Vanilla Ice Cream
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Vanilla Ice Cream

An ice cream parlor classic made right at home.


2 cups granulated sugar

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 tablespoons vanilla

7 cups milk

5 eggs, beaten

2 3/4 cups heavy cream

1 1/2 cups half & half

Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir in the milk, stirring constantly. Very slowly, add the beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens slightly. Slowly add vanilla, half & half and heavy cream. Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture has chilled.

Remove from refrigerator. Pour mixture into the mixing canister and follow directions in the "How to Use" section, pages 4 to 7. Do not fill the mixing canister more than 2/3 full, as the mixture will expand during freezing.
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