Old Fashioned Vanilla Ice Cream Recipe

541 Comments

4.99 from 151 votes
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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!

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

4.99 from 151 votes
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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings

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

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.

Video

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Originally published in 2013.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




541 Comments

  1. Tanya Brown says:

    5 stars
    Yum, perfect. Will certainly be my go to recipe

    1. Robyn Stone says:

      I’m so happy you enjoyed this ice cream, Tanya! Thanks.

  2. Abigail Wenderson says:

    Wow, such an amazing recipe, looking forward to make this recipe for my kids. They just love vanilla icecream.

    1. Robyn Stone says:

      I hope they love it, Abigail!

  3. Jack Newkirk says:

    5 stars
    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.

    1. Robyn Stone says:

      Today sounds like a perfect day for ice cream. Thanks, Jack!

  4. CHRISTOPHER JOHN WRIGHT says:

    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.

  5. Abigail Wenderson says:

    5 stars
    Wow, such an amazing recipe, just loving it.

    1. Robyn Stone says:

      Thanks, Abigail.

  6. Karen says:

    Can I add flavors and fruit instead of vanilla?

    1. Robyn Stone says:

      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.

  7. Katie Cahill says:

    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!

    1. Robyn Stone says:

      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.

  8. Loren Unger-Boldman says:

    5 stars
    How many quarts does this make?

    1. Robyn Stone says:

      This recipe makes 1 quart, Loren.

    2. Loren Unger-Boldman says:

      Thank you! Great recipe for the summertime!

  9. Erin says:

    5 stars
    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.

    1. Robyn Stone says:

      Thanks, Erin.

  10. Mike & Cissy G. says:

    5 stars
    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!!

    1. Robyn Stone says:

      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