Homemade ice cream

Posted in Generalon Jan 26, 2009

Since Sandy got me an ice cream maker for Christmas, I’ve been having a lot of fun making ice cream.

Here is the recipe that I’ve been using:

  1. 2 eggs or 1/2 cup egg substitute
  2. 3/4 cup sugar
  3. 1 1/4 cup cream
  4. 1 teaspoon vanilla, or 2 teaspoons vanilla extract
  5. 1 1/4 cup milk


  1. Pre-freeze storage containers as well as the spatula or spoons that you may use to transfer the ice cream from the machine into the storage containers.
  2. In large bowl, with electric mixer (use whipping attachments), whip eggs for 1 minute
  3. Add sugar to eggs, whip mixture for 1 minute
  4. Add cream to mixture, whip for 1 1/2 minutes
  5. Add vanilla
  6. Add milk.  Whip until mixed, but do not over whip.
  7. Add mixture to your ice cream machine until cream is frozen enough such that it does move very much.  This typically takes 15-25 minutes.
  8. When the ice cream is done, transfer into cold storage containers.  Do not overly scrape the sides of the machine canister (you eat this immediately while freezing the rest)
  9. Ice cream can be eaten anytime you want, but for best results, freeze at lease a couple of hours.

Machine recommendations:

Prefered Machine Type

Prefered Machine Type

I prefer the types of ice cream making machines pictured to the right.  These have a bowl/canister that is pre-frozen (not in the picture) that spins around in the machine while the dasher stays in place.  This makes it easy to watch the ice cream carefully and add additional ingredients as part of the process.  The amount of ice cream made by the recipe above works well with this size of ice cream maker.  The recipe may work with other maker types, but I’ve never tried it.


  • Cookies and cream: Attempt to cut 6 frozen oreos into 6 pieces each.  Add the pieces and all the crumblings to the ice cream mixture in the machine about 2 minutes before it is fully frozen.
  • Mint cookies and cream: Instead of vanilla, add 1 teaspoon of peppermint extract and some green food coloring.  Add oreos the same way you would for cookies and cream.
  • Orange cream: About the same time you add the milk, also add 1/3 cup orange concentrate.  (Buy the frozen stuff that you would use to make orange juice, but melt it down before adding to the cream mixture
  • Heath Chip:Add 4-6 oz (1/2 to 3/4 of the bag) of heath baking chips about 3 minutes before the ice cream is done.

(image credit)



January 26th, 2009 at 6:45 am

So wait, you don’t cook the cream/eggs? I might have to try that recipe 🙂


January 26th, 2009 at 9:23 am

@Britt- That is right, no cooking the mixture at all. If you are sensitive about raw eggs, you should use the egg stuff that comes in a carton that you can buy next to the fresh eggs. If it says pasteurized on the box, you are ready to make ice cream.


January 26th, 2009 at 12:37 pm

That may have been the worst Christmas gift ever! At least for my attempts to eat more healthy.

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