This is my favorite go-to never-fail recipe for sweet homemade vanilla ice cream. This is the recipe that my family has used for years. It is easy and quick to whip up in a hurry. This recipe is from my mother-in-law, and the only time I ever ate it was when she would make it until I asked her for the recipe years ago. My sister-in-law and I tease her and say that she never gives us the correct recipes because our dishes never ever turn out as good as hers. Well, when she gave me this recipe, I know it is correct because it is always perfect!
When I was younger and newly married, I was afraid to make homemade ice cream when I had guests over. I was afraid that everyone would be so excited to eat homemade ice cream and when the freezer would stop churning, it would be a liquid mess. I finally got over my fear when I started making this recipe because this recipe has never ever failed me. You can add 5 or 6 peaches or a pint of strawberries to this recipe and it is truly amazing.
I like to put all the ingredients in the ice cream container and set it in the freezer or refrigerator before my guests arrive so when we are ready, we can just plug it up and go.
- 1 12ounce can of evaporated milk
- 1 14 ounce can of condensed milk
- 1 pint half and half
- 1 pint heavy cream
- 1 1/2 cups sugar
- 1 tablespoon of vanilla
- 2 % milk (fill the rest of the way up to the fill line on the ice cream freezer container)
- Rock Salt
- Ice (it usually takes a 10 pound bag or slightly more
- Place first 6 ingredients in the ice cream container and stir well. Fill the rest of the way with 2% milk up to the fill line. Place lid on and follow manufacturer for ice cream freezer directions for freezing.
How many quarts does this make? What size freezer do you use?
This recipe is for a 4 quart ice cream freezer. I hope you try the recipe and enjoy it!
Thank you! We are trying it for tomorrow!
It really is pretty fail-proof. My kids love it!
Thank you so much Brooke, for letting me know that the recipe works for you. I have been making it for 20 years and it hasn’t failed me yet. I’m glad your kids love it too!
Thank you for sharing! I have been looking for a recipe that reminds me of the one my grandparents used, but without eggs. The flavor of this was great! It did take a longer time to churn than I am used to, so we ended up stopping it early and eating it soft, but now I know to start sooner next time 🙂
Thank you for letting me know that you enjoyed it! I usually plan on it taking 30 minutes but it is sometimes less. I love when I find a recipe that reminds me of my grandparents too and I love that this recipe doesn’t require eggs.
Hi! Do you know about how much 2% milk you will need? Maybe a rough estimate? I don’t have a 4qt freezer, so I want to make sure my measurements are right. Thank you!!
It comes out to 3 cups of milk. I usually have a half gallon on hand in case I need a little more than three cups. I really hope that you will enjoy the recipe.