Paula Deen Homemade Vanilla Ice Cream

Paula Deen homemade vanilla ice cream is a creamy, old-fashioned churned dessert with eggs, evaporated milk and sweetened condensed milk that comes together in 30 minutes. Try this easy ice cream social recipe for a cookout or church supper, since it's made in an electric churn and makes a full gallon.

Pack the ice and rock salt in even layers and never fill the cooler to the top, because the salt must stay out of the churn. Let salt slip into the canister and your whole batch tastes ruined.

Paula builds the base from evaporated and condensed milk with sugar and eggs, so you skip cooking a custard on the stove. Topping the churn off with whole milk to the fill line also gives you a full gallon, and the optional fruit variation turns it into strawberry or peach.

Paula Deen Homemade Vanilla Ice Cream

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

32

servings

Prep time

30

minutes

Cooking timeminutes

Calories

190

kcal

A thick, smooth base of eggs, sugar and canned milks is beaten well, then churned with ice and rock salt until the motor labors. A final rest under a towel firms it up into scoopable ice cream.

Ingredients

• 1 tablespoon vanilla extract
  

• 1 (14-oz) can sweetened condensed milk
  

• 2 (12-oz) cans evaporated milk
  

• 2 cups white sugar
  

• 4 eggs
  

• whole milk
  

• salt
  

• Ice
  

• fruit (optional)
  

Directions

• Cream the eggs: Beat 4 eggs and 2 cups white sugar with an electric mixer until the mixture looks creamy. If raw eggs worry you, use pasteurized liquid eggs instead.
• Mix the base: Add 2 (12-oz) cans evaporated milk, 1 (14-oz) can sweetened condensed milk and 1 tablespoon vanilla extract. Then beat everything well so the sugar is fully mixed in.
• Fill the churn: Pour the mixture into an electric ice cream churn, then add whole milk up to the fill line. Insert the dasher before you pack anything around the canister.
• Pack with ice and salt: Fill the cooler about 1/3 full with ice, then add a layer of rock salt. Repeat the layers until the cooler is full, taking care not to overfill so salt doesn't spill into the churn.
• Churn until it labors: Run the machine until it starts to labor or shuts off. Then remove the dasher and drain the water from the cooler.
• Harden the ice cream: Refill with more ice and salt, then cover the churn with a towel. Let it harden until firm, which makes about 1 gallon.
• Add fruit if you like: For strawberry or peach, cover 2 cups sliced fresh fruit with 1 cup sugar. Mix it into the base before the whole milk goes in.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pasteurized eggs in this ice cream?

Yes, pasteurized liquid eggs work as a straight swap if raw eggs worry you. The texture and flavor stay the same because the base is not cooked either way.

How do I make strawberry or peach ice cream?

Cover 2 cups sliced fresh fruit with 1 cup sugar. Stir it into the base before you add the whole milk, then mix well so the fruit spreads evenly.

How long does the ice cream take to harden?

Once the churn labors or shuts off, drain it, repack with fresh ice and salt and cover it with a towel. Plan on a good rest before scooping, since that final chill sets the texture.

Can I make this without an electric churn?

The recipe is written for an electric churn with ice and rock salt, so that is how it works best. A different machine may need a smaller batch, since this one makes about 1 gallon.

Why can't I overfill the cooler with salt?

Salt that spills into the canister mixes into the ice cream and makes it taste salty. Layer it carefully and stop before the cooler is packed to the brim.