This post may contain affiliate links. Please read my disclosure policy.

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!

4.9 from 85 votes

Old Fashioned Vanilla Ice Cream Recipe

Dessert 15 mins

Prep Time 5 mins
Cook Time 10 mins
Servings 8 servings
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
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.

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.

Nutritional Information

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

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

Enjoy!
Robyn xo

Originally published in 2013.

Ice Cream and Frozen Treats Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

Leave a Comment

Your email address will not be published.

Recipe Review




Comments

  1. I see black specks in the ice cream photo, did you use vanilla beans? I do not see that ingredient in the recipe

  2. 5 stars
    Wow, does this look delicious! I like that you can use the custard base for other flavors. Very nice.

  3. 5 stars
    This ice cream was fantastic and very easy to make! I put my custard base in the refrigerator for 8 hours and my ice cream was very creamy. My daughter said that it was like Dairy Queen, but it taste different. My son was scraping the bowl trying to get every melted drop.

  4. There is nothing better than homemade vanilla ice cream girlfriend. Old school recipes are indeed the best!!!

  5. This looks yummy ! Can’t wait to try it . Is your grandmother’s recipe on here also . I would love to try it too !

  6. I am excited to try this! I have two questions. First, what brand of vanilla bean paste do you recommend? Second, what do you do with the leftover egg whites? I am always looking for recipes or creative ways to use up egg whites. Thank you!

    1. Hi Jocelyn,
      Those are great questions! I love Neilsen Massey vanilla bean paste. It is always top notch. For leftover egg whites, I’ll either make an egg white omelet or pavlova — pavlova usually wins! 🙂

    2. Thanks so much, Robyn! I found the vanilla bean paste you recommended on Amazon; I shall order it soon. I also found the recipe for pavlova on your website. It looks fabulous!

    3. I’m so glad you found it all, Jocelyn! Let me know once you try it what you think!!

  7. Most of the ice cream varieties that I make are custard style. It is just so good. I don’t always cook it and have never had any problems although I do let people know.
    My son’s favorite ice cream flavor is vanilla.

  8. Robyn, this ice cream is the real deal! I love the little flecks of vanilla bean throughout, and the fact that it’s a custard base. Totally indulgent, the way ice cream should be! : ) On my “to make” list for summer!

    1. Hi Miranda,
      You’ll work carefully combining the egg yolks and the heated milk being sure to whisk constantly as you work. In the first step of the instructions, you’ll find more detail on this. Let me know if you have any more questions on making it! I hope you love it!

  9. Custard type ice cream is THE best. Vanilla is always always a winner. I could have licked the picture of the cone
    on the screen. Looks luscious.

  10. I haven’t made any ice cream yet this year, but this is making me want to get a move on! Yummmmm! Great photo.

  11. Just five simple ingredients to concoct an awesome vanilla ice cream? Heck yeah. This brings me back to when I was a young boy, making ice cream at some summer camp that I only vaguely recollect. I can’t wait to try this recipe out. I’m sure it’ll be a hit with the friends and family this summer.

  12. 5 stars
    Made it today, it’s the best homemade ice cream recipe we’ve had. It made a little less than a quart. I refrigerated the custard overnight and it made for the most creamy ice cream ever. Thanks so much for sharing this amazing recipe!

  13. 5 stars
    Decided to treat myself to an old fashioned hand crank maker (5 stores later found one) I already had an electric one but not the same. This recipe was fantastic. Surprised my family with it today and everyone loved it. Thanks so much for sharing it, think there is going to be a lot of ice cream parties this summer.

    1. I’m so glad you all enjoyed it, Ruth! I remember years and years of my grandparents putting my sister and me in charge of being the ones to crank the hand crank for our ice cream! I think that was some of the best ice cream I’ve ever had!

  14. 3 stars
    mine doesnt seem to be getting solid. It tastes like melted vanilla ice cream but its still a liquid. what did I do wrong.

    1. Hi Renee,
      Did the custard reach the 165ºF while cooking and then chill to 65ºF before making in your ice cream maker? That should have done the trick to getting the custard nice and thick and perfectly creamy.

  15. So I guess the cream goes into the milk? And for those of us without a thermometer, can you give some clues as to the correct temp? milk bubbling around the edges? steam coming off?

  16. I made this on the 4th. So much better than my old recipe.And it’s pretty easy. This is now my permanent go-to recipe. Thank you so much.

    1. I don’t think you’ll have the desired result using milk as you would if you used cream. Thanks!

    1. Hey I’m trying this today!!!?I’ve got an old fashioned ice cream machine!!! The kiddos will have to use there XBOX THUMBS FINGERS and WRISTS to get dessert!!!??

  17. 5 stars
    Thanks so much for sharing the ice cream recipe. I had lost mine and this sounds just like it. Happy 4th of July!!!!

