Vanilla Ice Cream

Vanilla Ice Cream

For use in 4 Qt. Ice Cream Makers.


2 cups Granulated Sugar

1½ tbsp Corn Starch

¼ tsp Salt

7 cups Milk

5 Eggs, beaten

1½ tbsp Vanilla

2¾ cups Heavy Cream

1½ cups Half and Half


Mix the sugar, corn starch, and salt in a large saucepan. Over medium heat, slowly stir in the milk, stirring constantly.

Very slowly add the beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens slightly.

Slowly add vanilla, half and half, and heavy cream.

Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture has chilled.

Remove from refrigerator. Pour mixture into the freezing canister and follow the directions in the “Using Your Ice Cream Maker” section. Do not fill the freezing canister above the “MAX” line, as the mixture will expand during freezing.

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