Penn State Eggless Ice Cream Base 24.000

Deb Lindsey for The Washington Post

Jul 3, 2013

This is based on a nearly 90-year-old formula. In 1975, Philip Keeney of the Berkey Creamery at Penn State adapted the ice cream base for home cooks; eggs were left out because of food safety concerns over consuming raw eggs.

Be sure the mixture is at or near refrigerator temperature (40 degrees) before placing it in the ice cream maker.

Make Ahead: The base mixture needs to be refrigerated for 1 hour before being transferred to an ice cream machine for final processing. The ice cream base can be refrigerated for up to 4 days or frozen for up to 1 month; defrost completely before using.

Servings: 24

Yield: Makes 1/2 gallon of ice cream base (enough to make about 3 quarts of ice cream)

  • 3 1/2 cups homogenized whole milk
  • 1 1/2 cups Eagle brand sweetened condensed milk (do not use low-fat or nonfat)
  • 1/2 cup sugar
  • 2 2/3 cups heavy (whipping) cream
  • 1 to 2 tablespoons vanilla extract


Pour the whole milk into a large mixing bowl. Stir in the condensed milk; then the sugar, until it has completely dissolved; then the heavy cream.

Cover with plastic wrap and refrigerate for 1 hour.

Stir in the vanilla extract (to taste) just before transferring the mixture to an ice cream maker. Process according to the manufacturer's directions; pour in any add-ins after 6 or 7 minutes of churning or when the mixture is nearly frozen.

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Recipe Source

Adapted from the Berkey Creamery at Penn State in University Park, Pa.

Tested by Bonnie S. Benwick.

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