    1. I’m happy you are giving it a try, Cathy! It’s perfect for summer and so delicious! Thanks – have a wonderful summer and a happy 4th!!! xo

  18. So, when you say make according to ice cream maker instructions, you just mean the churning part? You don’t add any additional milk or cream to the recipe,correct?

  19. Oh, Robyn – I wanted to reach right out and take that cone! Pinning so that I have this all summer long! xo

  20. Hi Robyn

    If I do not have an ice-cream maker, will this recipe still work by putting it into a container and putting it in the freezer to set? Thanks very much.

    Kind regards
    Jennifer

    1. Hi Jennifer,
      I’ve not made it without an ice cream maker, so I can’t say how it will turn out. If you try it that way, I’d love to hear. Have a wonderful summer! Thanks!

    2. Try putting it in a small coffee can then place that in a larger can and surround with salt and ice……roll back and forth until set 🙂

  21. When cooling down the custard it might help to put Saran Wrap plastic wrap over the top to keep a film from forming also setting it in a ice water bath helps it cool down faster. This will be my third time making this exact version. It has
    Been a great success. Next time I will attempt to make some with peaches. Thanks.

    1. Hi Mark,
      I’m so thrilled you enjoy this ice cream! It is a delicious family favorite – I think you’ll love the peaches too! I appreciate you sharing your tips with others too. Thanks so much!

  22. My ice cream maker makes 1 gallon of ice cream. Can this recipe be doubled, tripled or quadrupled, without any adjustments?

  23. My ice cream maker makes a gallon so can I times it by four? Im gonna make it tomorrow so I would like to know if all ingredients should be multiplied by 4 like the vanilla.

  24. 4 stars
    I doubled the recipie and mixed all of the ingredients in a pot and heated them to 165 degrees while whisking every minute or two, refrigerated, and then used my kitchen aid ice cream maker, turned out delicious.

    1. That’s great to hear, Cindy! Thanks for the compliment! So happy you enjoyed it! xo

  25. 5 stars
    Very good recipe. I have made this several times and have tweaked it a bit. First, I double it to make a half gallon. It isn’t worth the effort for less than a half gallon, IMHO, since the ice cream will last a while in the freezer. If I had a larger ice cream maker, I would make a gallon at a time.

    Second, for a half gallon, I reduce the egg yokes by one, so seven in total. Than I add about 50% more vanilla, and if I am making this for a special occasion, I will splurge and get a real vanilla bean which I scrape and add the seeds and bean to the milk in while it is heating up.

    Finally, I add a hearty dash or two of salt. Possibly about an 1/8 teaspoon, if I had to guess. It enhances the richness of the eggs and cream. Since I always salt when cooking with eggs, I figured this was an obvious addition and really makes the delicate flavors pop.

  26. 5 stars
    This recipe came out delicious. Super easy. Made the custard ahead, put it in the fridge to cool it and the next day put it and the other 2 ingredients into the cuisanart ice cream maker, In 20 minutes we had delicious ice cream

  27. 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!!

    1. I’m excited that you enjoyed this ice cream, Lisa! It’s a favorite in our family so I’m glad to hear you liked it too! xo

  28. 5 stars
    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!!! 

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

    1. 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

    1. Can you use this as a base add a fruit to it like passion fruit? If yes how much would you add

    1. Hi Jamie,
      It’s possible that could have happened – it may still taste good but I can’t say. I hope that it turns out great and that you enjoy it! xo

  30. 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?

    1. 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!

    1. 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

    1. 5 stars
      I just made this the other day and fresh out of the mixer, it’s the best ice cream I’ve ever had. My son said it ruined him for all other ice cream. I made it almost exactly the same as the recipe, only small change was I used an inch of actual vanilla from a bean with my exact (no paste).

      After freezing it, the ice cream was really good but not as creamy as fresh out the mixer bowl, and I realized I forgot the trick of adding parchment paper to seal the top to keep it creamy. Making again today!

  31. 4 stars
    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?

  32. 4 stars
    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?

    1. 5 stars
      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

  33. 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 .

    1. Susan,
      Heavy cream and evaporated milk are not the same. Heavy cream has at least 36% fat while evaporated milk has about 8%. Hope this helps!

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

  35. 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!

  36. 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

    1. I’ve not tried it before with coconut sugar, so I can’t say how it turns out. I hope you enjoy the ice cream! xo

  37. 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! 

  38. 5 stars
    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.

  39. 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.

    1. 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

  40. 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.

    1. 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

  41. 5 stars
    Tastes a lot like Hägen Däz. The taste and texture are lovely. Will definitely be making this again and again. 

  42. 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.

  43. 5 stars
    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.

    1. I’m so glad you enjoyed it, Jeff. Great idea to let it chill overnight and then make the ice cream the next day! xo

  44. 5 stars
    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!

  45. 5 stars
    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.

