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.
Is it OK to chill the custard overnight?
mine doesnt seem to be getting solid. It tastes like melted vanilla ice cream but its still a liquid. what did I do wrong.
Hi Renee,
Did the custard reach the 165ºF while cooking and then chill to 65ºF before making in your ice cream maker? That should have done the trick to getting the custard nice and thick and perfectly creamy.
I only had jumbo eggs and this did not turn out as I had hoped. What size eggs do you use?
I use large eggs.
Decided to treat myself to an old fashioned hand crank maker (5 stores later found one) I already had an electric one but not the same. This recipe was fantastic. Surprised my family with it today and everyone loved it. Thanks so much for sharing it, think there is going to be a lot of ice cream parties this summer.
I’m so glad you all enjoyed it, Ruth! I remember years and years of my grandparents putting my sister and me in charge of being the ones to crank the hand crank for our ice cream! I think that was some of the best ice cream I’ve ever had!
Made it today, it’s the best homemade ice cream recipe we’ve had. It made a little less than a quart. I refrigerated the custard overnight and it made for the most creamy ice cream ever. Thanks so much for sharing this amazing recipe!
Just five simple ingredients to concoct an awesome vanilla ice cream? Heck yeah. This brings me back to when I was a young boy, making ice cream at some summer camp that I only vaguely recollect. I can’t wait to try this recipe out. I’m sure it’ll be a hit with the friends and family this summer.
I haven’t made any ice cream yet this year, but this is making me want to get a move on! Yummmmm! Great photo.
Custard type ice cream is THE best. Vanilla is always always a winner. I could have licked the picture of the cone
on the screen. Looks luscious.
How do you prevent the eggs from scrambling?
Hi Miranda,
You’ll work carefully combining the egg yolks and the heated milk being sure to whisk constantly as you work. In the first step of the instructions, you’ll find more detail on this. Let me know if you have any more questions on making it! I hope you love it!
Thanks! I will give it a try.
Robyn, this ice cream is the real deal! I love the little flecks of vanilla bean throughout, and the fact that it’s a custard base. Totally indulgent, the way ice cream should be! : ) On my “to make” list for summer!
I sure hope you love it, Joan! It is soooo good!