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Old-Fashioned Homemade Vanilla Ice Cream

Old-fashioned homemade vanilla ice cream made with a pale golden vanilla custard base, silky custard, and visible vanilla bean specks. Churned and frozen for dense, creamy scoops with deep vanilla fragrance.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream Use full-fat for a dense, creamy churn.
Whole milk
  • 1 cup whole milk Helps create a smooth custard base.
Granulated sugar
  • 0.75 cup granulated sugar Whisk until pale and thick for smooth custard.
Egg yolks
  • 5 egg yolks Stabilizes the custard for scoopable texture.
Vanilla bean
  • 1 vanilla bean, split and scraped (or pure vanilla extract) Visible specks throughout are key; use pod + seeds or pure extract.
Salt
  • 0.25 tsp salt Balances sweetness and boosts vanilla aroma.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Infuse the dairy
  1. Split the vanilla bean and scrape the seeds; add the pod and seeds to the heavy cream and whole milk in a saucepan, then heat over medium heat until steaming and just beginning to simmer.
  2. Remove from the heat and let the mixture steep for 15 minutes, then remove the vanilla pod.
Make the vanilla custard
  1. Whisk the egg yolks and granulated sugar together until pale and thick.
  2. Slowly pour the warm cream into the yolks while whisking constantly.
  3. Return the custard to the saucepan and cook over medium-low heat, stirring constantly, until thickened to coat the back of a spoon at 175°F.
Chill and churn
  1. Strain the custard through a fine mesh sieve, stir in the salt, and cool over an ice bath.
  2. Refrigerate at least 4 hours or overnight, then churn in an ice cream maker.
  3. Freeze until firm for scoopable texture.

Notes

For the creamiest old-fashioned texture, fully cool the custard before chilling and keep churning until it reaches a thick soft-serve consistency. Store in the refrigerator only if you plan to serve within 1–2 days; for longer, keep it covered in the freezer up to 2 months. Freezing is yes. Dietary swap: for a lower-cholesterol option, use pasteurized egg yolk substitute designed for custards (texture will be slightly softer).