    1. Thanks so much for sharing this with me, Anthony! I’m so happy you found the ice cream maker and you enjoyed this ice cream with your dad. How special!!! 🙂

  46. I have made this ice cream twice now, and I may never eat any other ice cream !
    It really is the best home made I have ever had!

  47. Hi, am just making this but am unsure of the part to heat the milk and egg till 165F , am I suppose to cook the liquid till it turns to custard? Because at 165F it is still liquidy 

    1. The custard will still be a bit thin but after cooling it will thicken into the consistency of custard.

    2. I also had this issue with heating to 165 degrees. My egg/sugar /milk mixture after cooling was still thin. Should I still go ahead and churn the icecream

  48. 5 stars
    Well this was my first attempt at making ice cream and I went all in. I bought a 20 qt (5 gal) ice cream freezer powered by a 1931 John Deere hit and miss engine. I took the recipe and multiplied it times 20. Yep that had me separating 80 eggs and adding 10 cups of sugar, etc… It turned out awesome!!! I had many say it was the best ice cream they had ever had. So thanks for making me a hero. 🙂

  49. 5 stars
    This was the very first ice cream I ever made. I substituted a little Colombian coffee liqueur for a half cup of the half-and-half. I can’t eat dairy, but 4 people including a chef tried it and everyone thought it was magical. Next time I would cut the vanilla in half and add 1 cup of Bailey’s in lieu of some half-and-half.Simple, delicious, and almost fool proof.I would give it 6 stars for simplicity alone if I could.Philadelphia stlye ice cream may take a little longer to churn (this took half hour plus) but well worth the wait.I would recommend thos to everyone!

  50. 5 stars
    It is a perfect old fashioned vanilla ice cream. I already made it a few times and I am definitely adding it to my recipe list. 

  51. 5 stars
    Hi,
    Thank you for the recipe!
    I have a little question: how the consistency of the custard base has to be?
    Mine is really running!  DidI do it wrongly?
    Thank you very much in advance!
    Best regards,
    Jenny

    1. Hi Jenny,
      The custard will be a little bit thin until it is cooled, then should be custard texture. Just make sure the temp reaches 165º. Thanks!

  52. Awesome recipe. Made a batchaikovsky today. Wow. Never buying ice cream again. Quick and easy to follow. And extremely creaamy and tasty. Family just loves it….next is strawberry and chocolate flavour.
    Thank you…

  53. 5 stars
    Great recipe. I tweaked it a little… I am on a low carb diet but I LOVE ICE CREAM. So, I used your recipe but changed the milk to 1/2 heavy whipping cream 1/2 water and I used 16 packets of truvia instead of sugar. It tastes great! I made it without an ice cream maker by putting the ice cream mixture into a quart bag then placing the quart bag into a gallon bag filled with ice and salt. Shake shake shake for about 10 minutes then put it in the freezer for about 1 hour. Now it’s amazing ice cream.

    1. I am so glad your substitutions worked so well and that you enjoy it, Alex! Nothing like some creamy, delicious ice cream! Thanks! xo

  54. Hi Robyn. Is it important to cool it to only 65 degrees? If you leave it in the fridge for longer it will obviously get much colder than that.

    1. Hi Thomas,
      You will store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be. Enjoy!

  55. Super excited to try this out! How long can I keep it in liquid form before putting in a machine would you think?
    Thanks!! 

  56. 5 stars
    Best ice cream ever!! Made a few changes (combined yours and the ice cream maker’s recipe in booklet) and it turned out heavenly!!

    Your recipe made more sense in the way it was combined and prepared.

    1. Amanda,
      I haven’t tried this recipe with only heavy cream so not sure how it would be.

  57. 5 stars
    So, being new to the “tempering” world, my eggs “scrambled” HOWEVER…my ice cream turned out quite delicious and creamy. I will use this recipe as my Go To. Thank you for sharing this with the world!!

  58. 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.

    1. Hi Charly,
      Yes, you can chill the custard overnight. The longer the custard base chills, the creamier your ice cream will be. Enjoy!

    2. 5 stars
      This is my go-to vanilla ice cream recipe – its deliciously thick and creamy. I think the custard base is key to great ice cream.

      I’ve also adapted this recipe to make sticky toffee ice cream by substituting soft brown sugar for the white sugar and then adding 1 tbsp of black treacle alongside. Delicious!

    3. Your toffee ice cream sounds delicious, Nikki! So glad you love the vanilla ice cream recipe. Thanks!

    4. You don’t heat just the yokes and sugar. You would just whisk them until light color. You will heat the milk, then add the heated milk to the egg and sugar mixture and gradually heat to 165ºF.

  59. 5 stars
    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 .

