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Vanilla Ice Cream

When is the last time you enjoyed homemade ice cream? No doubt it takes a little extra effort and time. With the first taste, you will come to realize that it is worth every bit of it because it's absolutely the best, coolest dessert of the summer!

Prep Time 45 minutes
45 minutes to chill 2 hours


  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/4 t. salt
  • 4 cups whole milk
  • 2 cans 12 oz. evaporated milk
  • 6 large eggs
  • 2 cups heavy cream
  • 2 t. vanilla


  1. In the top pan of a double boiler, whisk together the sugar, corn starch and salt.

  2. Slowly pour the milk into the sugar mixture. Cook over medium heat until the milk is hot but not boiling, stirring occasionally.

  3. Add to the egg yolks to a mixing bowl, lightly beat them. Add a little of the hot milk mixture and whisk to combine.

  4. Fill the bottom pan of the double boiler with about 2" of water, set aside.

    In the top pan of a double boiler, add the tempered eggs and the milk mixture.

    Place the top pan of the double boiler on the bottom pan of the double boiler.

    Cook the egg/milk mixture, whisking constantly until it coats the back of a spoon.

  5. Remove from heat. Pour through a fine sieve. Add the cream and vanilla. Cool to room temperature. Chill.

  6. Pour into the canister of an ice cream maker. Chill according to the manufacture's instructions.