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No Cook Homemade Country Style Vanilla Ice Cream

Updated on April 5, 2019
Ice cream is good for the soul, just keep the portions in moderation,
Ice cream is good for the soul, just keep the portions in moderation, | Source

How'd I Do?

3.6 stars from 36 ratings of this Recipe

Howdy Y'all

I am a single guy who has taught himself to cook; and, I inherited a large number of recipes from my mom’s side of the family and a love of southern cooking from my Dad’s side of the family. He is from Alabama. She is from Texas.

In Texas, one if the first memories of summer usually involves a hand cranked ice cream churn, ice and rock salt. Of course, the oldest sibling was turning the crank; and, the younger sister/brother was sitting on the churn to hold it down . For those of you that are not ancient, that was how you made ice cream in the early 1970’s. If you use the hand crank method, pay attention to the weather. Hot weather is the key to making ice cream outside.

This recipe is a no cook recipe and yields one gallon of ice cream which is the normal volume for the traditional hand cranked churns. If you are using the countertop electric ice cream makers with the bowl you keep in the freezer, you will probably have to cut the recipe in half. Now, you could do what I do and keep two bowls in the freezer; but, I am a pig. This ice cream will not keep fresh as long as manufactured ice cream; but, I only had that problem once in forty years of making/eating this ice cream.

This recipe predates the 1960s, before anyone was aware of cholesterol. If you have such issues, please keep the servings small. The end result is a very rich ice cream.

Some things you will need

ice cream maker,

Large mixing bowl,


Measuring cup

Measuring spoons

You will need a large spoon, or something, to scrape the ice cream off of the beater.

You will need a container to hold to hold the finished product.


Four large eggs – You can use brown or white eggs.

Two and one half cups granulated sugar,

1/2 teaspoon salt,

Four cups whole milk – Skim milk does make a difference in taste and has little effect on the caloric content.

Four cups of whipping cream - I like to use regular whipping cream. The heavy cream makes the ice cream too rich for my taste.],

Two tablespoons of vanilla extract, or vanilla flavoring - You can use an actual Vanilla bean; but, this is an expensive way to make ice cream.


First step:

In the large bowl, beat the eggs until foamy.

A fork works just fine if you do not have a whisk.

Second step:

Gradually add the sugar and salt until thickened.

Third step:

Add the cream and milk and mix thoroughly..

Fourth step:

Chill the mixture in the refrigerator. This step is important. I find that overnight works best. If you are in a hurry, one hour is the minimum amount of time to chill. You run the risk of the mixture not freezing if the it is not properly chilled.

Fifth step:

Churn freeze in the mixer of your choice and let harden in freezer or ice bucket.


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    • profile image

      Evelyn Hill 

      5 months ago

      I really like the vanilla as well but my daddy loved banana nut ice cream. So my mama usually made both. And, it was all eaten! Well there was 7 of us, mama and daddy, Eva, May,Jan, myself and Little Louie. Then my Uncle Zeb who lived next door to us and next my Uncle Bob and Aunt Nancy and their kids Buddy, Florence, Louise, Emma, Tom, Tricia, and Jon. So it didn’t last long! Thanks for bringing back some great memories!!

    • profile image


      5 years ago

      Thank you so much for posting this recently lost my mom and dad and also lost the best ice cream recipe in the world. Dad always made this when we had company which was a lot during those long summer days and so I set off looking for a no cook vanilla ice cream recipe that also used eggs, looked and looked and looked finally there was your recipe and mix is now in frig waiting for tmr and sweet sweet ice cream, this will be a great reminder of my folks so thanks again for posting this

    • mkiaconis profile image


      8 years ago from wherever it is that I happen to be.

      My stepdad made it from scratch, and it's my favorite so far. He made vanilla, but it was different than this one and not all that great. I'm going to give him this recipe to try. Hopefully we like this one better.

    • leroy64 profile imageAUTHOR

      Brian L. Powell 

      8 years ago from Dallas, Texas (Oak Cliff)

      Thank you for the feed back. I was not sure how the recipes would do. Strawberry ice cream is one recipe I don't have in my collection, unfortunately. I will have to remedy that.

    • mkiaconis profile image


      8 years ago from wherever it is that I happen to be.

      I love homemade strawberry ice cream; I haven't tried this recipe though, and I love the sketches in your hubs.

    • leroy64 profile imageAUTHOR

      Brian L. Powell 

      8 years ago from Dallas, Texas (Oak Cliff)

      I have always associated ice cream with good memories. I was hoping someone else would feel that way too.

    • bayoulady profile image


      8 years ago from Northern Louisiana,USA

      Well,that's a blast from the past!I'm 61 ,so I remember those days when we all used raw eggs in our homemade ice cream. Our favorite was always vanilla,too. You could always add toppings such a strawberries,cookies,or chocolate syrup.

    • leroy64 profile imageAUTHOR

      Brian L. Powell 

      8 years ago from Dallas, Texas (Oak Cliff)

      Vanilla is the greatest flavor of ice cream, in my opinion. If you disagree, I would like to hear what you think is the greatest flavor.


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