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.
It’s important to note that you should put the mixture through a sieve when putting it into your ice cream maker in order to remove any potentially cooked egg or milk residue.
This recipe was amazing! My family devoured the entire quart immediately after it was done! I will definitely quadruple the recipe the next time I make it which will be today!
Thanks so much Jackie!!! I make extra many times as well! xo
Does it turn out fine if you use coconut sugar as well as regular sugar
I’ve not tried it before with coconut sugar, so I can’t say how it turns out. I hope you enjoy the ice cream! xo
This recipe calls for 2 cups total of milk/cream which equals a pint. The recipe says it yields one quart of ice cream? Are those numbers correct?
Thank You
Brian C
This was delicious! Wondering how to make it chocolate?
This was my first time ever making homemade ice cream. I’ve always left this to others in the family to make but theirs is more like ice milk – not very creamy. Since the 1st week of July, we’ve made this recipe 4 times (the last 3 times were double batches) and I don’t know that I would ever use another recipe. We love it and everyone approved – especially the grand kids.
As others have stated, the ice cream is very hard when stored in the freezer for the next day, but we just leave it out for a few minutes before serving and it will be creamy again.
Today, I’ve shared your recipe with 2 other people and we are planning an end of summer party at work next month, and we will be gathering ice cream freezers for making homemade ice cream. I already know which recipe I will be using.
Thank you for sharing!
I’m so excited to hear that you enjoy it so well, Angela! Thanks! xo
I made it for the Fourth of July family gathering. It was perfect! Everyone enjoyed it, & I was so proud!
So glad to hear that Connie! xo
Absolutely The Best! I didn’t realize it was only a quart. My Family Agreed “The Best Ever”! Making a Gallon today! Many Thanks for sharing .
I’m so happy your family enjoyed it, Lori! xo
Robyn, is heavy cream evaporated milk?
Susan,
Heavy cream and evaporated milk are not the same. Heavy cream has at least 36% fat while evaporated milk has about 8%. Hope this helps!
What temperature is simmer for the milk?
His is one of the better ice cream recipes I’ve tried but for some reason the leftovers are rock hard the next day when I take it out of the freezer. I’d expect it to be a little thicker but I was hoping for something at least close to the original creamy goodness from when it came out of my ice cream maker bowl. Thoughts on why this happens?
It’s an ice crystallization issue. You need a stabilizer for it. Add “Xanthan gum” to it. Mix the gum powder with the sugar before the first process. For this recipe you’ll need about 1/4 teaspoon of the power. It will never be Rock solid. Even if you leave it to melt then refreeze again it will still be creamy