Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream
  • Prep Time: 15 Min.
  • Cook Time: 15 Min.
  • Yield: 1 1/2 quarts


  • 1 (12 oz.) can PET® Evaporated Milk
  • 5 large egg yolks
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 cup heavy whipping cream
  • 1 tablespoon vanilla extract


  • HEAT evaporated milk in medium saucepan over medium heat to 175°F. Whisk egg yolks, sugar and salt in medium bowl until well blended. Gradually whisk in about one-third of hot milk. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture reaches 160°F. Remove from heat.
  • ADD cream and vanilla to ice cream mixture, stirring until well blended. Fill a large bowl about halfway with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.
  • FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours.
  • Nutritional Information Per Serving

    Serving Size 1/12 of recipe, abt 1/2 c, Calories Per Serving 250, Total Fat 19g, Calories From Fat 170g, Saturated Fat 11g, Trans Fat 0.5g, Cholesterol 140mg, Sodium 75mg, Carbohydrates 17g, Dietary Fiber 0g, Sugar 16g, Protein 4g;Percent Daily Value*: Vitamin A 15%, Calcium 10%, Vitamin C 2%, Iron 2%.

    *Percent Daily Values are based on a 2,000 calorie diet.