culinary review

Egg Based Smooth Vanilla Ice Cream

Last Modified: 03/07/12
First Published: 11/12/07
Views: 2739
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Views: 2739


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General Info
Servings: 6
Total Cost: $1.76
Cost Per Serving: $0.29
Total Calories: 1,305
Calories/Serving: 218
Eggs, Chicken (2 eggs) * 100.00 Grams $0.33 156
Sugar, White Granulated 1/2 Cup 100.00 Grams $0.13 387
Milk, Whole 1 Cup 240.00 Grams $0.24 150
Heavy Whipping Cream 36% 3/4 Cups 180.00 Grams $0.84 600
Extract, Vanilla Pure 1 Teaspoon 4.33 Grams $0.21 12
This vanilla ice cream recipe is one of our favorites. It’s smooth, sweet and creamy with avanilla_icecream perfect hint of vanilla. We like the egg based ice cream, it freezes better and stays nice and creamy. If you have a vanilla bean, then by all means use it (infuse a split vanilla bean in the cream, heat, let cool and scrape out the vanilla pieces) otherwise good quality vanilla extract suffices.

  • 2 eggs
  • ½ cup sugar
  • 1 cup milk
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract (or 1 tablespoon vanilla sugar)


Whisk the egg and sugar together well. Add the milk. Slowly cook the mixture over a double boiler until it has thickened (about 15 minutes), whisk continously. Let cool until room temperature, add vanilla and the cream. Let cool in the fridge until cold. Pour into an ice cream maker and run it until you have a good consistency (about 30 min). Either eat right away or store and freeze.