    1. I was just wondering if I wanted to make this into a coffee ice cream then how much coffee would I add and should it be instant coffee powder or a brewed coffee. I love this ice cream and I would prefer to use this ice cream and just adapt it to other flavours, rather than using another recipe. I hope this makes sense. Thanks

    2. Joshua weissman simmered coffee beans in the milk ( I think that’s a waste of coffee.) I would grind beans up and put in a reusable tea bag or coffee filter, then steap in the simmering milk. Or go with instant. Using brewed coffee will contain water and most likely add more ice crystals to the finished product than desired.

  60. 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 

    1. I’m sorry, Crystal, but I haven’t added the heavy cream with the milk so I’m not sure how it will turn out. Good luck! Let me know how it does.

    2. I’ve made this ice cream several times and it’s always a big hit. So creamy and super easy to make.

  61. 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 🙂

    1. 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!

    2. 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. 

    3. 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!

    4. Teresa, I have not tried adding fruit to this recipe but maybe others on here have and can tell you how much they added and how it turned out.

    1. @Diana, thinking of making it this week for my hubby. We have a 4 quart maker as well. How did yours turn out?

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

    1. 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!

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

    1. Hi Nichole,
      I’ve never tasted the eggs after the ice cream is frozen. Hope you enjoy this cream, velvety ice cream!

  64. 5 stars
    The ice cream was so easy to make and had an incredible flavor! Will be sure to make this again!

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

  66. 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.

    1. I’m so glad this turned out great for you. I haven’t made reducing the sugar so I’m not sure how it will turn out. Hope it works for you.

  67. 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! 

    1. 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!

  68. 5 stars
    No lie – this is incredible, family and extending family were impressed. I don’t allow my children anything but homemade ice cream now. much healthier

  69. One of my favorite homemade ice cream recipes. I often make it for my family and they just love it :-). I get inspired by your wonderful recipes and the gorgeous photos you make help a lot too. By the way, do you know if this recipe can be made into a paleo or keto version? I would really like to try and make a paleo version of this delicious vanilla ice cream. Thanks a lot in advance!

    1. Hi Jessica,
      I’m so glad you love my original ice cream recipe. I’m sorry but I have not tried to make this in either a paleo or Keto version. Thanks!

    1. Hi Elizabeth,
      It’s the first ingredient in the recipe, 4 egg yolks. Hope you enjoy the ice cream. xo

  70. 5 stars
    This recipe is so creamy and delicious. I love it! I do have a question about the milk. Why aren’t you supposed to stir it? Not stirring resulted in a thick skin on top and a burned mess stuck to the pan on the bottom before the milk simmered. I had to sieve out the skin and do some serious scrubbing on my pan after it finally simmered.

    1. Bridget, too high heat will cause the milk to burn on the bottom of the pan and a film to appear on the top of the milk. You need to heat the milk over medium-low heat just until it is heated throughout. Hope this helps!

  71. 5 stars
    Just wanted to say THANK YOU! This was my first time making proper ice-cream and it turned out perfectly. I followed your recipe to the letter with only one change. Swapped sugar for Erythritol as am doing KETO and it was delicious. I got 4 single portion ice-cream tubs. I used an Emma ice-cream maker and let it run for 60 minutes.

    Will continue to experiment with adding different flavours and berries.

    1. Thanks for the tip on how you made this recipe KETO. I’m so glad you liked this, especially it is your first time making ice cream. xo

    1. Judith, you should be able to make this vanilla ice cream according to your ice cream maker instructions. I’m sorry but I don’t have recipes specific to any ice cream maker. If recipes for that ice cream maker were not included with the instructions, you might want to contact Sunbeam.

  72. 5 stars
    So delicious I made it today for thanksgiving dessert. I let the custard base sit for 2 days in the refrigerator. I make my own bourbon vanilla so I used that. Thank you so much for this amazing and simple recipe. I’m not buying ice cream at the store because of this ☺️

  73. 5 stars
    This recipe is beyond amazing! It’s probably the best ice cream/custard I’ve ever had! I’ve made it two years in a row for Thanksgiving to go with apple pie and it’s soooo good! It has such a beautiful texture and the taste is so unique! Only changes, I did a quart and a half (x1.5) so I changed the quantities for that, but used closer to the original half cup of sugar. I also used a vanilla bean (6″) instead. I misread the recipe and added the heavy cream with the milk and had no issues doing it like this. I chilled mine in the fridge 3 hours (would have done longer, but because of timing had to do it then). My husband said it was “on point” and cannot wait for the rest of my family to try it tomorrow. Will continue to use this recipe!! Thanks so much! Happy Holidays.

    1. I love this ice cream with apple pie, Laura. I’m so glad that it is a favorite with your family, too.

    1. Place the ice cream in an airtight container, then place a sheet of plastic wrap tightly directly on top of the ice cream. Place the container in the back of the freezer where it is coldest. You may be able to keep the ice cream without any crystallization up to about 2 months, Nicole.

