This is the best Vanilla ice cream. This recipe was handed down from my grandmother and it is mandatory at all holidays and birthdays at our house. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

JEMR2
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, beat eggs and sugar until stiff. Stir in cream, evaporated milk, whole milk, vanilla, lemon extract and salt until well combined. Pour into the freezer canister of an ice cream maker and freeze according to manufacturer's instructions.

    Advertisement

Nutrition Facts

166.4 calories; protein 3.4g 7% DV; carbohydrates 19.4g 6% DV; fat 8.6g 13% DV; cholesterol 52mg 17% DV; sodium 82.7mg 3% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2005
Very easy. We left out the lemon and it was just great! Read More
(15)

Most helpful critical review

Rating: 3 stars
06/28/2011
I wouldn't really call this a vanilla ice cream because of the significant amount of lemon extract in the recipe. The lemon flavor takes over the vanilla which tastes good but something to keep in mind. This recipe makes a decent amount of ice cream so I used the servings calculator and cut the recipe in half. I made the ice cream using the exact amount og ingredients called for except that I cooked the ice cream until thickened because of the eggs in it which I recommend doing. Just combine all of the ingredients in a saucepan and whisk together for about 10 minutes or so on medium to medium high heat until slightly thickened and allow mixture to completely cool in the fridge before transferring to your ice cream maker. Read More
(9)
29 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/22/2005
Very easy. We left out the lemon and it was just great! Read More
(15)
Rating: 5 stars
10/09/2003
This recipe is delicious! I loved the thick consistency and the great taste. I substituted egg nog for half of the 5 cups of milk and everyone loved it! It was gone in minutes! Read More
(14)
Rating: 5 stars
05/27/2007
LOVE THIS ICE CREAM!! I have made it four times so far! We liked the lemon flavor but also have made it with half the lemon and added more vanilla and have also made it using 4 1/2 teaspoons of vanilla only. Great either way depending on your taste. Very rich and creamy!! Read More
(14)
Advertisement
Rating: 3 stars
06/28/2011
I wouldn't really call this a vanilla ice cream because of the significant amount of lemon extract in the recipe. The lemon flavor takes over the vanilla which tastes good but something to keep in mind. This recipe makes a decent amount of ice cream so I used the servings calculator and cut the recipe in half. I made the ice cream using the exact amount og ingredients called for except that I cooked the ice cream until thickened because of the eggs in it which I recommend doing. Just combine all of the ingredients in a saucepan and whisk together for about 10 minutes or so on medium to medium high heat until slightly thickened and allow mixture to completely cool in the fridge before transferring to your ice cream maker. Read More
(9)
Rating: 5 stars
07/05/2008
WOW!!!! Absolutely the BEST homemade icecream I have ever had!!!! The only change I made was using all vanilla extract instead of lemon. My family would give it ten stars if they could!!! I will definitely be using this recipe again and again. It is also a great vanilla icecream to add mix-ins. Thanks JEMR2 for a great recipe!!! Read More
(9)
Rating: 4 stars
01/10/2005
Good; however much too much lemon for our taste. I'll make it again using less lemon and I think it'll be good. Read More
(6)
Advertisement
Rating: 5 stars
05/06/2005
Wow I love this one!! The lemon extract gives this a totally unique unexpected flavor. It's tasty! If I could give this more than 5 stars I would. My family renamed it Lemonilla Ice Cream. I'll absolutely be making it again. Read More
(5)
Rating: 4 stars
05/26/2013
TIP: If you mix the milk with the eggs and heat to a temperature of 160F it will kill any salmonella that may be present. Do this in advance so the mixture has time to cool then be chilled in fridge before combining with remaining ingredients and placing in ice cream maker. Enjoy! Read More
(5)
Rating: 4 stars
08/17/2009
Very good recipe. I left out the lemon and doubled the vanilla extract. I also used whole milk in place of the cream. Will be making again!! Read More
(5)