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 vanilla ice cream recipe and decided to give it a go.

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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!

Old Fashioned Vanilla Ice Cream

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.

Yield: 8 servings
Course Dessert
Cuisine American
Keyword homemade vanilla ice cream, ice cream recipe, old fashioned vanilla ice cream, vanilla ice cream recipe

Old Fashioned Vanilla Ice Cream Recipe

Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
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.
4.81 from 26 votes
Did you make this recipe?

Ingredients

Directions

  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.

Notes

Yield for recipe as written: 1 quart

This recipe can easily be doubled for a 2-quart ice cream maker or multiplied for a gallon container.

Nutrition Facts
Old Fashioned Vanilla Ice Cream Recipe
Amount Per Serving (0.5 cup)
Calories 198 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 141mg 47%
Sodium 28mg 1%
Potassium 72mg 2%
Total Carbohydrates 15g 5%
Sugars 14g
Protein 2g 4%
Vitamin A 12.3%
Vitamin C 0.2%
Calcium 6.5%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

 

Originally published in 2013.

135 comments on “Old Fashioned Vanilla Ice Cream Recipe”

  1. I’ve never been a huge homemade ice cream fan. In the past it was always so watery and not very creamy. Decided to give it one more try and made this for Father’s Day yesterday. Wow! Seriously the best ice cream ever. It was so creamy and had so much flavor. My only complaint is I wish we had more!!

  2. Delicious! A big winner in my family! I have never had vanilla ice cream that tastes like this! It’s so creamy and not too sweet or rich. Perfect in my opinion! Thank you so much  for sharing the recipe!!! 

  3. May I store the custard base in the refrigerator overnight before completing the ice cream making process the following day?

    • You can! I hope you enjoy it!

      • I also love your vanilla ice cream, and that is saying a lot because I have never liked homemade ice cream. With have our own cow, so I make it for the family. Now when I gain weight it will be your fault.LOL When I was on your site before, you had a recipe for making your own vanilla extract? I can not find it now, and I have the ingredients for it.
        Thank you again for the great recipe.

        Nancy

        lol

      • Hi Nancy!
        I’m so happy you enjoy the vanilla ice cream! 😉
        Here is my recipe for Homemade Vanilla Extract. I hope you enjoy it! Thanks! xo

  4. This is a delicious custard, not too sweet. Great with an apple tart. Thanks for sharing.

  5. My custard base was chunky, did I over heat it? Will it still be good?

  6. By accident I combined all ingredients to make the custard instead of adding the cream and vanilla after chilling the milk eggs and sugar. How will this turn out when I put the whole mixture into the ice cream machine?

    • Hi Joann,
      I’ve not made the recipe this way, but if you followed all the steps up until adding the cream and the vanilla at the end before chilling, it may work out fine. Thanks!

  7. How can I adapt this recipe to include strawberries? Thank you!

  8. Can this recipe be used in an ice cream maker?

  9. Please disregard my email. I didn’t red the final step! My apologies

  10. So if I’m multiplying correct it will use 16 eggs for a gallon of ice cream? 

  11. Is heavy cream and heavy whipping cream the same?

    • Hi Teresa,
      They are close, but not the same. Heavy cream has a higher fat content than heavy whipping cream and is “creamier”. I hope this helps. Enjoy the ice cream! xo

  12. The best and easiest to make ice cream recipe there is.

  13. I love this recipe.  I’ve been using coconut cream (just the solid without the liquid from the can) instead of the whole milk because we try not to moderate our dairy intake. I’ve used coconut cream in other recipes and it works great. I’m having trouble with this one though. The finished product is great out of the ice cream maker but when we have the leftovers the next day it is rock solid. Other recipes I’ve had stay smooth and creamy for days in the freezer. The strangest thing is that the first time I made this recipe it DID stay creamy in the freezer but I’m not doing anything differently! Any thoughts?

  14. His is one of the better ice cream recipes I’ve tried but for some reason the leftovers are rock hard the next day when I take it out of the freezer. I’d expect it to be a little thicker but I was hoping for something at least close to the original creamy goodness from when it came out of my ice cream maker bowl. Thoughts on why this happens?