  74. 4 stars
    This is good but definitely not 8 servings unless you plan to give everyone 1 cereal spoon sized scoop. Will definitely double this recipe next time to serve 8 people.

    1. Nancy, 1/2 cup is the standard serving for ice cream. This recipe makes 4 cups so there would be 8 servings. It is hard to just eat one serving of ice cream, though.

  75. 5 stars
    I made this ice cream and we fell in love . It’s so easy to make and delicious too .it is a favorite go to meal. I will definitely be making it my go to recipe for ice cream. 5+ stars.

    1. If you were going to add bananas to this how many would you add and would you make sure they were really mashed up well?
      Thanks

  76. 5 stars
    This recipe produced the best vanilla ice cream I’ve ever made. I let the custard base chill overnight and it came out really nice and creamy. Flavor was incredible. Thanks for the great recipe!

  77. 5 stars
    I’ve been trying a lot of different ice cream recipes and this was the best I’ve made. Thank you! It was so creamy and smooth. Also froze well without getting rock hard or icy.

    1. Thanks, Ro. I’m so glad it worked so well for you. It has been a favorite at my house for years. xo

  78. Best and easiest ice cream recipe I’ve tried. So creamy. Question if I wanted to make this with limes (have heaps.) when do I put the lime juice in and how much for this recipe.

  79. 5 stars
    I would give this recipe 10 stars, if I could! We made this recipe for my grandchildren, son, and daughter in law this afternoon. We used my late parents’ old churn to make it. I wasn’t sure how it would turn out-haven’t used that churn for about 30 years. It was amazing—rich, velvety, and creamy yet it scooped into bowls perfectly!
    It will be a family favorite for years.
    Thank you!

    1. Susan, I’m so glad your family enjoyed this ice cream. There is nothing better than ice cream made in one of the old churn ice cream makers. Thank you.

  80. I made this ice cream for food tech at my school. I 100 % recommend trying this if you can, it tasted so good. 🙂

  81. Yum! This is so good and I have made it multiple times. Quick and easy to make too. Delicious by itself and just as nice when I add other flavours to it – frangelico, cocoa, etc
    Thank you for sharing

    Christine (Melbourne, Australia)

  82. 5 stars
    very good vanilla ice cream. I followed the recipe exactly and it was easy and delicious.

    Thank you.

    1. Thanks, Susan. This is one of my family’s favorite ice cream recipes.

  83. I misread your recipe; warmed up both the milk and the cream together, then added to egg/sugar mix. Do i need to start all over?

    1. I haven’t made the ice cream with adding the milk and cream together at first like this, Mary Anne, so I’m not sure how it will turn out.

    1. I haven’t stored mine in the refrigerator for several days before making it, Barbara, but others have commented that they have and had great results.

  84. I heated the milk and cream together accidentally but I gave it a shot anyway and it didn’t work for me. Either my cuisinart ice cream maker wasn’t cold enough (but it had been in the freezer overnight) or mixing it did something to the custard. I will try again tomorrow. It did reach 165 degrees really quickly, so I’m wondering if I should have cooked it until just before simmering. I’m excited to taste the deliciousness.

    1. I think the problem may be heating the milk and cream together, Heather. The heavy cream needs to go into the cold custard base.

    2. No mixing the cream & milk and heating them together is not the problem. I did it by accident, and most cooked ice cream recipes I’ve seen call for doing it that way. Mine churned up just fine. Perhaps Heather didn’t let the base chill long enough before churning. I have seen 40 degrees recommended in other recipes. I also recommend simmering the vanilla extract with the milk/cream. I could taste the alcohol in the vanilla extract because it wasn’t cooked off.

  85. 5 stars
    Decided to try this recipe with a brand new electric ice cream churn we just bought for a 4th of July gathering, and took a chance that it would be good. It was amazing, everyone loved it. We doubled the recipe and my wife started making it first thing in the morning and we had it in the fridge chilling by noon after it cooled somewhat on the counter in a covered container.

    That evening after dinner, at around 7pm we started making the ice cream. The churn started struggling at around 35 minutes, and at the 40 minute mark it bogged down and then we started eating it. It was a little softer than we liked, but we didn’t care. The flavor was incredibly good. Smooth, rich, creamy and full of vanilla flavor. We used some authentic vanilla extract from Mexico with the vanilla beans in it, and the flavor is just sooo much better with it.

    After freezing about an hour in the freezer, it was more solidified and closer to “store-bought” ice cream, but still much tastier. By the next morning, it was just as solid as the commercially available kind and the taste is amazing, with the texture still nice and creamy even while being very dense. So, my suggestion is to plan accordingly, and make it ahead of time and then freeze it if you want a much firmer texture, or just do like we did and enjoy it in several different forms.

    You can’t go wrong with this recipe. It tastes like Mom used to make back in the ’80’s, and that’s what we were hoping for!!

