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.
Hi,
Thank you for the recipe!
I have a little question: how the consistency of the custard base has to be?
Mine is really running! DidI do it wrongly?
Thank you very much in advance!
Best regards,
Jenny
Hi Jenny,
The custard will be a little bit thin until it is cooled, then should be custard texture. Just make sure the temp reaches 165º. Thanks!
It is a perfect old fashioned vanilla ice cream. I already made it a few times and I am definitely adding it to my recipe list.
Please what if you don’t have an ice cream maker? What should be done? Id there any other alternative
This was the very first ice cream I ever made. I substituted a little Colombian coffee liqueur for a half cup of the half-and-half. I can’t eat dairy, but 4 people including a chef tried it and everyone thought it was magical. Next time I would cut the vanilla in half and add 1 cup of Bailey’s in lieu of some half-and-half.Simple, delicious, and almost fool proof.I would give it 6 stars for simplicity alone if I could.Philadelphia stlye ice cream may take a little longer to churn (this took half hour plus) but well worth the wait.I would recommend thos to everyone!
Thanks Lita! xo
hey bro
can you make this with all heavy cream and no milk?
Well this was my first attempt at making ice cream and I went all in. I bought a 20 qt (5 gal) ice cream freezer powered by a 1931 John Deere hit and miss engine. I took the recipe and multiplied it times 20. Yep that had me separating 80 eggs and adding 10 cups of sugar, etc… It turned out awesome!!! I had many say it was the best ice cream they had ever had. So thanks for making me a hero. 🙂
Hi, am just making this but am unsure of the part to heat the milk and egg till 165F , am I suppose to cook the liquid till it turns to custard? Because at 165F it is still liquidy
The custard will still be a bit thin but after cooling it will thicken into the consistency of custard.
I also had this issue with heating to 165 degrees. My egg/sugar /milk mixture after cooling was still thin. Should I still go ahead and churn the icecream
Can this recipe be made without an ice cream maker?
All I have are whisks and an electric whisk
I have made this ice cream twice now, and I may never eat any other ice cream !
It really is the best home made I have ever had!
Aww, thanks so much, Linda! I’m so happy you like it! xo