader commented on this recipe here:
Of the many rich recipes I’ve tried (including Alton Brown’s very good one), this is by far the BEST and FASTEST because it has lots of eggs, brown sugar and NO wasted time cooking, tempering and cooling. I was one of the many who had reservations about raw eggs, however all eggs in the US are supposed to be pasteurized. I went ahead and took the nervous nerd step of tracking down a carton of eggs which specifically stated “pasteurized” on the carton and had a stamp on each egg. This recipe really works! I also doubled it, making a little over a gallon, but this leftover doesn’t last long!
Easy Summer Meal
My family pitched in–preparing this Grilled Lemon Salmon (make your own foil liner) ahead of time for the grill, and pre-slicing and buttering the bread, asking our guest to bring a giant green salad, and slicing the watermelon. BAM. An easy summer meal.
- Set the table early in the morning.
- Ask guests to bring a dish (a giant green salad).
- Keep a menu very simple, fresh ingredients, plus a recipe that I knew off the top of my head.
- Make one signautre recipe: Millie’s Old-Fashioned Homemade Vanilla Ice Cream. Oh, plus this amazing Vanilla Texas Sheet Cake recipe.
How do you make good homemade ice cream?
Friends, it’s all about the recipe. And yes, the eggs are NOT cooked in this recipe.
Mom’s recipe has been around for years and it’s our favorite to this day!
Look for ice cream freezers at yard sales or Good Will. I bought this one for $3. You can also buy them inexpensively.
Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle (my friend Joan and I had a few licks!), and place the lid back on, and allow to continue to freezer (surrounded by ice).
HAPPY SUMMER HOSTING!
More homemade ice cream recipes:
Rocky Road [Barefeet in the Kitchen]
Get the Recipe:
Old-Fashioned Homemade Vanilla Ice Cream
Ingredients
- 3 eggs, beaten
- 1 quart half and half
- 1 quart whipping cream
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp. salt
- 2 1/2 Tbsp. vanilla
- ice
- rock salt
Instructions
- Mix all ingredients together in a large bowl; beat together on medium with a hand mixer or stand mixer for 1-2 minutes.
- Fill the ice cream freezer and make according to appliance directions, adding a lot of ice and rock salt.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is the best ice cream I’ve ever made and the only recipe I’ll use from now on!
Made this tonight! So yummy! This is the first recipe we tried in the new (to us) ice cream maker. The boys were so excited :) Ice cream maker only fits two quarts, so I scaled the recipe down to 2/3 the original and it worked great. Thanks for sharing! ❤️
Love this recipe! Made it twice now. I cut the liquids down to 3 cups of each in order to fit my 2 quart, very old icecream maker. Also, this time, I cut the sugar down to 2/4 cup each of sugar and used Dutch cocoa. (Less sugar was nice) Didn’t need to finish off to the top but with maybe a 1/4 cup milk. Anxious to try the vanilla. If I wanted to make strawberry, how much strawberry would you use. I was thinking of 1/2 cup of strawberry puree. Thanks!
Yes, that would be perfect. Strawberries are amazing!
I’m having a hard time finding pasteurized eggs in store. Do you think it would be ok to use liquid eggs sold in cartons? I hear those are all pasteurized? I’m just afraid they are more egg white and missing the yoke.
I can’t recommend that, because I haven’t recipe tested it. Sorry!
Of the many rich recipes I’ve tried (including Alton Brown’s very good one), this is by far the BEST and FASTEST because it has lots of eggs, brown sugar and NO wasted time cooking, tempering and cooling. I was one of the many who had reservations about raw eggs, however all eggs in the US are supposed to be pasteurized. I went ahead and took the nervous nerd step of tracking down a carton of eggs which specifically stated “pasteurized” on the carton and had a stamp on each egg. This recipe really works! I also doubled it, making a little over a gallon, but this leftover doesn’t last long!
Yes, NO cooking! I love it, too! Been in our family for 50+ years!
omygoodness, I am almost in tears…..
My Mom made the BEST ice cream (my favorite was banana or peach or vanilla or…..) and it had eggs but wasn’t cooked, like this one. A couple of differences: she didn’t use brown sugar and she used one can of EVAPORATED milk and whipping cream then whole milk to the “fill” line on the canister. Mom went to glory 20 years ago. I had a copy of the recipe but my husband (in charge of the ice cream freeze & who absolutely loves the recipe) misplaced it after the last batch. AAAARRRGGGGHHHHH! My sisters didn’t have copies either so we’ve been in a slight panic, being summer and all. So I found your recipe and, yes, almost in tears…why? my Mom’s name: Millie
God is good, yes?
That is amazing! thanks for sharing!
Ive made this recipe probably 5- 6 times this summer its fantastic.gonna try to make some with banana flavoring added today.well see how it turns
This was the best and creamiest homemade ice cream I have ever tasted!! My kids loved it and said they don’t even want to go back to the store bought!! (I don’t even buy cheap store bought because I don’t want my kids eating corn syrup and preservatives) Also, it scooped out great after being in the deep freeze. It wasn’t rock hard and I didn’t have to wait for it to halfway melt before I could scoop it.
too bad you can’t put on your recipe how much ice cream it makes.
this recipe makes 2 1/2 – 3 quarts!
Great recipe
Do u have one for vegetarian
Lazzina
I’ve made homemade ice cream for over 35 years. This recipe has stream lined the process. I’ve made vanilla and chocolate both have been crowd pleasers. Many think they’re custard. I’m glad I stumbled open this recipe.
I do not like to make ice cream with eggs, if you don’t cook it first, what is your thoughts on that thank you
Hi, Jim. You need eggs for this recipe!!
This recipe is tried and true and a proven crowd-pleaser over the last 50+ years!
Jim use pasteurized eggs and it’s 100% safe.
We are currently churning the cream. When I mixed it up with my free range chicken eggs, brought a pleasant. Arroma into my kitchen. I used half maple sugar and half brown sugar. Caleb is mixing it as I write this post. The children all giggled & had a blast churning the cream. Thanks for the recipe!
If I use 6 eggs, do I have to change recipe???
I’ve only made it by the exact recipe, Diana.
Your recipe is almost like my Granny’s except zhe used 6 (raw eggs)…its been a family tradtion all my life (i am 71 yr. young).
Always brings back good warm memories every time i make it…so glad i came ac egg oss your recipe
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How fun! The eggs are what makes the recipe so good! :)