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Vanilla Ice Cream

By Paula Deen


Difficulty: Easy

Prep time: 30 minutes

Servings: 32



  • 1 tablespoon vanilla extract
  • 1 (14-oz) can sweetened condensed milk
  • 2 (12-oz) cans evaporated milk
  • 2 cups white sugar
  • 4 eggs
  • whole milk
  • salt
  • ice
  • fruit (optional)


With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden. Makes about 1 gallon.

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.