No-Cook Ice Cream

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Preparation info

  • 2 to 3 quarts

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sugar
  • 4 eggs, well beaten
  • 6 cups milk
  • 4 cups heavy cream
  • 2 tablespoons vanilla extract
  • ½ teaspoon salt


Gradually add the sugar to the eggs, beating constantly. Continue beating until mixture is thick. Add milk, cream, vanilla and salt. Mix thoroughly. Freeze according to directions for the kind of ice-cream freezer used.

Strawberry, Raspberry, Peach or Banana Ice Cream

Substitute four cups puréed fresh fruit, selected as desired, for four cups of the milk. Omit the vanilla. If desired, substitute almond extract.

Nut Ice Cream

Add two cups chopped nuts to mixture.

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