Old Fashioned Vanilla Ice Cream Recipe
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.
There are vanilla ice cream recipes and then there are vanilla ice cream recipes. You know what I mean?
For years, we’ve made my Grandmother’s recipe for her homemade vanilla ice cream or we’ve made the two ingredient no churn variety. A while back, we found a recipe of my aunt’s that was a bit different from my Grandmother’s vanilla ice cream recipe and decided to give it a go.
Oh my!
Her’s is a custard base old fashioned vanilla ice cream recipe that is absolutely scrumptious. It tastes like ice cream parlor quality ice cream and is what my husband calls the ultimate vanilla ice cream! I couldn’t agree with him more!
Old Fashioned Vanilla Ice Cream
My Grandmother’s is the ice cream that I grew up enjoying during hot summer afternoons for every celebration we could imagine. It tastes amazing and is one that I’ll always love. Light and easy to eat, it is one of those ice cream recipes that must be enjoyed in a bowl or cup, no ice cream cone would ever make friends with her recipe. But, on the other hand, my aunt’s recipe is more indulgent, more velvety and creamy.
My aunt’s is the perfect ice cream cone ice cream recipe, although I’d happily enjoy it in a bowl if cones weren’t around. The scoops hold up well and it doesn’t immediately begin melting the moment the scoop of ice cream is on the cone. Both have their place and I’m forever grateful that they shared their recipes with me.
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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
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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.
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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.