This crowd-pleasing vanilla ice cream is delicious on its own, or when topped with Dark Chocolate Sauce and Nut Praline Topping; a cherry is optional.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1993


Recipe Summary

4 hrs


Ingredient Checklist


Instructions Checklist
  • Combine 3 3/4 cups milk and corn syrup in a large heavy saucepan. Heat over medium heat, stirring to dissolve the corn syrup, until steaming. Meanwhile, whisk together egg yolks, cornstarch and the remaining 1/4 cup cold milk in a medium bowl until smooth. Gradually whisk 1 cup hot milk into the egg-yolk mixture; then pour the egg-yolk mixture into the hot milk in the pan. Cook over medium heat, whisking constantly until the mixture boils and thickens, 3 to 5 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)

  • Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Whisk in Fluff and vanilla until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Pour into the canister of an ice cream maker and freeze following the manufacturer's instructions.

Nutrition Facts

218 calories; protein 5.2g 10% DV; carbohydrates 43.8g 14% DV; dietary fiber 0g; sugars 35g; fat 1.8g 3% DV; saturated fat 0.7g 3% DV; cholesterol 71.6mg 24% DV; vitamin a iu 110.3IU 2% DV; vitamin c 0mg; folate 15.4mcg 4% DV; calcium 159.5mg 16% DV; iron 0.2mg 1% DV; magnesium 14.4mg 5% DV; potassium 202.9mg 6% DV; sodium 87mg 4% DV; thiamin 0.1mg 7% DV.