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 LeAnn R. Ralph
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How to Make Homemade Ice Cream
Without an Ice Cream Freezer

June is Dairy Month and what better way to celebrate than with homemade ice cream?

When I was growing up on our small family dairy farm in west central Wisconsin 40 years ago, my dad would make homemade ice cream using cream and milk from our very own cows and a hand-cranked ice cream freezer.

But you don't need an ice cream freezer to make your own homemade ice cream. You can make ice cream with your refrigerator. Here's how:

Roy's Favorite Recipe from Chapter 16 in my book Give Me a Home Where the Dairy Cows Roam.

  • 2 eggs

  • 3/4 cup sugar

  • 2 tablespoons cornstarch

  • 1 cup milk

  • 1 pint whipping cream

  • pinch of salt

  • 2 teaspoons vanilla

    Note: For a lighter version of homemade ice cream, decrease the cream to 1 cup and increase the milk to 2 cups. Using an electric mixer, beat the eggs for several minutes until thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.

    When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).

    Variations: After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing.

    Here are some possibilities:

  • Strawberries, Blackberries, Raspberries, Peaches, Cherries (or Maraschino Cherries), Chocolate chips, Butterscotch chips, Crushed Heath bars, Crushed peppermint candy, Chopped walnuts, Chopped pistachio nuts, Diced bananas, Coconut, Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in), Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in so that pockets of the syrup remain)

    See Also
    Frozen Blueberry Cream Pie
    Raspberries and Cream Salad
    Strawberries and Cream Pie
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