This thick and rich custard-based ice cream recipe is made from just six ingredients; it’s fresher tasting and better than an ice cream parlor. With this homemade ice cream recipe, you’ll get a rich & creamy old-fashioned Vanilla Ice Cream that everyone will love!
This ice cream recipe has lived on my blog since I first published it in 2010. It was part of the recipe for Baseball Nut Ice Cream, a copycat version of the Baskin Robins popular summer treat. The vanilla ice cream is so good that I thought I’d share it on its own.
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Ala mode
If you’re going to make the perfect fruit pie, you want to top it with the perfect vanilla ice cream! And this ice cream is just that, perfectly creamy and delicious.
Try making one of my favorite fruit desserts to go along with this creamy ice cream. Blackberry Pie, Blueberry Pie, and Blackberry Peach Crisp are so good ala mode!
What is vanilla ice cream made out of?
Vanilla ice cream is traditionally made from cream, egg yolks, sugar, and vanilla, which are mixed together, frozen, and aerated in an ice cream machine.
My ice cream recipe is a custard base ice cream, which means you make a custard first and then thin that custard with cream. Custard base ice creams are typically creamier and have less icy crystals than their no cook counterparts.
Ice cream mix ins
Besides being a great ice cream on its own, this vanilla ice cream also makes a fun base if you want to try adding different mix ins.
Mix in some chopped nuts like pecans or almonds, strawberry jam, candy bar pieces, mini M&M’s, brownie chunks, toasted coconut, or anything else you can come up with.
To properly swirl in a mix-in
If you want to swirl a mix in to your ice cream, there are two ways to do that.
My favorite is the layer and swirl method. Remove one-third of the finished soft ice cream from the machine, and spoon it into a freezer safe container.
Cover the ice cream with one-third of the sauce or jam, or sprinkle on 1/3 of the mix in. Repeat, making layers with the remaining ice cream and sauce. Place the layered ice cream in the freezer to firm it up before serving. As you scoop, it will look like swirls.
The second way to mix in, is to wait until the machine has finished freezing the ice cream. Remove the mixer bar before spooning the sauce over the soft frozen ice cream. Lightly swirl in a zigzag pattern with a small knife or fork. Then, spoon the ice cream into the freezer safe container.
I’m not a fan of adding hard mix-ins like nuts directly to the machine, because they can scratch the machine and damage the soft lining of the machine. If you have softer mix-ins, like fruit jams or caramel sauce, that shouldn’t be a problem to mix in directly to the machine.
Pro Tips for great ice cream
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Be sure to use a low heat or a double boiler to make the custard for this ice cream. And take your time to ensure a smooth ice cream, because there are so many yolks in the mixture that it would be easy to scramble the custard. I have also found that a heat diffuser will help keep the heat even.
How do you make ice cream creamy and not icy?
The creamiest ice cream will come from using milk with a higher percentage milk fat, like cream, half & half, or whole milk. If the ice cream is made with a lower percentage milk fat, it has the potential to become icy.
Can I make vanilla bean ice cream?
You want to make sure to use pure vanilla extract in this recipe, imitation just won’t taste good. You can also use vanilla bean paste to easily get those pretty vanilla bean speckles. Or, you can cut a vanilla pod in half and scrape out the beans to use those in the ice cream.
How should I store homemade ice cream?
Store homemade ice cream in the freezer in an airtight container. I love {affiliate link} this container. Homemade ice cream should stay good in the freezer for a couple of weeks.
How do you make thick ice cream?
A thick ice cream usually involves the addition of a thickening agent such as eggs, egg yolks, or thickeners such as cornstarch or flour. The best thick ice cream base is typically a cooked custard that, when chilled, becomes a creamy, but firm ice cream. This is one of the reasons I love custard-based ice creams so much!
After the ice cream is done mixing in the ice cream maker, you’ll have more of a vanilla soft serve consistency. Place the soft serve ice cream in a freezer safe container in the freezer to thicken it up for a few hours or overnight.
How do you make ice cream without an ice cream maker?
I’ve been asked several times if it’s possible to make ice cream at home without a machine. Yes, it is possible, though I do prefer the {affiliate link} ice cream machine, I feel that it makes a creamier ice cream, and it’s so easy to pour the mixture in and let the machine churn for 20 minutes or so until the ice cream is ready.
I also have some recipes that were specifically designed to be made without a machine. Try my No Churn Coffee Toffee Ice Cream, and Almond Nougat Ice Cream.
If you’re still interested in making this recipe without a machine, after you’ve made the mixture, all the way to adding the heavy cream and vanilla, pour the mixture into a shallow container (glass or metal work best) that you’ve popped in the freezer previously to get nice and cold. Place the filled container in the freezer until almost firm, but still soft enough to be stirred, about 90 minutes. For the next three hours, check the ice cream every 30 minutes and stir it, scraping the sides of the pan and breaking up any frozen chunks, to keep it aerated and creamy.
How much does this recipe make?
This recipe makes about 1.5 pints of ice cream. Typically, ice cream servings are measured in half cups, so this would be about 6 servings.
And don’t forget the {affiliate link} ice cream scoop to serve your masterpiece!
Can this recipe be doubled?
Yes! You can easily double this recipe or triple the recipe. You may have to freeze it in batches depending on how big your ice cream machine is.
How to make Old Fashioned Vanilla Ice Cream
Beat the sugar and salt into the egg yolks until thickened and pale yellow. Bring the half and half to a simmer, then slowly beat the hot half and half mixture into the eggs and sugar, and pour it back into the pan.
Place the mixture over very low heat, and stir continuously with a wooden spoon until the custard thickens slightly and coats the back of the wooden spoon.
Be very careful not to walk away from the custard while it’s heating on the stove. It’s easy to get scrambled eggs at this point.
Remove the thickened custard from the heat and pour it through a strainer into a large, clean bowl. Allow to cool slightly, and stir in the cream and vanilla. Chill the custard.
Freeze in your ice cream maker. After freezing, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze until firm.
Ice Cream Recipes
Ice Cream is so much fun to have around, and homemade ice cream is even better. Once you get bitten by the ice cream bug, get ready for all the ice cream recipes.
You’ll definitely want to try these other ice cream recipes: Salted Caramel Ice Cream, Coconut Custard Ice Cream, Coffee Ice Cream, Peanut Butter Fudge Ripple, Old Fashioned Homemade Chocolate Ice Cream, and Raspberry Ice Cream.
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Vanilla Ice Cream Recipe
Vanilla Ice Cream
Equipment
- ice cream maker
Ingredients
- 1 cup sugar
- ¼ teaspoon salt
- 7 large egg yolks
- 1 ½ cups half and half
- 1 cup heavy cream
- 1 tablespoon vanilla
Instructions
- In a medium bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.
- Bring the half and half to a simmer in a heavy medium saucepan or double boiler. Slowly beat the hot half and half mixture into the eggs and sugar. Pour the entire mixture back into the pan and place over very low heat or back in the double boiler. Stir continuously with a wooden spoon until the custard thickens slightly and coats the back of the wooden spoon. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour the hot custard through a strainer into a large, clean bowl. Allow to cool slightly, and stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, and then freeze in your ice cream maker according to the manufacturer’s directions.
- When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
