Old Fashioned Vanilla Ice Cream Recipe (2024)

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!

Old Fashioned Vanilla Ice Cream Recipe (1)

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

Mint Chocolate Chip Ice Cream

Butter Pecan 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!

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Old Fashioned Vanilla Ice Cream Recipe (6)

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Old Fashioned Vanilla Ice Cream Recipe

Robyn Stone

4.98 from 146 votes

An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe tastes like an ice cream parlor favorite.

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

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

Yield for recipe as written: 1 quart

This recipe can easily be doubled for a 2-quart ice cream maker or multiplied for a gallon container.

Nutrition

Serving: 0.5cup | Calories: 198kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 28mg | Potassium: 72mg | Sugar: 14g | Vitamin A: 615IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

Originally published in 2013.

Categorized as:All Recipes, By Cooking Style, By Special Diets, Cooking, Dessert Recipes, Essentials, Father’s Day Recipes, Game Day Recipes, Gluten-Free Recipes, Grain-Free Recipes, Holiday and Occasion Recipes, Ice Cream and Frozen Treats, July 4th Recipes, Recipes, Simple Recipes, Southern Favorites

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Old Fashioned Vanilla Ice Cream Recipe (2024)

FAQs

How to make ice cream the old fashion way? ›

Unlike a French custard, this ice cream doesn't contain any eggs, and doesn't require cooking. Simply whisk together cream, milk, sugar, vanilla, and a pinch of salt. Use an ice cream maker to churn, or hand churn using our easy method.

How do people make ice cream in the olden days? ›

Previously it was made in a pewter pot kept in a bucket of ice and salt and had to be regularly hand stirred and scraped from the side of the pewter pots with a 'spaddle' which is a sort of miniature spade on a long handle. The key factor in the manufacture of ice cream was ice.

What is the difference between French vanilla and old fashioned vanilla ice cream? ›

The main difference between vanilla and French vanilla ice cream is the addition of egg yolks in French vanilla ice cream. This gives French vanilla ice cream a richer, creamier texture and more complex vanilla flavor. Vanilla ice cream, on the other hand, has a simpler flavor and a lighter texture.

How to make the creamiest ice cream? ›

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

How did they make ice cream in the 1800s? ›

The effort needed to produce a serving of ice-cream in an early Victorian household can be seen in this 1856 recipe: 'Break a pail of ice in pieces, add four pounds of salt and mix well; put a pewter freezing-can in an empty pail and surround it with ice; put the pudding ... into the can, and turn it very rapidly with ...

How to make ice cream in the 1800s? ›

The method by which they did this was they used ice and added lots n lots of salt to that ice, the salt would prevent the ice from melting too fast. In this pool of ice n salt, the milk, cream and other ingredients were kept and churned constantly.

How to make ice cream 1700s? ›

A device called a sorbetière took the place of the modern ice and salt ice cream machine, but it worked much in the same way. Ice was placed in a container, then the liquid was placed in the sorbetière, the sorbetière was put in the ice bucket, and someone stirred it until it froze.

How is original ice cream made? ›

Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This is called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid).

How was Victorian ice cream made? ›

It was frozen using an ice cream machine, a cylindrical tin container surrounded with a mixture of ice and salt inside a wooden outer container. The mixture had to be continually stirred using the machine's handle so it started to freeze evenly before being moulded.

What makes Tillamook ice cream different? ›

real ingredients

We never use artificial flavors or preservatives, leaving more room for the good stuff like extra cream and high-quality milk.

What are the three types of vanilla ice cream? ›

If natural vanilla extract is used, then the product is called "vanilla ice-cream". If vanillin from natural vanilla is used, then the product is called "vanilla flavored ice cream". If artificial vanillin is used, then the product is labelled as an "artificially flavored vanilla ice-cream".

Why is my vanilla ice cream yellow in the freezer? ›

The basic formula for vanilla ice cream is you thicken milk and cream with egg yolks, sweeten them with sugar, flavor them with vanilla, and then freeze them. The yolk will add a yellow color.

What is the key to creamy homemade ice cream? ›

Whole milk's higher fat content ensures that the homemade ice cream comes out creamy, not icy. Cane sugar – For sweetness. Vanilla extract – For warm vanilla flavor. If you happen to have vanilla bean paste on hand, it's a fun alternative.

What is the secret to good ice cream? ›

Chilling your base ensures it'll churn into ice cream as fast as possible, which translates into small ice crystals for creamier ice cream. Whether you're making a light and fresh eggless recipe or a dense and creamy egg-enriched custard, the first step to properly creamy ice cream starts before you churn it.

Why is my homemade ice cream not creamy enough? ›

Like everyone else has already pointed out, it could be multiple things:
  1. Not enough fat, i.e. if you use milk in your recipe, you used too much milk and not enough cream. The more milk you use the more icy texture you get. ...
  2. You have water in the recipe. ...
  3. You are not churning it enough.
  4. You have it too cold.
May 11, 2019

How did they make ice cream in the 1700s? ›

By mixing ice with saltpeter (or indeed common salt) and placing a container of water or wine in the ice, one could freeze the contents of the container. By rotating the container, one could stir the liquid and keep its texture even without freezing it solid.

How was ice cream made in the 1900s? ›

The cream mixture was placed in the interior compartment of the ice cream maker which contained a paddle connected to the hand-crank. The more the cream mixture is cranked the smoother the ice cream. Ice and rock salt were then placed between the interior compartment and the exterior bucket.

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