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.
Yum, perfect. Will certainly be my go to recipe
I’m so happy you enjoyed this ice cream, Tanya! Thanks.
Wow, such an amazing recipe, looking forward to make this recipe for my kids. They just love vanilla icecream.
I hope they love it, Abigail!
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.
Today sounds like a perfect day for ice cream. Thanks, Jack!
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.
Wow, such an amazing recipe, just loving it.
Thanks, Abigail.
Can I add flavors and fruit instead of vanilla?
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.
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!
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.
How many quarts does this make?
This recipe makes 1 quart, Loren.
Thank you! Great recipe for the summertime!
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.
Thanks, Erin.
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!!
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