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.

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.
4.77 from 17 votes
Did you make this recipe?



  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.


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

Robyn xo


Originally published in 2013.

106 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?

  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?

  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!

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