Old Time Vanilla Ice Cream
Description
This Old Time Vanilla Ice Cream is a nostalgic treat that relies on the classic combination of egg yolks, sugar, and rich dairy to create a luxurious, creamy texture. Unlike modern no-churn methods, this custard-style recipe delivers a sophisticated mouthfeel and a profound vanilla aroma that feels truly homemade. The use of both sweetened condensed milk and evaporated milk adds layers of sweetness and body, ensuring every scoop is indulgent without being overly heavy. It pairs perfectly with fresh berries, warm pie, or simply a chocolate cookie. This dessert is perfect for summer gatherings, family dinners, or when you want to elevate a simple evening at home with a touch of old-fashioned elegance.Ingredients
Directions
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In a large mixing bowl, beat the egg yolks and sugar together until the mixture is pale, thick, and creamy.
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In a separate bowl, combine the sweetened condensed milk, evaporated milk, and vanilla extract.
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Slowly pour the milk mixture into the egg yolk mixture while whisking constantly to combine fully.
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In a clean bowl, beat the egg whites until they form stiff, fluffy peaks.
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Gently fold the beaten egg whites into the custard mixture until just combined and no white streaks remain.
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Pour the mixture into an ice cream freezer and churn according to the manufacturer's instructions until firm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2073.2kcal
- % Daily Value *
- Total Fat 68.6g106%
- Saturated Fat 42.9g215%
- Cholesterol 215.2mg72%
- Sodium 936.9mg40%
- Total Carbohydrate 310.2g104%
- Dietary Fiber 0.0g0%
- Sugars 299.8g
- Protein 66.5g133%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions "Water for each can of milk," but this is likely a misinterpretation of the condensed milk's thickness or a specific old-fashioned technique not standard in modern custard ice cream. Standard practice is to mix the condensed milk directly with the evaporated milk for proper consistency. If the mixture seems too thick, you may add a tablespoon or two of cold water, but it is usually unnecessary.
For best results, ensure your egg whites are completely free of yolk before whipping, as any fat will prevent them from reaching stiff peaks.
If you do not have an ice cream freezer, you can freeze the mixture in a shallow metal pan, stirring it vigorously with a fork every 30 minutes to break up ice crystals until fully frozen.
Store the finished ice cream in an airtight container in the freezer for up to one month. Let it sit at room temperature for 5-10 minutes before scooping for easier serving.
