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.
So, I have an ice cream maker that makes 1 and 1/2 gallons of ice cream. Would you agree that I need to take your recipe and multiply it by six since yours yields 1 quart? Sounds like an easy yet good recipe.
Yes, Phil, to make a gallon, you would need to make 4 times this recipe so it would be 6 times for 1 1/2 gallons. Hope you enjoy!
I double the recipe as I have a large capacity ( I would call it normal capacity) electric ice cream maker. I have made this several times but I use NO MILK and only Lactaid Half and Half (2 and 2). Turns out wonderfully; it is creamier than 1/2 milk would be, and less fat than 1/2 cream would be. And, no tummy upsets for my family!
I always have to look up “temperature of simmer” though, as I forget exactly what temperature that is! It has a range, starting at 185 degrees F.
Thanks, Trudy.
Thiswas my first time making a custard based ice cream and I hope it still tastes good. I couldn’t determine whether or not I needed to keep stirring after adding the milk to the egg and sugar and returning it to the heat, so I didn’t and it’s scorched. It might have just been my pan though.
Yes, Kim, you do need to continue stirring after returning it to the heat.
This is very good, everyone in my family enjoyed it. Thank you!
So glad everyone liked the ice cream, Luba!
I have made this recipe several times now and it’s wonderful! This time however, I got a little ahead of myself and added the milk and cream all at the same time. I didn’t realize my mistake until I poured my custard in the bowl to set. Do you think this will effect the ice cream setting up correctly? I hate to throw it all away…
LP, I have never made it this way so I can’t personally tell you how it will turn out. I have had comments from others who have done the same as you. It worked fine for some but others said it didn’t turn out well. I would just try making the ice cream and see how it turns out.
I did the same except I had my yolks and sugar in the pot and forgot and added COLD heavy cream and milk before heating.. I was like CRAP!!!! took a chance heated low.. low.. low at first stirring constantly.. let it get to temp..refrigerated.. added dark sweet cherries.. churned in ice cream maker for 25 minutes.. Was HEAVENLY!!! So glad I didn’t ruin it…
That sounds delicious with the cherries, Laura. I’ll have to try that.
Ever since I’ve started making my own, store bought vanilla ice cream is meh ^_^.
how do you know how to make these foods i’m impressed
Fantastic vanilla ice cream! I let my ice cream maker go/churn closer to 25-30mins instead of 20 so it was really nice and aerated.
Thank you, Alexandra!
This recipe is amazing!! So creamy and sweet. I added little bits of chocolate to it and it was so good.
Can you use 1% milk + the heavy cream? Would this be ok and cut down on a few calories and fat? Haha – why make it, right?
I haven’t tried to make this with 1% milk, Karen. It wouldn’t be as creamy.
Hi can I easily add strawberries to it? Or make it into any flavor?
Zonya, 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. You could add different flavored extract instead of the vanilla.
I used 1% milk and it came out superb and it didn’t affect the creaminess.
Thanks for your information, Jala.