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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
Nutritional Information
Enjoy!
Robyn xo
Originally published in 2013.
Good
If I want to make mango Ice cream, when should I add the mango puree ?
MJ, I would wait until the ice cream is almost finished and then add the mango puree. Continue making the ice cream until it is completely finished.
Will Almond Breeze vanilla milk make a different as to using whole milk?
I haven’t tried making this ice cream with almond milk so I can’t tell you how it will turn out. However, almond milk has more water than whole milk. Maybe someone on here has used almond milk in this recipe and can tell you how it turned out for them.
Amazing ice cream. Such a great texture and not too sweet!! Follow recipe exactly and you will not be disappointed!!
Thanks, Kara. This has been a favorite recipe in my family for several generations. So glad you enjoy it, too.
The directions say to chill the custard until it reaches 65 degrees Fahrenheit. My question is, can I leave it in the fridge overnight? Or do I need to make this and use it as soon as the temp drops to 65? Looking forward to trying this recipe and making ice cream for the first time with my kids!
You can leave the custard in the refrigerator overnight, Hunter. It seems to be even more creamy then. It just has to reach the 65º temp before you make the ice cream. I hope you enjoy!
Hi, The recipe worked brilliantly.
I’m gonna use it again very soon….
I followed the recipe to the letter, but………….
It only worked out to be 2 pints (1 quart) for me.
Is there something I missed?
Bradley, I’m sorry you missed this. The Notes section of the recipe states this makes 1 quart of ice cream. I’m glad you enjoyed the ice cream.
Can I heat the cream along with the milk?
I haven’t made it that way, Don. Some others who have said they did had mixed results. Some the ice cream made just fine and others said it didn’t.
Made this using lactose free milk and cream and it turned out perfectly! So creamy and not too sweet.
Thanks for the tip, Lovella. I’m so glad it worked out so well for you.