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 love this recipe. I’ve been using coconut cream (just the solid without the liquid from the can) instead of the whole milk because we try not to moderate our dairy intake. I’ve used coconut cream in other recipes and it works great. I’m having trouble with this one though. The finished product is great out of the ice cream maker but when we have the leftovers the next day it is rock solid. Other recipes I’ve had stay smooth and creamy for days in the freezer. The strangest thing is that the first time I made this recipe it DID stay creamy in the freezer but I’m not doing anything differently! Any thoughts?
The best and easiest to make ice cream recipe there is.
Wonderful to hear that you like it Parker! Thanks!
I just made this the other day and fresh out of the mixer, it’s the best ice cream I’ve ever had. My son said it ruined him for all other ice cream. I made it almost exactly the same as the recipe, only small change was I used an inch of actual vanilla from a bean with my exact (no paste).
After freezing it, the ice cream was really good but not as creamy as fresh out the mixer bowl, and I realized I forgot the trick of adding parchment paper to seal the top to keep it creamy. Making again today!
Is heavy cream and heavy whipping cream the same?
Hi Teresa,
They are close, but not the same. Heavy cream has a higher fat content than heavy whipping cream and is “creamier”. I hope this helps. Enjoy the ice cream! xo
So if I’m multiplying correct it will use 16 eggs for a gallon of ice cream?
Yes, if you make a gallon, that would be correct. Enjoy!
This recipe is my favorite! Do you have a recipe for chocolate ice cream?
So happy you enjoy it, Jackie! Isn’t it just perfect for summer?!
I do have Chocolate Ice Cream recipes. I hope you enjoy them! Thanks!
Please disregard my email. I didn’t red the final step! My apologies
Can this recipe be used in an ice cream maker?
How can I adapt this recipe to include strawberries? Thank you!
Hi Kathy,
Here’s another of my recipes for Strawberry Ice Cream. It does not include eggs like this one does and is really delicious as well. Thanks!
By accident I combined all ingredients to make the custard instead of adding the cream and vanilla after chilling the milk eggs and sugar. How will this turn out when I put the whole mixture into the ice cream machine?
Hi Joann,
I’ve not made the recipe this way, but if you followed all the steps up until adding the cream and the vanilla at the end before chilling, it may work out fine. Thanks!
My custard base was chunky, did I over heat it? Will it still be good?
Hi Jamie,
It’s possible that could have happened – it may still taste good but I can’t say. I hope that it turns out great and that you enjoy it! xo
This is a delicious custard, not too sweet. Great with an apple tart. Thanks for sharing.
Glad you liked it Luci! Thanks! xo
Can you use this as a base add a fruit to it like passion fruit? If yes how much would you add
You might want to look at my Peach Ice Cream Recipe.