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Egg-Free Old-Fashioned Vanilla Ice Cream

This egg-free vanilla ice cream is lighter than the French version. This version is also great for those sensitive to eggs.

  • Yield: Makes 1 1/2 quarts

Source: Martha Stewart Living, July 2006


  • 1 quart half-and-half
  • 1/2 cup sugar
  • 2 vanilla beans, halved lengthwise, seeds scraped (beans discarded)
  • 1/4 teaspoon salt


  1. Stir together all ingredients, and freeze in an ice cream maker.

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