Old Fashioned Homemade Vanilla Ice Cream

"This is our favorite homemade ice cream. From the Rival ice cream manual. Be patient while adding the small bit of milk to the eggs. The slower you can add the eggs to the hot mixture the easier it will be to thicken. Time does NOT include 2 hour chilling time."
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Ready In:




  • Combine sugar, salt and milk in saucepan and cook over medium heat, stirring occasionally until mixture almost boils.
  • Reduce to low.
  • Gradually stir about 1/2 cup of hot mil into the beaten eggs.
  • Add eggs to remaining hot mixture.
  • Cook over low heat, stirring constantly until slightly thickened, about 5 minute.
  • Remove from heat and refrigerate at least 2 hours.
  • Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
  • Pour into canister and churn.

Questions & Replies

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  1. Making this for the second time - double this time because it went too quickly. I am not sure why people who do NOT have ice cream makers are reviewing this (negatively). I don't even know how to make ice cream without an old fashioned churning machine, and I hope never to have to learn.
  2. Looking for an ice cream recipe which does not require an ice cream maker I decided to give this one a try - and it turned out great! I heated one whole vanilla bean with the milk and removed it when reducing the heat and combining with the eggs. Then I cooled the hot mixture in a cold bain marie whisking constantly, refrigerated as suggested for two hours, whipped the whipping cream and folded it into the cooled mixture along with vanilla essence. This was really delicious, thanks for posting!
  3. I thought it was a good recipe. I tried a couple different recipes online and thought this one was the creamiest. The only thing I did differently was letting the vanilla bean pod sit in the custard mixture overnight. I used the Nostalgia machine. Thanks for the recipe!
  4. Tried this just out of curiosity. I am a pretty fervent believer making my own just about everything, with obvious exceptions. This, however, was so not worth the time and trouble to get good ice cream. There are such great ice creams on the market, so quality isn't an issue. Second, there is the risk of using uncooked eggs, although you can get pasteurized eggs. Third, it really requires a lot of attention and some freezer space. My vote: if you want homemade ice cream, use an ice cream maker. I have one but can never seem to find space in my freezer to get it ready. But, Chacun a son gout.



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