There’s nothing quite like homemade vanilla ice cream to end a meal (or even as a meal itself, right?!). This recipe uses an old-fashioned ice cream maker—the kind that’s larger and requires a bit more elbow grease but produces the most creamy, delicious ice cream you’ll ever taste. If you’re craving a classic vanilla ice cream that’s rich and smooth, this recipe is for you.
Ingredients:
- 6 large eggs
- 2 cans evaporated milk (usually 12 oz each)
- 2 tablespoons vanilla extract (preferably pure)
- 1/2 gallon whole milk (about 8 cups)
- 2 teaspoons cornstarch
- 2 cups granulated sugar
Instructions:
1. Prep the Eggs:
- In a large bowl, beat the eggs until they’re smooth and creamy. Use a whisk or an electric mixer on low speed to get them perfectly blended.
2. Combine All Ingredients:
- In a separate large mixing bowl, combine the evaporated milk, whole milk, sugar, and cornstarch. Stir until the sugar and cornstarch dissolve completely.
- Add the beaten eggs into the milk mixture, followed by the vanilla extract. Mix thoroughly. The cornstarch will help thicken the mixture, making it creamier once it freezes.
3. Churn the Mixture:
- Pour the mixture into your old-fashioned ice cream maker. If you have one of the big wooden ones, follow the manufacturer’s instructions (usually involving salt and ice around the canister). Make sure the ice cream maker is well chilled before adding the mixture.
- Start churning! Depending on your ice cream maker, this process will take 30-45 minutes. You’ll start to feel resistance as the mixture thickens. Keep an eye on it to ensure you don’t over-churn (which can make it too firm).
4. Freeze to Set:
- Once the ice cream is thick and creamy, transfer it to a storage container (preferably one with a tight-fitting lid).
- Freeze for at least 4 hours to fully set. If you want it even firmer, leave it overnight.
Serving Suggestions:
- Serve your ice cream in bowls, cones, or on top of your favorite dessert. This homemade vanilla ice cream is perfect with chocolate syrup, fresh berries, or a sprinkle of crushed cookies for added texture.
- Mix-ins: Add in chopped fruit, chocolate chips, or swirls of caramel for a fun variation.
Tips for Success:
- Cornstarch Tip: If you prefer an even creamier texture, you can try adding a bit more cornstarch. Start with 2.5 teaspoons and see if you like the results.
- Vanilla Flavor: For a richer vanilla flavor, consider using vanilla bean paste instead of extract. You can also split a vanilla pod and scrape the seeds into the mixture for extra flecks of vanilla.
- Sweetness: You can adjust the sugar to taste. If you like a less sweet ice cream, reduce the sugar by a quarter cup.
Q&A:
Q: Can I use this recipe in a modern ice cream maker?
A: Yes! This recipe is made for an old-fashioned, hand-cranked ice cream maker, but you can definitely use a modern electric one. Just follow the same steps and pour the mixture into your machine once it’s ready. The churning time will likely be shorter—about 20-30 minutes depending on your model.
Q: Can I make this ice cream without an ice cream maker?
A: Yes! If you don’t have an ice cream maker, pour the mixture into a shallow pan (like a baking dish) and place it in the freezer. Stir every 30 minutes for the first few hours to break up the ice crystals. This won’t be as smooth as traditional churned ice cream, but it’ll still be tasty!
Q: Can I make variations of this ice cream?
A: Definitely! This vanilla ice cream recipe is super versatile. You can add mix-ins like crushed cookies, chopped nuts, chocolate chips, or fruit once it’s churned but still soft. If you want a richer flavor, try chocolate, coffee, or strawberry bases!
Final Thoughts:
This homemade vanilla ice cream is the ultimate comfort food! It’s rich, creamy, and full of classic vanilla flavor. Perfect for a family dessert or a treat to impress your guests. Plus, making it with an old-fashioned ice cream maker adds a bit of fun and nostalgia to the process. Enjoy! 🍦🍽️