• 2 cups sugar
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch
  • 1 quart whole milk
  • 1 vanilla bean
  • 5 eggs, beaten
  • 1 quart half and half
  • 1 pint heavy (whipping) cream
  • Optional: 1 teaspoon real vanilla extract


Thoroughly mix sugar, salt and cornstarch; stir into milk in a large heavy saucepan. (Not aluminum) Split vanilla bean, scrape out seeds and add to milk mixture along with the bean itself. Heat just to boiling, stiriing constantly. Remove from heat. Remove halves of vanilla bean. Mix 1 cup of hot mixture into beaten eggs, then gradually stir egg mixture back into pan. Return to medium heat; cook and stir until mixture returns to boiling point. Remove from heat. Chill; when ready to freeze, stir in half and half and heavy cream. Taste and add vanilla extract if necessary. Pour into gallon container and add enough cold milk to fill freezer 3/4 full. Freeze according to freezer directions.

Makes 1 gallon.

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Submitted 6/13/05.
Source: Family Cookbook
Submitted By: Joy Bowers
The Ultimate Vanilla Ice Cream