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.
Trying this recipe today. How long should I leave the custard mixture in the fridge? I do not have thermometer to check to see if it reached 65 degrees.
Thanks!
This recipe is SO AMAZING!!! I’ve been searching for the perfect egg based ice cream and I believe this is IT!!! I think it has to do with the ratio of egg yolk to cup of milk/cream!!! Thank you so much for this recipe!
You are so welcome, Sheila. This recipe has been a hit in my family for years. I’m glad you love it, too.
I have made this ice cream and it’s amazing. Can I add strawberry purée to it to make strawberry ice cream?
I haven’t made this with strawberry puree, Laura. Maybe someone else here has and can tell you how they made it.
I have tried many different ice cream recipes and this is by far my favorite! Creamy, delicious and very easy to make!
Thanks, Chris. This recipe has been a family favorite for years. I’m so glad you enjoy it, too.
Do you have to churn this ice cream? I like the recipe but don’t have an ice cream machine.
You do need an ice cream maker for this recipe, Valerie. You may want to try my No Churn Vanilla Ice Cream Recipe.
Do you have to heat the eggs with the milk? Or can you just skip that step if you don’t have the time?
Yes, Edward, you need to heat the eggs and follow the directions for this recipe. You may want to try my Homemade Vanilla Ice Cream Recipe since there is no cooking involved.
I made this last week and it was absolutely delicious! Very easy to make. I wonder can I add fresh strawberries, or should I freeze them first?
Michie, 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. Someone said she added sugary sliced fresh strawberries.
I have done peaches and strawberries I sprinkle strawberries with sugar and then I drain off the liquid. I add as I am putting into ice cream maker. Turned out great!!
Thanks for the tips, Amanda!
Thank you! I’ve tried so many other recipes that never look or taste like ice cream should that for several years I’ve quit making. Until your recipe. I am so pleased as the quality of purchased ice cream has turned us off from buying.
My family likes this ice cream better than the ones you buy at the store, too, Donna. So glad you and your family love it. Thanks!
About how long does it stay in the freezer?
Sarah, place the ice cream in an airtight container, then place a sheet of plastic wrap tightly directly on top of the ice cream. Place the container in the back of the freezer where it is coldest. You may be able to keep the ice cream without any crystallization up to about 2 months. Hope you enjoy!
Everyone was right. This is easy and delicious. I tripled recipe for a 4qt ice cream maker, and it was perfect. I will definitely do this again.
Thanks, Nancy. I’m thrilled that you loved this ice cream, too.