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Vanilla Ice Cream

Total Time

Prep: 15 min. + chilling Process: 20 min./batch + freezing

Makes

3 quarts

My family had a two-hand crank ice-cream machine when I was young. We three kids took turns cranking until the ice cream began to harden, then Dad finished it. We tried many recipes, but Dad always liked this one the most. —Diane Shaw, Gnadenhutten, Ohio

Ingredients

  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 6 cups half-and-half cream
  • 4 eggs, lightly beaten
  • 4 cups milk
  • 3 teaspoons vanilla extract

Directions

  1. In a large saucepan, combine the sugar, flour and salt. Gradually add cream; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
  2. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 187 calories, 8g fat (5g saturated fat), 69mg cholesterol, 107mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein.

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