Just milk, sugar and vanilla.
This ice cream is pretty good. Since I don't have a maker, I just mix the ingredients (usually a big batch!) and put the bowl in the freezer. I check on it every 30 minutes or so and it freezes in a few hours. It's really great, and I recommend everyone try it - 16 Jan 2007 (Review from Allrecipes US | Canada)
This is really good and light tasting. I halved the recipe and to make it taste richer I used 1 can evaporated milk and then added enough 1% milk to make 4 cups and doubled the amount of vanilla. (for the full recipe of 8 cups milk, it would be 2 tbsp instead of 1) I also added a handful strawberries that I crushed a little to the mixture just before freezing. The next time I make this I think I will decrease the amount of sugar just a little bit because I don't like super-sweet ice cream. But otherwise, it's really, really nice and guilt-free. :o) - 29 Jun 2003 (Review from Allrecipes US | Canada)
My husband was recently diagnosed as lactose intolerant and allergic to eggs. The one thing he has missed is ice cream. Everything I read said don't bother trying to make homemade ice cream with lactose free milk. This recipe works great with any of the brands of lactose free milk and tastes just like the soft serve ice cream you get at restaurants. I did find I have to use our hand crank maker but it turns out excellent in about 18 minutes. - 08 Feb 2006 (Review from Allrecipes US | Canada)