Homemade Vanilla Ice Cream

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  • 2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 4 eggs
  • 2 tablespoons vanilla
  • 6 cups half-and-half


  1. Mix sugar, cornstarch, and salt.
  2. Blend in 2 cups milk and 2 cups of the half-and-half.
  3. Cook over low heat, stirring constantly, until thickened, about 12 to 15 minutes.
  4. Beat the eggs.
  5. Stir a small amount of the hot cornstarch mixture into the beaten eggs; then stir the eggs into the remaining cornstarch mixture.
  6. Cook over low heat, stirring constantly, for 4 to 5 minutes.
  7. Chill thoroughly. (This is essential for a smooth ice cream.)
  8. Stir in vanilla and remaining 4 cups of chilled half-and-half.
  9. Freeze in a gallon ice cream freezer using 1 part salt to 6 parts crushed ice.
  10. Yield: about 3 1/2 quarts or 28 half-cup servings.

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