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 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.
I think the problem may be heating the milk and cream together, Heather. The heavy cream needs to go into the cold custard base.
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.
Is it possible to store in the refrigerator several days prior to churning?
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.
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?
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.
very good vanilla ice cream. I followed the recipe exactly and it was easy and delicious.
Thank you.
Thanks, Susan. This is one of my family’s favorite ice cream recipes.
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)
Thank you, Christine.
I made this ice cream for food tech at my school. I 100 % recommend trying this if you can, it tasted so good. 🙂
Thank you, Lexie.
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!
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.
is there a way I could make this into chocolate ice cream?
I haven’t tried making this recipe into a chocolate ice cream, Grace, but I do have other chocolate ice cream recipes you might want to try: No Churn Chocolate Ice Cream, Chocolate Ice Cream, and Mint Chocolate Chip Ice Cream.
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.
I’ve never added lime to this, Lolita, so I’m not sure how much you would use.
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.
Thanks, Ro. I’m so glad it worked so well for you. It has been a favorite at my house for years. xo