Old Fashioned Vanilla Ice Cream Recipe

Introduction

This Old Fashioned Vanilla Ice Cream recipe delivers a rich, creamy treat with the classic flavor everyone loves. Using a custard base with egg yolks, it’s smooth and indulgent—perfect for any occasion.

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

1. Step 1: In a medium saucepan, whisk together the egg yolks and sugar until the mixture is light yellow and well combined. In a separate small saucepan, heat the milk over medium-low heat until it just begins to simmer without stirring.
2. Step 2: Gradually pour the warm milk into the egg and sugar mixture while stirring constantly. Return the combined mixture to the saucepan and heat until it reaches 165º F, ensuring it does not boil. Remove from heat immediately once the temperature is reached.
3. Step 3: Pour the custard base into an airtight container and refrigerate until chilled to 65º F. The longer it chills, the creamier the ice cream will be.
4. Step 4: Once chilled, stir in the heavy cream and vanilla extract. Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Tips & Variations

• For a deeper vanilla flavor, use a vanilla bean pod split and scraped instead of extract.
• Make sure to chill the custard thoroughly to improve the texture of your ice cream.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks for best flavor and texture. To soften before serving, let it sit at room temperature for 5-10 minutes or scoop and microwave briefly for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Using low-fat milk will reduce the creaminess and richness of the ice cream. Whole milk is recommended for the best texture and flavor.

Is it necessary to cook the custard base?

Yes, cooking the custard base gently to 165º F ensures the egg yolks are safe to eat and helps achieve a smooth, creamy texture in the finished ice cream.

Old Fashioned Vanilla Ice Cream Recipe

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★★★★★

4.8 from 86 reviews

• Author: Isabella
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: About 1 quart (4 servings) 1x

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Description

This classic Old Fashioned Vanilla Ice Cream recipe delivers a rich and creamy homemade treat made from a smooth custard base infused with real vanilla. Perfect for indulging in a timeless dessert with a velvety texture and deep vanilla flavor, this recipe uses simple ingredients and an ice cream maker to achieve the perfect consistency.

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Ingredients

Scale 1x2x3x

Custard Base

• 4 egg yolks
• 1/2 cup granulated sugar
• 1 cup whole milk

Final Mix

• 1 cup heavy cream
• 2 teaspoons vanilla extract or vanilla bean paste

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Instructions

1. Prepare the custard base: In a medium saucepan, whisk together the egg yolks and granulated sugar until the mixture is pale yellow and well combined. In a separate small saucepan, gently heat the whole milk over medium-low heat until it just starts to simmer, being careful not to stir or let it boil.
2. Combine milk with egg mixture: Gradually pour the hot milk into the yolk and sugar mixture while stirring constantly to temper the eggs and prevent scrambling. Transfer the combined mixture back to the saucepan.
3. Cook the custard: Heat the mixture over medium-low heat, stirring frequently until it thickens and reaches 165ºF, ensuring it does not boil. Remove from heat immediately once the temperature is reached to avoid curdling.
4. Chill the custard: Pour the warm custard into an airtight container and refrigerate until it is chilled to about 65ºF. For creamier ice cream, chill for a longer period, ideally several hours or overnight.
5. Mix in cream and vanilla: Once chilled, stir in the heavy cream and vanilla extract or paste until smooth and well combined.
6. Churn the ice cream: Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions until the ice cream is thick and creamy.

Notes

• Be sure to temper the eggs by slowly adding hot milk to prevent them from scrambling.
• Cooking the custard to exactly 165ºF is crucial to safely cook the eggs while maintaining creaminess.
• Chilling the custard base thoroughly improves the texture and creaminess of the final ice cream.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm, to reduce ice crystals.
• Use vanilla bean paste for a more intense vanilla flavor and appealing speckled appearance.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: vanilla ice cream, homemade ice cream, classic vanilla, custard ice cream, creamy ice cream