Old Fashioned Vanilla Ice Cream Recipe
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!
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.
The best ice cream Ive ever made, thanks for the recipe
Thank you, Mari. I’m so glad you liked it.
Wow, this is the only ice cream recipe that has worked perfectly for me! I love it, thank you!
Thanks so much, Tara. xo
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!
Thank you, Jack. I’m so glad you loved this ice cream. I love how creamy it is, too.
Amazing! Go to ice cream and so many compliments!
Thanks, Ally. This is a favorite at my house!
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
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.
I’m so glad you liked this ice cream, Catha. It is a favorite around my house, too.
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.
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.
How long will the ice cream keep in the freezer once it’s made?
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.
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.
I love this ice cream with apple pie, Laura. I’m so glad that it is a favorite with your family, too.
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 ☺️
I’m happy this ice cream recipe has worked so well for you, Ashea. Thank you.
Perfect and creamy ice cream. I will definitely be making this recipe again.
Thank you, Cameo, so glad you loved it.