A homemade old-fashioned vanilla ice cream recipe to rule them all: real cream, real sugar, and yes, real churning. Don’t shy away from making this — it’s easier than you think and well worth the effort.
The process is straightforward but requires time and patience. After your first batch it becomes second nature. A few dollars in ingredients will save you from buying expensive pints, and the flavor is far superior.
Ingredients and Tools You’ll Need
Use the best-quality ingredients you can find. This recipe is simple, so fresh cream and good vanilla make a big difference. A thermometer helps but isn’t required — just heat until the custard thickens without boiling.
- 1½ cups whole milk
- 1½ cups heavy cream (at least 36% butterfat recommended)
- ¾ cup granulated sugar
- 2 vanilla beans (or ½ teaspoon vanilla bean paste)
- 1 tablespoon vanilla extract
- 4 egg yolks, room temperature
- Pinch of salt
Equipment
- Ice cream maker (if available)
- Fine strainer or cheesecloth
- Medium mixing bowl
- Hand mixer or whisk
- Medium saucepan
- Loaf pan (for freezing)
If you want to double or triple the batch, adjust the quantities in the recipe card below.
How to Make Old Fashioned Vanilla Ice Cream
Heat the milk and cream
In a saucepan, combine the whole milk, heavy cream, and ½ cup of the sugar. Heat over medium until warm and steaming, about 170°F (or until just below simmering).
Beat the eggs and remaining sugar
While the dairy heats, beat the 4 egg yolks with the remaining ¼ cup sugar until the mixture turns a pale, light yellow and is well combined. A hand mixer on low works well.
Temper the eggs
To avoid scrambling, temper the yolks: slowly add about half of the warm milk mixture to the yolks, a half cup at a time, whisking constantly. Then return the tempered egg mixture to the saucepan with the remaining milk and cream.
Heat the custard
Place the saucepan back over medium heat and stir constantly until the mixture reaches about 185°F and has thickened enough to coat the back of a spoon. Do not let it boil.
Strain and add vanilla and salt
Pour the custard through a fine strainer or cheesecloth into a bowl to remove any solids. Split and scrape the vanilla beans into the custard, add the vanilla extract and a pinch of salt, and stir to combine. Immediately chill the custard — refrigerate for 4–24 hours until very cold.
Churn
Follow your ice cream maker’s instructions and churn the cold custard until it reaches a soft-serve consistency. Make sure the custard and your machine’s bowl (if it freezes in advance) are thoroughly chilled before churning. If you need to cool the custard quickly, place the bowl in an ice bath and stir until cold.
Freeze
Transfer the churned ice cream to a loaf pan, press plastic wrap directly onto the surface to prevent ice crystals, and freeze until firm. Properly covered, homemade ice cream will keep well in the freezer for up to one week.
Serving and Storing Old Fashioned Vanilla Ice Cream
This classic vanilla shines with many desserts — try it beside warm cobbler, pie, or brownies. For best texture, keep the ice cream tightly covered in the freezer with plastic pressed against the surface to minimize ice crystals.
Make It Your Own
This vanilla base adapts easily. Popular variations include:
- Chocolate — add cocoa or melted chocolate to the base.
- Peppermint — stir in crushed candy canes or peppermint extract.
- Caramel swirl — ripple in homemade or store-bought caramel.
- Fresh fruit — stir in pureed or chopped fruit like peaches.
- Cookies and mix-ins — fold in chopped cookies, nuts, or candy.
Questions and Troubleshooting
Yes. Place the chilled custard in a shallow container in the freezer and stir vigorously every 30–60 minutes until it firms. It takes longer but yields similar results.
Real vanilla gives the best flavor for this recipe. Artificial vanilla will produce a flatter result.
Yes. The egg yolks are cooked in the custard until thickened, making it safe to eat after chilling and churning.
Printable Recipe
Old Fashioned Vanilla Ice Cream
Equipment
- saucepan
- hand mixer or whisk
- mixing bowl
- cheesecloth or fine strainer
- loaf pan
- ice cream maker (optional)
Ingredients
- 1½ cups whole milk
- 1½ cups heavy cream
- ¾ cup granulated sugar
- 2 vanilla beans (or ½ tsp vanilla bean paste)
- 1 tbsp vanilla extract
- 4 egg yolks
- Pinch salt
Instructions
- Heat the milk and cream. In a saucepan combine milk, cream, and ½ cup sugar. Warm over medium heat until steaming, about 170°F.
- Beat the eggs and remaining sugar. Whisk the yolks with ¼ cup sugar until pale and slightly thickened.
- Temper the eggs. Slowly whisk half the warm milk into the yolks, then return the mixture to the saucepan.
- Heat the custard. Stir constantly over medium until it thickens and reaches about 185°F, just thick enough to coat a spoon. Do not boil.
- Strain and flavor. Strain into a bowl, scrape in vanilla beans, add vanilla extract and salt. Chill the custard 4–24 hours until very cold.
- Churn. Churn in your ice cream maker according to the manufacturer until soft-serve consistency. Ensure the custard and equipment are cold.
- Freeze. Transfer to a loaf pan, press plastic wrap onto the surface, and freeze until firm. Store covered up to one week.
Notes
Check your ice cream maker for any freezer-bowl requirements — many need to be frozen 24 hours before use. No machine? Freeze in a shallow container and stir vigorously every 30–60 minutes until set.
Nutrition (per serving)
- Calories: 291 kcal
- Carbohydrates: 23 g
- Protein: 4 g
- Fat: 21 g
- Sugar: 21 g