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.
Very good
Excellent texture and flavor. Have you played around with adding any salt to the recipe?
I haven’t added salt to this recipe, Justin.
This sounds wonderful!! Would you be able to make it with 2 cups of half and half?
Macy, I haven’t made it with half and half but others have said they did.
Wonderful recipe, found the exact recipe while going through so old recipe cards with the exception of it didn’t give a temp to reach before letting cool. This was very helpful. I got a new ice cream maker and trying many different fruit and add in recipes but hands down this is the BEST by far! Thank you.
This recipe is DELICIOUS. Made this last night and my fiance, who isn’t an ice cream person, had an entire bowl for himself! I’ll be trying to make this tonight with Thai tea!
Awesome! I was going to use the recipe for vanilla that came with my machine, but this one was much better. I did not have whole milk and substituted half and half with good results. The finished product was thicker than other recipes and as stated better suited for cones. It did not last long, and I tripled the ingredients.
Thanks, Matthew. I’m so glad you liked this ice cream. It has been a favorite in my family for years.
Excellent recipe. I left the custard in the fridge over night and it made a huge difference from the last batch. There were no ice crystals in the batch when finished and frozen again. I will cut down just slightly on the vanilla next time. Guest loved it. It is definatly going into the all-time favorites book.
Thank you, James. This is one of my family’s favorites.
This sounds like my grandmother’s recipe.
This recipe was passed down in my family from my aunt years ago, so it is probably a recipe many used years ago, Shirley.
Hi Robyn, This might be considered a shot in the dark but I’m going to ask and hope for an reply with a coordinated recipe that I can easily prepare with my daughter as my mother figures had with me. My Aunt and Grandmother used to make homemade cinnamon rolls or cinnamon bun(is there any difference in the two? Rolls or buns? Or is it just a cultural difference or perspective?) with me and I believe that the recipe calls for bisquick. Are you familiar with any homemade bisquick cinnamon roll or bun recipes? If so what is your most favorite? And would you please share the recipe with me so I can pass it on to my daughter. I lost my grandmother and aunt this past year and neither one of them ever measured a thing or would dare be caught with a recipe book or recipe card in their hand. Had they been it would sure be a classic case of imposters. I wish they were here to carry the tradition on with me however, they are not so if you could help assist me or point in in a promising direction, I will be forever grateful to you.
Thank you so much for your time and consideration,
Kind regards,
Nicole Nunnery
Nicole, I’m so sorry for the loss of your grandmother and aunt. I’ve not made cinnamon rolls or cinnamon buns with Bisquick but I think you would like my Cinnamon Roll Biscuits Recipe. They are easy to make and I think you and your daughter would enjoy making these together.
Hi Robyn! Can I let the custard base chill overnight?
You can let it chill overnight if you wish, Alisa. Hope you enjoy!