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.
So I didn’t understand fully… when you put it back on the heat to bring it up to 165, are you supposed to continue stirring or just bring it up to temp without touching it?
When I poured it into a container for the fridge, there was custard type cooked egg at the bottom of the pan. So now I don’t know if it’ll set correctly or if I was maybe supposed to continue stirring it?
Amy, make sure the eggs and sugar are mixed thoroughly before adding the warm milk. Add the milk gradually to the sugar/egg mixture and stir each addition thoroughly. Be sure to stir constantly while heating.
Thanks Robyn – I suggest adding that to the recipe above to minimize others from not understanding in the future.
Will it hurt to let the base in the fridge overnight and finish the ice cream the next day? I know it said to cool the base to 65 degrees and then proceed, so I wasn’t sure if getting it down to 37 degrees before proceeding would cause an issue.
Megan, the base can stay in the fridge overnight. It is even creamier sometimes after it has been in fridge overnight. I hope you enjoy!
I made this last night and quadrupled it to make a gallon. my custard stayed very runny even though I brought the eggs and milk up to 165. when I churned it, it never froze and stayed soupy. did I miss a thickening agent?
Tricia, I have not tried quadrupling this recipe so I’m not sure why it did not thicken. Did the mixture thicken when you cooled it to 65º in the refrigerator before churning? If not, then it sounds like the mixture did not cook long enough even though the custard reached 165º.
Do you know how much cocoa i would use in this if i was trying to make it chocolate?
Breanna, I haven’t made this recipe as a chocolate ice cream. You also like my Chocolate Ice Cream Recipe and my No Churn Chocolate Ice Cream Recipe.
Can I half the sugar on this, will it affect the recipe? Thanks.
Lori, I have not made this with reduced sugar so I can’t tell you how it will turn out.
I made this with half the sugar and it was DELICIOUS!! No problems, whatsoever.
Should you put the base straight into the fridge after hitting 165 degrees or let it cool to room temp first?
Sam, you can place the custard base into the refrigerator as soon as you have poured it into an airtight, refrigerator-safe container. You don’t need to let it cool to room temperature before placing it in the refrigerator.
Hi, I missed the part where you only beat the milk! I heated milk and heavy cream. I did strain it after tempering the mixture with the eggs. Any adverse affects that you know of? Oops!
Racheal, I think the ice cream still should be fine the way you made it. I hope you enjoy1
CN I use honey or maple syrup instead of sugar?? Also what kind of ice cream machine do you have? I have kitchen aid ice cream attachment I assume will work fine?
Chelsea, I haven’t made this ice cream using honey or maple syrup so I can’t tell you how it will turn out. Also, I haven’t used a Kitchen Aid ice cream attachment to make this ice cream but it should work with this recipe. This recipe should work with any type ice cream maker.
Just wanted to let you know that I tried it with honey and it is amazing. Taste awesome. Totally works.
How much honey did you use?