    1. Thank you so much, Mike and Cissy. I’m so happy you enjoyed this recipe as much as my family always has. We love that the leftover ice cream, if there is any, stays so nice and creamy after being in the freezer for several days. xo

  86. 5 stars
    I just made this ice cream. I used vanilla bean paste as the vanilla. This is really good. It sets up nicely and has a great flavor. If you like a really vanilla flavor you may want to up the vanilla. This isn’t subtle but I used about 1 TBSP. Highly recommend. Ensure you chill the custard.

  87. Hi! I am allergic to dairy but really want to try a delicious, creamy custard-based ice cream just like this! Would it be feasible to substitute coconut milk & coconut cream for the dairy? Any tips? I haven’t been able to find dairy free (but not vegan) ice cream recipes. Thanks!

    1. I haven’t made this recipe with coconut milk, Katie, but I think you should be able to substitute. Just make sure you use the canned full fat coconut milk. Let me know how it turns out.

    1. Karen, you could add different flavored extract instead of the vanilla. I have not added fruit to this recipe so I can’t tell you the amount to add or the results.

  88. I made this ice cream as the recipe and everyone loves, I also did a variation by adding the juice of half an orange plus glug of grand marnier orange liqueur (omitting the vanilla) ; an ice cream to die for, great with a chocolate tart.

  89. 5 stars
    We had a family get together today and everyone loved this recipe. after mixing everything to churn (we doubled the recipe) we added 2 mashed bananas. OMG!!! Everyone loved it. Thanks for sharing.

  90. Wow, such an amazing recipe, looking forward to make this recipe for my kids. They just love vanilla icecream.

    1. According to my research, it looks like double cream can be substituted for heavy cream. Hope you enjoy the ice cream!

    2. Really good! Taste almost like my grandma. I tasted it while it was churning and felt it needed something so added 1/4 teaspoon of salt (while it was churning) and it was perfect! Next time will add the salt while I cook the egg mixture.

  91. 5 stars
    This icecream is absolutely delicious says everyone who has tried it. It also takes other flavours as well eg lemon curd. Thankyou

    1. Annette, you would make this ice cream according to the instructions for your ice cream maker.

  92. 5 stars
    Delicious. So creamy and better than store bought. I’ll make this again and again. My one comment is that this makes a little more than a pint, no where close to a quart. It’s impossible for two cups of liquids to double in volume.

  93. Hi Robyn,
    So when you say doubled for 2 quarts (I have a Cuisinart 2 qt. ice-cream maker) you mean literally doubled? as in 8 egg yolks?
    4 cups of cream and milk combined?
    a cup of sugar(that actually makes sense)
    4 teaspoons of vanilla bean paste or extract?

  94. I’ve made this ice cream several times and it is delicious! I sometimes mix in a pudding into my ice cream custard just to make it extra velvety and smooth! I noticed though that in your ingredient list you have cream listed but its not in the instructions. I’ve been leaving the cream out until the very end and I use it to help chill the custard base. It works for me, but is that correct for this recipe? Thanks!

    1. Emily, I’m glad you love this ice cream recipe. In Instruction 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. Sorry you missed that but it sounds like you have been doing it correctly.

    1. Johnny, pour custard base into an airtight container and store in the refrigerator until it chills to 65º F.

  95. 5 stars
    I just made this in a new ice cream freezer. The ice cream came out ready to eat. In the past, my homemade versions were always a little too soft right out of the freezer. I doubled everything but the eggs. It was almost too much for my 2 quart freezer. Thanks for the recipe and for the tips.

    1. 5 stars
      I wrote the review before freezing and wanted to note that this ice cream remains a great consistency in the freezer. I also added a tsp of maple flavoring as my mother made a maple ice cream that was my childhood favorite. I nailed it with this minor addition.
      I am making this again but only 1.5 time increase and I plan to add some homemade caramel sauce into the ice cream near the end of the freezing cycle. If anyone has any suggestions for this let me know. And I will let you know the results. For the initial batch. I know I didn’t double the eggs but dang it, I didn’t write down how many eggs I used. Here’s hoping batch 2 will be as awesome.

  96. Tasted great. The first ice cream I’ve made since I was a kid. But I did have some overcooking of the custard that I had to strain out. Should I stir the whole time it’s cooking?

    1. Dave, you will need to stir often enough to keep the custard smooth and not stick to the pan. Glad the ice cream tasted great!

  97. I would like to make peppermint ice cream. Could I used this recipe and replace the vanilla with some peppermint extract and then add in crushed candy canes?
    Thank you

    1. I haven’t made this as a peppermint ice cream, Lisa, but I don’t see why it would not work.

  98. Can you use 1% milk + the heavy cream? Would this be ok and cut down on a few calories and fat? Haha – why make it, right?

