Old Fashioned Vanilla Ice Cream Recipe

This vanilla ice cream recipe can be used as a base for other flavors. This creamy custard base old fashioned vanilla ice cream recipe will be a 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!

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. It 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
This vanilla ice cream recipe can be used as a base for other flavors. This creamy custard base old fashioned vanilla ice cream recipe will be a 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


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  1. 1

    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

  2. 7


    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.

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