Old Fashioned Homemade Vanilla Ice Cream

Updated pic below…

Ok, so not a very good photo.  It was melting fast!  I really needed to give the ice cream time to “ripen” in the metal container nestled in the salty ice.  But as it goes around my house when it comes to homemade ice cream – we just can’t wait!

ice cream

Here’s the “recipe” I use.  It’s my mom’s.  That’s what I always strive to do, make it like Mom’s.  The only thing different I do from Mom is to heat the milk and temper the egg mixture.  Then I call the custard cooked just in case I’m serving finicky people who don’t prefer to eat “raw” eggs.

Old-Fashioned Homemade Ice Cream

  • 6 eggs
  • 2 1/2 cups sugar
  • 1/2 teaspoon salt
  • 3 tablespoon vanilla extract
  • 2 each 13-ounce cans evaporated milk
  • 1 can condensed milk
  • 1 pint heavy whipping cream
  • whole milk , as needed to fill line
  • chipped ice
  • rock salt (like this)

In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla, condensed milk, and cream.  Heat the 2 cans of evaporated milk in the microwave until boiling.  Add the milk a little at a time to the egg mixture to prevent curdling.

You will need an ice cream freezer.  Mom used this kind.  Pour the ice cream mixture into the metal freezer can.  Add enough whole sweet milk until the mixture reaches the container’s fill line.  Stir.

Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can.  If electric, plug the freezer in and let it do it’s thing, adding more ice and salt, as needed.  When freezer stops, unplug.  Remove top and dasher.

Ice cream may be soft on top (see pic above :D) but will be firmer near the bottom of the can.   Replace top. Cover can with more ice and salt. Cover ice with a towel, allowing ice cream to “ripen” for at least 1 hour, if you can wait!  🙂

Makes about 5 quarts of ice cream.


Here’s to the happy days of summer!


And after it sets overnight…

19 responses to “Old Fashioned Homemade Vanilla Ice Cream

  1. This is DEFINITELY, a great homemade ice cream recipe. I have even modified it to make chocolate and peach with rave reviews. Thanks for posting it!

    • Thank you! It is a recipe that is near and dear to my heart since my mama made it every year. She also used this recipe to make fresh peach ice cream and also banana ice cream was a favorite! 🙂 Thanks for the great review of Mom’s old fashioned Vanilla Ice Cream.

  2. Hands down…absolutely the BEST homemade ice cream recipe I have ever made!! Thanks so much!!!

  3. Is it safe with raw eggs in it?

    • This is my mama’s recipe that I grew up eating. I never got sick from eating it. Everyone is different. When I’m taking this to a social function, I usually cook the custard part and chill before making the ice cream, just to set everyone’s mind at ease. Maybe you could do that if you want to try the recipe? 🙂 Thanks for stopping by!

  4. harvey hodges

    how do I find a printable version? so many of these reciepes don’t have option to print them.

  5. Shelley Thomas

    I would like to make this recipe using an electric ice cream mixer that uses a container you have to put in the freezer before using. I would probably need to cut the recipe in half to fit in the container. Because of this I need to know how much milk you use until the mixture reaches the container’s fill line. Could you help me on this?

    • Thanks for stopping by! I have a similar machine that you’re talking about, but I’ve never used it for this recipe. I do believe it will need to be cut in half, then that might be too much. You may not need any whole milk. What you might do is cut back on the sugar, keep the whole can of condensed milk, then cut out all the canned milk and replace a small portion of the canned milk with whole milk, say like 8 oz. ? I know that sounds confusing. Your total milks would be … 1 cup whole milk, 1 pint cream, and 1 can condensed milk. I’m hoping that works for you! 🙂

  6. Shelley Shaw

    So I tried this tonight and couldn’t get it to set up. Should I have chilled or froze the mixture first?

    • My mom never chilled the ice cream mixture first. What type of ice cream machine did you use? She had the old fashioned (but electric) kind that used ice and ice cream salt.

  7. I found this method to be helpful in making the ice cream more firm. Simply make the cream mixture the night before and keep in refrigerator to that it will be very cold before the freezing. So yummy yummy yummy! Big hit!

  8. Made this tonight. Tastes very good, but I couldn’t get it to ripen beyond the consistency of a half melted Frosty despite letting it sit as directed. I’ve put it in a plastic container now and set it in the freezer to try to get it to firm up.

  9. tryed tor fathers day was the best.tasted like grandma’s.

  10. Iris Daniels

    Thanks for the recipe! It sounds easy and tasty. Plan to make a batch for Father’s Day.

  11. Pingback: Old fashioned homemade vanilla ice cream is on my weekend menu! | Heart of a Country Home

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