    1. Zonya, I have not tried adding fruit to this recipe but maybe others on here have and can tell you how much they added and how it turned out. You could add different flavored extract instead of the vanilla.

  99. 5 stars
    Fantastic vanilla ice cream! I let my ice cream maker go/churn closer to 25-30mins instead of 20 so it was really nice and aerated.

  100. I have made this recipe several times now and it’s wonderful! This time however, I got a little ahead of myself and added the milk and cream all at the same time. I didn’t realize my mistake until I poured my custard in the bowl to set. Do you think this will effect the ice cream setting up correctly? I hate to throw it all away…

    1. LP, I have never made it this way so I can’t personally tell you how it will turn out. I have had comments from others who have done the same as you. It worked fine for some but others said it didn’t turn out well. I would just try making the ice cream and see how it turns out.

    2. 5 stars
      I did the same except I had my yolks and sugar in the pot and forgot and added COLD heavy cream and milk before heating.. I was like CRAP!!!! took a chance heated low.. low.. low at first stirring constantly.. let it get to temp..refrigerated.. added dark sweet cherries.. churned in ice cream maker for 25 minutes.. Was HEAVENLY!!! So glad I didn’t ruin it…

    3. That sounds delicious with the cherries, Laura. I’ll have to try that.

  101. Thiswas my first time making a custard based ice cream and I hope it still tastes good. I couldn’t determine whether or not I needed to keep stirring after adding the milk to the egg and sugar and returning it to the heat, so I didn’t and it’s scorched. It might have just been my pan though.

    1. Yes, Kim, you do need to continue stirring after returning it to the heat.

  102. 5 stars
    I double the recipe as I have a large capacity ( I would call it normal capacity) electric ice cream maker. I have made this several times but I use NO MILK and only Lactaid Half and Half (2 and 2). Turns out wonderfully; it is creamier than 1/2 milk would be, and less fat than 1/2 cream would be. And, no tummy upsets for my family!

    I always have to look up “temperature of simmer” though, as I forget exactly what temperature that is! It has a range, starting at 185 degrees F.

  103. So, I have an ice cream maker that makes 1 and 1/2 gallons of ice cream. Would you agree that I need to take your recipe and multiply it by six since yours yields 1 quart? Sounds like an easy yet good recipe.

    1. Yes, Phil, to make a gallon, you would need to make 4 times this recipe so it would be 6 times for 1 1/2 gallons. Hope you enjoy!

  104. Hi Robyn, This might be considered a shot in the dark but I’m going to ask and hope for an reply with a coordinated recipe that I can easily prepare with my daughter as my mother figures had with me. My Aunt and Grandmother used to make homemade cinnamon rolls or cinnamon bun(is there any difference in the two? Rolls or buns? Or is it just a cultural difference or perspective?) with me and I believe that the recipe calls for bisquick. Are you familiar with any homemade bisquick cinnamon roll or bun recipes? If so what is your most favorite? And would you please share the recipe with me so I can pass it on to my daughter. I lost my grandmother and aunt this past year and neither one of them ever measured a thing or would dare be caught with a recipe book or recipe card in their hand. Had they been it would sure be a classic case of imposters. I wish they were here to carry the tradition on with me however, they are not so if you could help assist me or point in in a promising direction, I will be forever grateful to you.
    Thank you so much for your time and consideration,
    Kind regards,
    Nicole Nunnery

    1. Nicole, I’m so sorry for the loss of your grandmother and aunt. I’ve not made cinnamon rolls or cinnamon buns with Bisquick but I think you would like my Cinnamon Roll Biscuits Recipe. They are easy to make and I think you and your daughter would enjoy making these together.

    1. This recipe was passed down in my family from my aunt years ago, so it is probably a recipe many used years ago, Shirley.

  105. Excellent recipe. I left the custard in the fridge over night and it made a huge difference from the last batch. There were no ice crystals in the batch when finished and frozen again. I will cut down just slightly on the vanilla next time. Guest loved it. It is definatly going into the all-time favorites book.

  106. Awesome! I was going to use the recipe for vanilla that came with my machine, but this one was much better. I did not have whole milk and substituted half and half with good results. The finished product was thicker than other recipes and as stated better suited for cones. It did not last long, and I tripled the ingredients.

    1. Thanks, Matthew. I’m so glad you liked this ice cream. It has been a favorite in my family for years.

  107. 5 stars
    This recipe is DELICIOUS. Made this last night and my fiance, who isn’t an ice cream person, had an entire bowl for himself! I’ll be trying to make this tonight with Thai tea!

  108. 5 stars
    Wonderful recipe, found the exact recipe while going through so old recipe cards with the exception of it didn’t give a temp to reach before letting cool. This was very helpful. I got a new ice cream maker and trying many different fruit and add in recipes but hands down this is the BEST by far! Thank you.