    • It’s an ice crystallization issue. You need a stabilizer for it. Add “Xanthan gum” to it. Mix the gum powder with the sugar before the first process. For this recipe you’ll need about 1/4 teaspoon of the power. It will never be Rock solid. Even if you leave it to melt then refreeze again it will still be creamy

  15. What temperature is simmer for the milk?

  16. Absolutely The Best! I didn’t realize it was only a quart. My Family Agreed “The Best Ever”! Making a Gallon today! Many Thanks for sharing .

  17. I made it for the Fourth of July family gathering. It was perfect! Everyone enjoyed it, & I was so proud!

  18. This was my first time ever making homemade ice cream. I’ve always left this to others in the family to make but theirs is more like ice milk – not very creamy. Since the 1st week of July, we’ve made this recipe 4 times (the last 3 times were double batches) and I don’t know that I would ever use another recipe. We love it and everyone approved – especially the grand kids.

    As others have stated, the ice cream is very hard when stored in the freezer for the next day, but we just leave it out for a few minutes before serving and it will be creamy again.

    Today, I’ve shared your recipe with 2 other people and we are planning an end of summer party at work next month, and we will be gathering ice cream freezers for making homemade ice cream. I already know which recipe I will be using.

    Thank you for sharing!

  19. This was delicious! Wondering how to make it chocolate?

  20. This recipe calls for 2 cups total of milk/cream which equals a pint. The recipe says it yields one quart of ice cream? Are those numbers correct?

    Thank You

    Brian C

  21. Does it turn out fine if you use coconut sugar as well as regular sugar

  22. This recipe was amazing! My family devoured the entire quart immediately after it was done! I will definitely quadruple the recipe the next time I make it which will be today! 

  23. It’s important to note that you should put the mixture through a sieve when putting it into your ice cream maker in order to remove any potentially cooked egg or milk residue.

  24. I am new to the world of homemade ice cream. One question I had regarding the instructions…do you just combine the egg yolks and sugar, or do you do it over heat and have it thicken before adding the warmed milk? The instructions don’t seem clear on that point.

    • Hi Sarah,
      The egg & sugar mixture is not heated – only whisked well – then add the heated milk as directed and proceed heating as per the recipe instructions. Hope this helps and that you enjoy the ice cream! It’s truly one of our favorites! Thanks! xo

  25. I had some little thick bits at the bottom of the pan when making the custard. Are you supposed to stir while heating to 165 or just let it sit over the heat? Thank you.

    • Hi Jen,
      You will heat milk over medium-low heat until it just begins to simmer. Do not stir at this point. When you gradually add milk to egg and sugar mixture, you will stir constantly. Return to heat until it reaches 165º F, but do not allow it to come to a boil.
      I think that it possibly needed to be stirred more thoroughly during the step of gradually adding the milk to the egg & sugar mixture.
      I hope this helps and that you enjoy it! xo

  26. Tastes a lot like Hägen Däz. The taste and texture are lovely. Will definitely be making this again and again. 

  27. Awesome recipe

  28. Awesome recipe!

  29. Is this recipe able to be made in the old fashioned churn style with ice and salt ice cream maker? I really want to try this recipe and that is the only kind I have. My son asked for blackberry pie and homemade vanilla ice cream for his birthday and I thought this recipe sounds like it will go wonderful with the pie.

  30. Awesome taste. We made a gallon of this and it is the best. We made the stuff last night and then let the liquid chill overnight and then made ice cream the next day.

  31. Looking to convert this recipe to keto. I’m going to sub almond milk for the whole milk… do you suggest adding some full fat yogurt to give the almond milk a little more body or just change the cream: milk ratio? I’m thinking I should stir some yogurt in at the end along with the cream and vanilla. Thanks!

  32. My dad found my mom’s ice cream maker while cleaning out a closet. She absolutely loved to make homemade ice cream. We haven’t had any since she passed in early 2016. He gave the ice cream maker to me this past weekend. He asked me to make him some one day. I found your recipe and gave it a try. Best homemade ice cream we have had. I doubled the recipe but will quadruple it next time.

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