Classic Homemade Vanilla or Chocolate Ice Cream
📜 Collection: UK3 | ✍️ Attribution: Linda Phillips | 📂 Category: Desserts A rich and creamy homemade ice cream base featuring sweetened condensed milk that can be easily customized as vanilla or chocolate. This simple no-cook recipe yields approximately one gallon of delicious frozen treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | Several hours | Approx. 1 Gallon |
🔪 Key Equipment
- Large mixing bowl
- Electric mixer
- Ice cream freezer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 | Eggs | Large, preferably pasteurized |
| 2 cups | Sugar | Granulated |
| 1 can | Eagle Brand Milk | Sweetened condensed |
| 1 tablespoon | Vanilla | Extract |
| To fill | Milk | Homogenized, whole |
Chocolate Variation
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can | Hershey’s Chocolate | Syrup |
Instructions
Step 1: Prepare the Base
- In a large bowl, beat the 6 eggs and 2 cups sugar together with a mixer until the mixture is well blended, thick, and pale.
- Stir in the 1 can Eagle Brand Milk and 1 tablespoon vanilla until fully combined.
Step 2: Churn
- Pour the mixture into the canister of your ice cream freezer.
- Slowly pour in enough milk to reach the manufacturer’s fill line, stirring gently.
- If making chocolate, add the 1 can Hershey’s Chocolate syrup and stir until incorporated.
- Assemble the ice cream maker and churn according to the manufacturer’s directions until the mixture is frozen and reaches a thick, creamy consistency.
💡 Make-Ahead & Storage: Serve immediately for soft-serve texture or transfer to a freezer-safe container to ripen for several hours for a firmer scoopable texture.
Original Recipe Scan
