Grandma's Homemade Vanilla Ice Cream

10 servings Prep: 20 m Cook: 30 m Total: 50 m Intermediate
5.0/5 (2)
This is my Grandmother’s recipe, she made it every Fourth of July. This rich and delicious homemade vanilla ice cream is made with eggs, evaporated milk, and real vanilla for an old-fashioned custard base that’s absolutely worth the effort.

Ingredients

10 servings
  • 8 eggs
  • 1 3/4 cups sugar
  • 4 tbsp all purpose flour
  • 1/2 tsp salt
  • 3 (12 oz) cans evaporated milk
  • 2 tsp vanilla
  • whole milk (as needed to fill freezer canister)

Step-by-Step Instructions

  1. Separate egg yolks and egg whites into two large bowls.
  2. Add sugar to egg yolks. Mix well. Then add flour and salt and stir again. Shake cans of evaporated milk well before opening. Slowly pour evaporated milk into the mixture while mixing well.
  3. Use mixer to beat egg whites until stiff peaks form. Fold egg whites into egg yolk mixture. Mix well until combined.
  4. Pour into 5 quart ice cream freezer canister. If freezer is not full, add whole milk to fill to the fill line (about 1 inch from the top). Freeze as directed per ice cream freezer directions, typically 20-30 minutes until thickened and frozen.

Common Problems and Solutions

Q: Why didn't my egg whites get stiff?

A: Make sure your bowl and beaters are completely clean and grease-free. Even a tiny bit of egg yolk in the whites will prevent them from whipping properly. Beat until you can turn the bowl upside down and the whites don't move.

Q: Can I make this without an ice cream freezer?

A: This recipe is specifically designed for a traditional ice cream freezer (either hand-crank or electric). Making it without one would require a different method like the bag-shaking technique or no-churn approach, which would need recipe modifications.

Q: Why is my ice cream icy instead of creamy?

A: Make sure you're using evaporated milk (not condensed milk) and that you beat the egg whites to stiff peaks before folding them in. The fat content and air incorporation are key to creamy texture.

Tips and Techniques

Don’t rush the egg white folding step - use a gentle folding motion to keep the air in rather than stirring vigorously. For even richer ice cream, you can chill the custard mixture in the refrigerator for 2-4 hours before freezing.

Ingredient Substitutions

  • evaporated milk: half-and-half or heavy cream
  • vanilla extract: 1 vanilla bean, scraped

Equipment Needed

  • 5-quart ice cream freezer (hand-crank or electric)
  • electric mixer or hand mixer
  • two large mixing bowls

Historical Context

Homemade ice cream was a special occasion treat in the South, often made for Fourth of July celebrations and family reunions. Hand-cranking the freezer was a social activity, with kids and adults taking turns until the ice cream was ready.