Ultimate Homemade Vanilla Ice Cream

"From DH's grandmother....she used raw eggs. Lately we have decided to cook them a bit, or use egg substitute. Absolutely the richest, best ice cream ever! Cook time is freezer time, which is approximate."
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Ready In:
1hr 15mins
1 freezer




  • Combine all ingredients and freeze in ice cream freezer.
  • OR, if you prefer to cook the eggs:

  • Heat the milk and sugar in a large pot on the stove.
  • Add a small amount of the mixture to the beaten eggs to heat.
  • Then slowly stir eggs back into the milk mixture on the stove.
  • Allow to cool, then add remaining ingredients and freeze.

Questions & Replies

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  1. timmccartin
    Made this today and it was awesome! I used 4 pints of heavy whipping cream, 1/2 gallon whole milk, 5 cups sugar and added some vanilla. AND added 8 oz of chunked up cream cheese in the milk/cream mixture while it was cooking. I've always added cream cheese to my vanilla ice cream. Makes it even better plus silky smooth. If you do add the cream cheese, smash it against the side of the pan while it's cooking to avoid lumps and strain the mixture before cooling. It got rave reviews!
  2. jonesfam
    I just tasted this out of the ice cream freezer and it's very good--but I goofed and only put 4 c. of sugar in, thinking I'd taste and add more if it needed it before I froze it. Well, I forgot, but the 4 cups was still plenty of sugar. Much more than that and I think even *I* would have a hard time eating it! :) But this is a very rich-tasting ice cream that everyone is going to love--thanks for submitting!


I live in Sugar Land, Texas. I love to try new recipes. My husband jokes that if he likes something, I never make it again for 6 months! My children are very picky, but do have their favorites that I try to include in our menu more often than every 6 months.
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