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Old-Fashioned Homemade Vanilla Ice Cream

Homemade vanilla ice cream made the old-fashioned way with a rich vanilla custard base, thickened to 175°F. Churned vanilla ice cream with visible vanilla bean specks throughout for dense, creamy scoops.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing (overnight recommended) 4 hours 20 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 431
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream Use 2 cups heavy cream for a dense, creamy churn.
Whole milk
  • 1 cup whole milk Use whole milk to balance richness and help the custard set.
Granulated sugar
  • 0.75 cup granulated sugar Sweetens the custard and helps it thicken.
Egg yolks
  • 5 egg yolks The egg yolks create the classic custard texture.
Vanilla bean
  • 1 vanilla bean, split and scraped For visible vanilla bean specks; split the pod and scrape seeds.
Pure vanilla extract
  • 2 tsp pure vanilla extract Optional substitute for the vanilla bean (use instead of the pod and seeds).
Salt
  • 0.25 tsp salt Stabilizes flavor in the custard; add after straining.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Infuse the cream
  1. Split the vanilla bean and scrape the seeds, then add both the pod and seeds to the heavy cream and whole milk in a saucepan.
  2. Heat over medium heat until steaming and just beginning to simmer, then remove from heat and steep for 15 minutes; remove the vanilla pod after steeping.
Make the custard
  1. Whisk the egg yolks and granulated sugar until pale and thick, about 1–2 minutes.
  2. Slowly pour the warm cream into the yolks while whisking constantly to temper the eggs.
  3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon at 175°F.
  4. Strain the custard through a fine mesh sieve, stir in the salt, and cool it over an ice bath until no longer hot.
Churn and freeze
  1. Refrigerate the custard at least 4 hours or overnight until very cold.
  2. Churn in an ice cream maker according to the manufacturer’s directions, then transfer to a freezer-safe container and freeze until firm.

Notes

Pro tip: Whisk constantly during tempering and custard cooking so the yolks thicken smoothly without scrambling. Store in the refrigerator in a covered container for up to 2 days before serving; for longer storage, keep in the freezer up to 2 months (freezing is recommended for best scoopable texture). For a dairy-swap option, use lactose-free whole milk and lactose-free heavy cream to keep the custard method and flavor intact.