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.
I want to try making this but I don’t have an ice cream machine. Can this recipe be made without a machine?
Hi Frankie,
I haven’t tried making this ice cream without an ice cream maker. You might want to try my No Churn Ice Cream Recipe instead.
The ice cream was so easy to make and had an incredible flavor! Will be sure to make this again!
Thanks, Lily!
I may have cooked my custard a little too much. It tastes slightly “eggy”. Do you think it will be ok after frozen?
Hi Nichole,
I’ve never tasted the eggs after the ice cream is frozen. Hope you enjoy this cream, velvety ice cream!
Do you add milk to the full line?? The recipe does not say so. My ice cream maker says to do that.
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!
Simple and soooo yummy!! (Should have doubled it….next time we will!)
Thanks, Barbara!
I tried the recipe and made enough for 4 quarts will churn it on Tuesday it look good
Hope you enjoy the ice cream, Diana!
@Diana, thinking of making it this week for my hubby. We have a 4 quart maker as well. How did yours turn out?
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 🙂
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!
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.
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!
Can I add strawberries if yes fresh or frozen
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.
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
I did the same … hoping it still turns out
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.
I’ve made this ice cream several times and it’s always a big hit. So creamy and super easy to make.
Thanks, Lisa. So glad you like it.
How did it turn out? I just did that too!
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 .
Thanks, Bernadette! So happy you liked this ice cream recipe!
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
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.
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.
Hi Charly,
Yes, you can chill the custard overnight. The longer the custard base chills, the creamier your ice cream will be. Enjoy!
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!
Your toffee ice cream sounds delicious, Nikki! So glad you love the vanilla ice cream recipe. Thanks!
What temperature do you cook the yokes and sugar?
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.