Creamy Vanilla Ice Cream

A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor.


1 1/2 quarts (12 servings)


2 large eggs
1 cup granulated sugar
1/4 teaspoon salt
2 1/2 cups whipping cream
2 cups half-and-half cream
2 1/4 teaspoons vanilla extract


In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°F (71°C). Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

Preparation Time: 30 minutes + chilling
Processing Time: 20 minutes/batch + freezing

Nutritional Information

1 serving (1/2 cup) equals 303 calories, 23 g fat (14 g saturated fat), 123 mg cholesterol, 99 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein.

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