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.
I just made this ice cream and it is sooo delicious!!! I had to tell you this! Thank you so much for this recipe
Thanks, Caroline. I’m so happy you loved the ice cream.
Can I use WHOLE eggs [instead of wasting the four whites] to make your recipes? How will the texture and taste be then?
I’ve never made it with whole eggs, Rona, so I can’t tell you how it would be.
I thought the one quart portion was a bit small, then I realised that my tub will only hold 1 1/2 quarts, so was the right amount I’ll let it sit over night. I used both extract and bean paste. So far, it’s really tasty.
I’m so glad you loved this ice cream recipe, Connie. Thanks.
Looking for a recipe like this for Chocolate Ice Cream. If I use 1/4 cup of cocoa in this recipe, would that work?
Jamie, 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, except I always add a pinch of salt ( like 1/4 tsp.). This enhances the overall flavor. Also, I just tempered the egg/sugar mix right in a bowl and then mix back into the warm milk and cook. Anyway, thanks !
So glad you like the ice cream, Jubie.
Hi Robyn, this recipe sounds lovely an i cant wait to try it.
I was just wondering if i can use normal cream or does it have to be heavy cream?
Thank you.
Cheryl, heavy cream has at least 36% milk fat. If your normal cream is close to that fat percentage, there shouldn’t be very much difference, if any at all. If it has less than the 36%, the ice cream may not be as creamy. I hope this helps.
Why do you not just mix the eggs and sugar in a mixing bowl instead of a saucepan? The pan is going to have straight sides and making it harder to mix all of the sugar in with the egg yolks completely. It is also very confusing. You add ingredients to a saucepan only to heat them up on the stove not to mix and pour into another saucepan
After you add the heated milk to the egg/sugar mixture, you place that pan on the stove and heat to 165ºF. See Step 1. So you need both saucepans for this recipe, Karli. I hope you like the ice cream.
Made my first batch and was not disappointed. Made my second batch and it overcooked. All the yolks curdled. But I rescued it! After it cooled I put it in the blender on high and you cannot tell the difference.
Sonja, I’m happy you could rescue that last batch. So glad you liked the ice cream.
Can I use 2% milk instead of whole?
I haven’t made this ice cream with 2% milk, Maureen, but others have said they have and the ice cream was still creamy.
Best ice cream I’ve ever made. Soft and creamy and excellent for ice cream sandwiches.
Thanks, Bill. I love to make ice cream sandwiches with this ice cream and my peanut butter chocolate chip cookies.
The first step has me confused. When I whisk the eggs and sugar in saucepan, am I heating the mixture up on the stove?
Katy, you whisk the eggs and sugar in a saucepan with no heat and set aside. You will heat the milk in a second saucepan and then add the egg and sugar mixture. Hope you enjoy!