Old Fashioned Vanilla Ice Cream Recipe
This post may contain affiliate links. Please read my disclosure policy.
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.
May I store the custard base in the refrigerator overnight before completing the ice cream making process the following day?
You can! I hope you enjoy it!
I also love your vanilla ice cream, and that is saying a lot because I have never liked homemade ice cream. With have our own cow, so I make it for the family. Now when I gain weight it will be your fault.LOL When I was on your site before, you had a recipe for making your own vanilla extract? I can not find it now, and I have the ingredients for it.
Thank you again for the great recipe.
Nancy
lol
Hi Nancy!
I’m so happy you enjoy the vanilla ice cream! 😉
Here is my recipe for Homemade Vanilla Extract. I hope you enjoy it! Thanks! xo
Delicious! A big winner in my family! I have never had vanilla ice cream that tastes like this! It’s so creamy and not too sweet or rich. Perfect in my opinion! Thank you so much for sharing the recipe!!!
I’ve never been a huge homemade ice cream fan. In the past it was always so watery and not very creamy. Decided to give it one more try and made this for Father’s Day yesterday. Wow! Seriously the best ice cream ever. It was so creamy and had so much flavor. My only complaint is I wish we had more!!
I’m excited that you enjoyed this ice cream, Lisa! It’s a favorite in our family so I’m glad to hear you liked it too! xo
This recipe came out delicious. Super easy. Made the custard ahead, put it in the fridge to cool it and the next day put it and the other 2 ingredients into the cuisanart ice cream maker, In 20 minutes we had delicious ice cream
Happy you enjoyed it! Thanks so much, D!
Very good recipe. I have made this several times and have tweaked it a bit. First, I double it to make a half gallon. It isn’t worth the effort for less than a half gallon, IMHO, since the ice cream will last a while in the freezer. If I had a larger ice cream maker, I would make a gallon at a time.
Second, for a half gallon, I reduce the egg yokes by one, so seven in total. Than I add about 50% more vanilla, and if I am making this for a special occasion, I will splurge and get a real vanilla bean which I scrape and add the seeds and bean to the milk in while it is heating up.
Finally, I add a hearty dash or two of salt. Possibly about an 1/8 teaspoon, if I had to guess. It enhances the richness of the eggs and cream. Since I always salt when cooking with eggs, I figured this was an obvious addition and really makes the delicate flavors pop.
Best ever.Thanks so much!
I’m so glad you enjoyed it Melanie! We love it! Thanks! xo
Best vanilla ice cream EVER! Reminded me of grandpas house
That’s great to hear, Cindy! Thanks for the compliment! So happy you enjoyed it! xo
Thanks robyn! Why do you not stir the milk once it is heating?
I doubled the recipie and mixed all of the ingredients in a pot and heated them to 165 degrees while whisking every minute or two, refrigerated, and then used my kitchen aid ice cream maker, turned out delicious.
So glad you enjoyed it Crystall! Thanks so much! xo
Hi, is there anything we can used instead of heavy cream?