Old Fashioned Vanilla Ice Cream Recipe
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An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe is made from five ingredients and is even better than an ice cream parlor favorite!
Vanilla ice creams come in more varieties than you might think! It’s made with five simple ingredients and turns into such a rich, creamy, delicious and decadent ice cream. Just look at those real vanilla bean specks!
It’s an old fashioned vanilla ice cream recipe that was passed down from my aunt many years ago. It’s a custard base that tastes even better than the best ice cream parlor ice cream you’ve ever had.
I enjoy my other types of ice cream recipes too. But when I want the most creamy, most vanilla, best vanilla ice cream, this one is it!
Old Fashioned Vanilla Ice Cream
My family has always loved making ice cream in the summer. It gets really hot here in the south and enjoying homemade ice cream with family and friends is so much fun! I make many different ice cream flavors and recipes, but as far as vanilla goes it’s this velvety, old fashioned custard type ice cream or my two ingredient No Churn Vanilla.
How to Make this Vanilla Ice Cream
To make this ice cream, you will need these ingredients:
- Egg yolks
- Sugar
- Whole Milk
- Heavy Cream
- Vanilla Bean Paste or Vanilla Extract
Make the Ice Cream Custard
Start by adding the egg yolks and sugar to a medium saucepan. Whisk the until it’s a light yellow color and is well combined.
In another small sauce pan, heat the whole milk over medium-low heat until it just begins to simmer. Do not stir the milk.
Then gradually add the heated milk to the pan with the egg and sugar mixture and stir constantly. Return the combined mixture 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.
Finish With Ice Cream Maker
Once the custard base is ready, stir in the heavy cream and vanilla bean paste (or vanilla extract). Then, pour it into your ice cream maker and process according to your ice cream maker’s instructions.
Scoop and Enjoy!
This is perfect for ice cream cones! Although I happily enjoy it in a bowl if cones aren’t around. The scoops hold up well and don’t immediately begin melting the moment they are scooped onto the cone.
How Much Ice Cream Does this Make?
This recipe makes 1 quart as written.
Can this Recipe be Multiplied?
Yes! You can easily double this recipe for a 2 quart ice cream maker. It can easily be multiplied for a gallon container too!
The Two Types of Vanilla Ice Cream
Both this old fashioned ice cream and my no churn ice cream have their places in my ice cream making life. They are both incredibly delicious, easy to make and I make them both often.
More Ice Cream Recipes
No Churn Chocolate Ice Cream and Chocolate Ice Cream
Blueberry Cheesecake Ice Cream
And so many more ice creams to love!
Here’s my Old Fashioned Vanilla Ice Cream Recipe. I hope you enjoy it as much as my family does!
Old Fashioned Vanilla Ice Cream Recipe
Ingredients
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract, or vanilla bean paste
Instructions
- 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.
- 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.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published in 2013.
Delicious! I’ve made it several times now and it is the perfect recipe. Thank you.
How much ice cream does this recipe yield? 1 quarts?
My ice cream maker is able to hold up to 2 quarts so I’m wondering if I need to double the ingredients.
Crystal, this recipe makes 1 quart of ice cream. You would need to double the ingredients to make 2 quarts. I hope you enjoy!
Can I refrigerate the custard overnight before adding the cream and vanilla and then make the ice cream/
Sharon, you can store this custard in the refrigerator overnight before making the ice cream. It seems the longer it is refrigerated, the creamier the ice cream. I hope you enjoy!
Sharon, you can keep the custard in the refrigerator overnight. Hope you enjoy!
Wait how much of everything do I use like as in cups I am trying to make a dessert out of this but I don’t know exact measurements 😓
Taylor, the ingredients, their amounts, and instructions are in the recipe card above the comment section of the post.
Hi, I’d love to try this recipe but I can use only A2 milk products and, as A2 heavy cream isn’t available to me, I’m wondering if replacing it with additional A2 milk would work. Any advice would be appreciated. would I have to increase the number of yolks? I prefer to avoid thickening agents like cornstarch and. xanthan gum, etc.
Vivienne, you can make 1 cup heavy cream by mixing 1/3 cup melted butter with 2/3 cup A2 milk. I hope you enjoy!
I miss read the recipe and cooked the cream with the milk. do I need to toss and start over?
Regina, the custard should be fine as you made it. I hope you enjoy!
Can I double this recipe?
You can double the recipe, Kathryn. Hope you enjoy!
I just made the custard base. Its still pretty runny at 165. Is that right? Will it thicken as it cools or should i have cooked it longer?
Deborah, if the custard base reached 165ºF, it should be fine. It will thicken as it cools.
I made this ice cream and it is delicious. But I was wondering if I could just use half-N-half instead of milk and heavy cream. Have anyone tried this method.
Hi Yvonne, You can but when I’ve tested the recipe with half and half it didn’t seem as creamy. Let me know how it works for you.