Old Fashioned Vanilla Ice Cream Recipe

An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe tastes like an ice cream parlor favorite.

Creamy Vanilla Custard Ice Cream Recipe from addapinch.com

There are vanilla ice cream recipes and then there are vanilla ice cream recipes. You know what I mean?

For years, we’ve made my Grandmother’s recipe for her homemade vanilla ice cream or we’ve made the two ingredient no churn variety. A while back, we found a recipe of my aunt’s that was a bit different from my Grandmother’s and decided to give it a go.

Oh my!

Her’s is a custard base old fashioned vanilla ice cream recipe that is absolutely scrumptious. It tastes like ice cream parlor quality ice cream and is what my husband calls the ultimate vanilla ice cream! I couldn’t agree with him more!

My Grandmother’s is the ice cream that I grew up enjoying during hot summer afternoons for every celebration we could imagine. It tastes amazing and is one that I’ll always love. Light and easy to eat, it is one of those ice cream recipes that must be enjoyed in a bowl or cup, no ice cream cone would ever make friends with her recipe. But, on the other hand, my aunt’s recipe is more indulgent, more velvety and creamy.

My aunt’s is the perfect ice cream cone ice cream recipe, although I’d happily enjoy it in a bowl if cones weren’t around. The scoops hold up well and it doesn’t immediately begin melting the moment the scoop of ice cream is on the cone. Both have their place and I’m forever grateful that they shared their recipes with me.

5.0 from 2 reviews
Old Fashioned Vanilla Ice Cream Recipe
Prep time
Cook time
Total time
An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe tastes like an ice cream parlor favorite.
Serves: 1 quart
  • 4 egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract or vanilla bean paste
  1. Add egg yolks and sugar to a medium saucepan and whisk until a light yellow color and well combined. In another small sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add milk to egg and sugar mixture, stirring constantly. Return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
  2. Once the custard base is ready, stir in the heavy cream and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker's instructions.
This recipe can easily be doubled for a 2-quart ice cream maker or multiplied for a gallon container.

Robyn xo


Originally published July 2013. Republished May 2015.


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  1. 24


    Just five simple ingredients to concoct an awesome vanilla ice cream? Heck yeah. This brings me back to when I was a young boy, making ice cream at some summer camp that I only vaguely recollect. I can’t wait to try this recipe out. I’m sure it’ll be a hit with the friends and family this summer.

    • 28


      Hi Miranda,
      You’ll work carefully combining the egg yolks and the heated milk being sure to whisk constantly as you work. In the first step of the instructions, you’ll find more detail on this. Let me know if you have any more questions on making it! I hope you love it!

  2. 30

    Joan says

    Robyn, this ice cream is the real deal! I love the little flecks of vanilla bean throughout, and the fact that it’s a custard base. Totally indulgent, the way ice cream should be! : ) On my “to make” list for summer!

  3. 33

    Jocelyn says

    I am excited to try this! I have two questions. First, what brand of vanilla bean paste do you recommend? Second, what do you do with the leftover egg whites? I am always looking for recipes or creative ways to use up egg whites. Thank you!

    • 34


      Hi Jocelyn,
      Those are great questions! I love Neilsen Massey vanilla bean paste. It is always top notch. For leftover egg whites, I’ll either make an egg white omelet or pavlova — pavlova usually wins! :)

      • 35

        Jocelyn says

        Thanks so much, Robyn! I found the vanilla bean paste you recommended on Amazon; I shall order it soon. I also found the recipe for pavlova on your website. It looks fabulous!

  4. 37

    Shannon Bettis says

    This looks yummy ! Can’t wait to try it . Is your grandmother’s recipe on here also . I would love to try it too !

  5. 40


    This ice cream was fantastic and very easy to make! I put my custard base in the refrigerator for 8 hours and my ice cream was very creamy. My daughter said that it was like Dairy Queen, but it taste different. My son was scraping the bowl trying to get every melted drop.

  6. 46

    Ileen Cuccaro says

    I see black specks in the ice cream photo, did you use vanilla beans? I do not see that ingredient in the recipe


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