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!

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.
4.87 from 65 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 8 servings
Course Dessert
Calories: 198kcal
Serving Size 0.5cup
Cuisine American
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 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
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Originally published in 2013.

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Robyn Stone

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

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295 Comments Leave a comment or review

  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. 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.

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

  4. 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! 🙂

      1. 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!

  5. 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!

  6. 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.

  7. 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!

  8. 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!

  9. 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.

  10. 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?

  11. 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. 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!!!??

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

  13. 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?

  14. 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 🙂

  15. 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!

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

  17. 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.

  18. 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.

  19. 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

  20. 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!!

  21. 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!!! 

  22. 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

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