    1. Macy, I haven’t made it with half and half but others have said they did.

    1. 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.

    2. 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.

  109. 5 stars
    Amazing ice cream. Such a great texture and not too sweet!! Follow recipe exactly and you will not be disappointed!!

    1. Thanks, Kara. This has been a favorite recipe in my family for several generations. So glad you enjoy it, too.

  110. 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!

    1. 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!

  111. 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?

    1. 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.

    1. 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.

  112. We made this recipe for Thanksgiving to go with my Dutch Apple Pie. It was absolutely delicious and turned out perfectly! The directions were very clear and it was easy to make. Enjoyed by all!

    1. Paula, I’m sure this was amazing with your Dutch Apple pie. I’m so glad it worked so well for you. Thanks!

    1. Brian, as the ice cream is stirred and begins to freeze in the ice cream maker, the volume increases.

    1. Shama, although I haven’t made this with other flavors, you could try exchanging other extracts for the vanilla.

  113. I prepared this ice cream today and it’s wonderfly creamy. For the recipe I added actual vanilla Bean as well as extract. Next time I’ll use half trthe amount of extract and maybe add coffee liquor.
    This recipe is better than I imagined and better than the ice cream I learned how to prepare in Culinary Arts school. Thank You for sharing it.

  114. I just made it tonight and am looking forward to enjoying it on Thursday after surgery tomorrow. It is quite delicious. I used vanilla bean only. Yummy!

  115. Oh my gosh. I doubles this recipe and added sugary sliced strawberries I had in hand. It came out creamy & delicious even when I realized I had forgotten the vanilla. I used whole almond milk and dairy free cream. Now I’m gonna try chocolate using cocoa and extra sugar.

  116. 5 stars
    Love this recipe! Very tasty! I’m going to start experimenting with flavors tonight, mixing a swirl of strawberry jam into it at the end. If this works, I’ll do Peach next time.

  117. 5 stars
    OUTSTANDING recipe! It’s forgiving, too. The 1st batch, I put the milk, sugar and eggs into one pot. It didn’t make a quart, but it was delicious. 2nd batch was perfect. I added blueberries to it.

    BEST RECIPE EVER!!! Smooth, creamy, tasty, fabulous, delicious ice cream. (Yes, you do get about a quart of ice cream, if you do it right – hahaha.)

  118. Great recipe! Make it with fresh farm eggs from our chickens to serve with apple pie for the holidays. Very creamy texture!

  119. If I wanted to make a chocolate ice cream version of this would I use unsweetened cocoa and chocolate? How much of each? Thank you.

    1. Thanks, Bill. I love to make ice cream sandwiches with this ice cream and my peanut butter chocolate chip cookies.

    2. The first step has me confused. When I whisk the eggs and sugar in saucepan, am I heating the mixture up on the stove?

    3. Katy, you whisk the eggs and sugar in a saucepan with no heat and set aside. You will heat the milk in a second saucepan and then add the egg and sugar mixture. Hope you enjoy!

    1. I haven’t made this ice cream with 2% milk, Maureen, but others have said they have and the ice cream was still creamy.

  120. 5 stars
    Made my first batch and was not disappointed. Made my second batch and it overcooked. All the yolks curdled. But I rescued it! After it cooled I put it in the blender on high and you cannot tell the difference.

    1. Sonja, I’m happy you could rescue that last batch. So glad you liked the ice cream.

  121. Why do you not just mix the eggs and sugar in a mixing bowl instead of a saucepan? The pan is going to have straight sides and making it harder to mix all of the sugar in with the egg yolks completely. It is also very confusing. You add ingredients to a saucepan only to heat them up on the stove not to mix and pour into another saucepan

    1. After you add the heated milk to the egg/sugar mixture, you place that pan on the stove and heat to 165ºF. See Step 1. So you need both saucepans for this recipe, Karli. I hope you like the ice cream.

  122. Hi Robyn, this recipe sounds lovely an i cant wait to try it.
    I was just wondering if i can use normal cream or does it have to be heavy cream?
    Thank you.

    1. Cheryl, heavy cream has at least 36% milk fat. If your normal cream is close to that fat percentage, there shouldn’t be very much difference, if any at all. If it has less than the 36%, the ice cream may not be as creamy. I hope this helps.

  123. 5 stars
    Great recipe, except I always add a pinch of salt ( like 1/4 tsp.). This enhances the overall flavor. Also, I just tempered the egg/sugar mix right in a bowl and then mix back into the warm milk and cook. Anyway, thanks !

  124. Looking for a recipe like this for Chocolate Ice Cream. If I use 1/4 cup of cocoa in this recipe, would that work?

  125. 5 stars
    I thought the one quart portion was a bit small, then I realised that my tub will only hold 1 1/2 quarts, so was the right amount I’ll let it sit over night. I used both extract and bean paste. So far, it’s really tasty.