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.
If I wanted to make a chocolate ice cream version of this would I use unsweetened cocoa and chocolate? How much of each? Thank you.
Kristi, I haven’t tried making this recipe into a chocolate ice cream but I do have other chocolate ice cream recipes you might want to try: No Churn Chocolate Ice Cream, Chocolate Ice Cream, and Mint Chocolate Chip Ice Cream.
Great recipe! Make it with fresh farm eggs from our chickens to serve with apple pie for the holidays. Very creamy texture!
OUTSTANDING recipe! It’s forgiving, too. The 1st batch, I put the milk, sugar and eggs into one pot. It didn’t make a quart, but it was delicious. 2nd batch was perfect. I added blueberries to it.
BEST RECIPE EVER!!! Smooth, creamy, tasty, fabulous, delicious ice cream. (Yes, you do get about a quart of ice cream, if you do it right – hahaha.)
I’m so glad you love this ice cream recipe, Ruth. Thank you.
Love this recipe! Very tasty! I’m going to start experimenting with flavors tonight, mixing a swirl of strawberry jam into it at the end. If this works, I’ll do Peach next time.
Oh my gosh. I doubles this recipe and added sugary sliced strawberries I had in hand. It came out creamy & delicious even when I realized I had forgotten the vanilla. I used whole almond milk and dairy free cream. Now I’m gonna try chocolate using cocoa and extra sugar.
This sounds so good with the sliced strawberries, Cheryl. Thanks!
I just made it tonight and am looking forward to enjoying it on Thursday after surgery tomorrow. It is quite delicious. I used vanilla bean only. Yummy!
Wishing you the best with your surgery, Julie. Hope you enjoy your ice cream.
I prepared this ice cream today and it’s wonderfly creamy. For the recipe I added actual vanilla Bean as well as extract. Next time I’ll use half trthe amount of extract and maybe add coffee liquor.
This recipe is better than I imagined and better than the ice cream I learned how to prepare in Culinary Arts school. Thank You for sharing it.
Thanks, Lisa. I’m so happy you enjoyed the ice cream recipe.
If I wanted to make a different flavour do I substitute vanilla essence for the other essence?
Shama, although I haven’t made this with other flavors, you could try exchanging other extracts for the vanilla.
We made this recipe recently and it’s the best homemade ice cream any of us has ever tried to make!
I’m confused. Only 2 cups of milk and cream make a half quart. How does this recipe yield a full quart?
Brian, as the ice cream is stirred and begins to freeze in the ice cream maker, the volume increases.