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.
Great recipe. I just put the 165 degree mixture in the refrigerator. how long does it typically take to go down to 65 degrees? 2 hours….6 hours or overnight?
I used brown sugar and double 2 x Vanilla extract from Madagascar..farm eggs. and farm milk with lots of natural cream.
Thanks for sharing this !
Richard, it can take about an hour or more for the custard to cool but the longer it cools in the refrigerator, the creamier the ice cream will be. Some people let it cool in the refrigerator overnight before making the ice cream. I hope you enjoy!
Can this be made without an ice cream maker?
You do need an ice cream maker for this recipe, Rosemary. You may want to try my No Churn Vanilla Ice Cream Recipe as one that doesn’t require an ice cream maker.
What would happen if I changed the fat ratio by adding either half and half or 2% milk instead of whole milk?
Helen, I haven’t made this ice cream with 2% milk but others have said they have and the ice cream was still creamy.
This has become our family’s go to vanilla ice cream recipe. It is so creamy and has a wonderful vanilla flavor. The amount of heavy cream is perfect. I’ve tried other recipes and the amount of heavy cream resulted in our mouths being thickly coated in the cream. I no longer have any reason to go searching for a vanilla ice cream recipe. I’ve used this recipe almost a dozen times. Turns out great every time! Thanks for sharing your recipe with the world!
Lacey, I am thrilled that you love this ice cream recipe so much. It has been a favorite in my family for years.
The vanilla ice cream was great!!. Added some choc chips to it!
Can I use this recipe to make chocolate ice cream? Just add some dutch processed cocoa?
Maria, I haven’t made chocolate ice cream with this recipe. You may want to try my Chocolate Ice Cream Recipe.
Can the base be refrigerated overnight before adding the cream and then churning?
Yes, Jacquie, you can refrigerate the custard base overnight, then add the cream and flavoring when you get ready to churn the ice cream. The longer the custard cools before churning makes a creamier ice cream. Enjoy!
Hi,
I just put it in fridge. I did not know if I should have kept stirring while heating up to 165. Fingers crossed.
Oof! What happens if I accidentally mixed the milk and cream together? Will it still be okay or do I need to make a new batch?
Lara, I think the ice cream will still be okay. Others have commented that they did the same and their ice cream was still good. Hope you enjoy!
I did that and went ahead and put it in my ice cream machine. Still came out great!
Oops I hadn’t scrolled down far enough!👍
I see now. Thank you!
Where does the recipe state to add the heavy cream?
Pam, you add the heavy cream after the custard has chilled in the refrigerator. It is in Step 2 of the instructions: 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. Hope you enjoy!
What happens if you cook the heavy cream and vanilla in the beginning? Will it still work? Made an error 😬
I haven’t done that, Suzanne, but other people said they did and the ice cream still came out fine.