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 is made from five ingredients and is even better than an ice cream parlor favorite!

Creamy Vanilla Custard Ice Cream Recipe from addapinch.com

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

Mint Chocolate Chip Ice Cream

Butter Pecan 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!

Print Recipe
4.81 from 42 votes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: homemade vanilla ice cream, how to make ice cream, ice cream recipe, old fashioned vanilla ice cream, vanilla ice cream recipe
Servings: 8 servings
Calories: 198kcal
Author: Robyn Stone | Add a Pinch

Ingredients

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

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

Serving: 0.5cup | Calories: 198kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 28mg | Potassium: 72mg | Sugar: 14g | Vitamin A: 615IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.3mg

Enjoy!
Robyn xo

 

Originally published in 2013.

199 comments on “Old Fashioned Vanilla Ice Cream Recipe”

  1. Could you chill the custard overnight or would that be to long ? I am thinking of making this for a family barbecue as well as some of your other recipes.

  2. So quick easy to make with a great flavour , I made with semi skimmed milk the first time and it came out great, the second time I made with duck eggs and add chocolate chips and caramel, yummmm .

  3. I miss read the recipe and added the cream when I added the milk.  I hope it comes out ok.  Any idea if it will be ok?  I’m going to proceed with the recipe.  I’ll report back with the results 

  4. Going to try this for the 4th of July.  Any tips one hw to avoid ice crystals if making (and freezing) in advance?  I read about using 1tbl of vodka but not sure if that’s a good idea. Hoping you’ll know 🙂

    • Hi Liz,
      I place the ice cream in an airtight container, then place a sheet of plastic wrap tightly directly on top of the ice cream, then freeze. Hope this helps and hope you like the ice cream! Happy 4th!

      • Can someone please tell me where they have found heavy cream for sale? I have only been able to find heavy whipping cream in local stores. Thank you. 

      • Hi TK,
        Heavy cream and heavy whipping cream are basically the same. So, you can use heavy whipping cream in this recipe if that is what you can find in your store. Hope you enjoy the ice cream. Thanks!

  5. I tried the recipe and made enough for 4 quarts will churn it on Tuesday it look good

  6. Simple and soooo yummy!!  (Should have doubled it….next time we will!)

  7. Do you add milk to the full line?? The recipe does not say so.  My ice cream maker says to do that.

    • Hi Beth,
      I don’t add any extra milk to my recipe. This recipe makes a quart of ice cream. If your ice cream maker makes 1 1/2 quarts, you would need to make 1 1/2 times the recipe and if its 2 quarts, you would need to double the recipe. Hope this helps. Enjoy!

  8. I may have cooked my custard a little too much. It tastes slightly “eggy”. Do you think it will be ok after frozen?

  9. The ice cream was so easy to make and had an incredible flavor! Will be sure to make this again!

  10. I want to try making this but I don’t have an ice cream machine. Can this recipe be made without a machine?

  11. Fail Proof recipe. I love it and I can even add my own flavor combinations! AMAZING!!!!

  12. This recipe turned out beautifully – this one will be stored in the permanent file. The only thing that I would change next time we make it is to decrease the sugar to 1/3 or even 1/4 cup since the final product (and most desserts in my opinion) was a bit too sweet for my tastes. Hopefully, that still works with the ratio of egg yolks.

  13. This may be a dumb question but do you heat the egg and sugar mixture before adding in the heated milk? It says add to saucepan but doesn’t say to heat like it does for the milk.

    Thanks! 

    • Hi Diana,
      You add eggs and sugar to a cold saucepan and mix. Set aside. In a second saucepan, you heat the milk and then pour into the saucepan with the sugar and eggs. You then heat that mixture over medium-low heat. Hope this helps!

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