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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Mix in cream and vanilla: Once chilled, stir in the heavy cream and vanilla extract or paste until smooth and well combined.
- 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
