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Safe Homemade Ice Cream Recipe

This simple, basic ice cream recipe is delicious on its own, or use the variations below.

Servings: 8

Active time: 15 minutes

Total time:


  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 3/4 c granulated sugar
  • 2 c whipping cream
  • 1 c milk
  • 2 tsp vanilla extract


  1. In a medium bowl, beat eggs and sugar until light and fluffy. Add cream, milk and vanilla; mix well. Pour into canister of ice cream maker. Freeze according to manufacturer's directions.
  2. Transfer to freezer-safe container and freeze until firm, as desired.


Makes about 1 quart (eight 1/2-cup servings)


Flavor Variations

Instead of vanilla, add one of the following options:

  • 1 teaspoon mint extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon coconut extract


Toward the end of freezing or churning cycle, add 1/2 cup of your favorite chunky ingredients. Try mini chocolate chips, nuts, coconut, marshmallows, cookie pieces, candy pieces or cookie dough (made with Safest Choice pasteurized eggs, of course!) Be creative!


Nutrition Facts

Serving Size (4 oz.)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 290
Calories from Fat 220
Total Fat 24g (37% DV)
Saturated Fat 15g (75% DV)
Trans Fat 0.5g
Cholesterol 130mg (43% DV)
Sodium 55mg (2% DV)
17g (6% DV)
Dietary Fiber 0g (0% DV)
Sugars 15g
Protein 4g
Vitamin A 20%
Vitamin C 0%
Calcium 8%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.