Vanilla Ice Cream

Vanilla Ice Cream

A vintage clipped newspaper recipe for homemade Vanilla Ice Cream; make this homemade Ice Cream with sugar, cornstarch, salt, milk, eggs, vanilla, and light cream. As a special treat, serve this ice cream topped with fresh strawberries, blueberries, or bing cherries.
A vintage clipped newspaper recipe for Ice Cream


2 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
4 eggs, beaten
2 tablespoons vanilla
4 cups light (table) cream


Mix sugar, cornstarch, and salt in the top of a double boiler. Blend in milk gradually. cook over boiling water, stirring occasionally, until thickened, about 12 to 15 minutes.

Stir a small amount of the hot cornstarch mixture into the beaten eggs; then stir the eggs into the remaining cornstarch mixture. Cook over boiling water 4 to 5 minutes longer, stirring constantly. Chill thoroughly. This is essential for a smooth cream.

Stir in vanilla and chilled cream. Fill a 1 gallon freezer container not more than two thirds full. Freeze in a hand-cranked or electric frezer with a mixture of 1 part ice cream salt and 8 parts crushed ice.

Remove dasher and repack freezer with ice and salt mixture (1 part salt to 8 parts ice) and allow to ripen in the freezer about 2 hours. Or pack ice cream into freezer containers and harden in home freezer.

Makes 31/2 quarts ice cream, enough for about 28 servings.

As a special treat, serve the ice cream topped with fresh strawberries, blueberries, or bing cherries. If you want to add fresh fruit to the ice cream, rub 1 cup of sweetned fruit through a wire strainer or crush it fine with a fork. Add the fruit to the chilled mix just before freezing.

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.