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    Home » Recipes

    Homemade Vanilla Ice Cream (Custard Style)

    July 29, 2023 • Updated: July 29, 2023 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Vanilla ice cream in a waffle cone bowl. Ice cream freezer in the background. Pin text reads: Old-fashioned Custard-style Vanilla Ice Cream

    Smooth, rich, and fabulously creamy, this old-fashioned custard-style Homemade Vanilla Ice Cream recipe is simply the best ice cream ever!

    Vanilla ice cream in a waffle cone bowl. Ice cream freezer and scoop in the background.

    This my mother's recipe, passed down through at least four generations of my family. It is the homemade ice cream I grew up on, and the one my children and grandchildren will remember. There is none better.

    Jump to:
    • Custard-Style Vanilla Ice Cream Ingredients
    • How to Make this Homemade Vanilla Ice Cream Recipe
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • More Ice Cream Recipes
    • Pairing & Serving
    • Homemade Vanilla Ice Cream

    To make ice cream for a crowd (and memories to go with it), churn this easy ice cream recipe in a large, old-school, bucket-style ice cream freezer. For a smaller batch, simply cut the recipe by half and make it in a modern table-top ice cream machine.

    Custard-Style Vanilla Ice Cream Ingredients

    Photo of individual ingredients that go into this homemade vanilla ice cream recipe, measured and prepped.
    • Dairy: Making homemade ice cream is not the time to go lowfat! For the creamiest ice cream, use heavy cream (or half-and-half) and whole milk. The lower the fat content of your liquids, the more chance your ice cream will turn out too "icy."
    • Sugar: Use plain granulated white sugar. We don't recommend using sugar substitutes.
    • Vanilla: Use a good, high-quality vanilla extract. The alcohol in the extract will also help to keep the water in the ice cream mixture from crystalizing.
    • Eggs: We use USDA large egg (EU medium).
    • Salt: Use table salt or fine sea salt.

    See recipe card for quantities.

    How to Make this Homemade Vanilla Ice Cream Recipe

    These directions outline how to make this ice cream in a large bucket-style crank or electric ice cream maker. If you plan to use a smaller, more modern ice cream maker, simply cut all the ingredients in this recipe by half (i.e., 2 eggs, 2 cups of cream, 2 cups of milk, etc.), and follow the directions for freezing that come with your machine.

    Whisk together all ingredients except cream until frothy. (You can also do this step in a blender.)

    Ice cream ingredients (minus cream) mixed in a bowl.

    Pour the mixture into a medium saucepan, and heat over medium-low heat, whisking constantly. Bring the temperature up slowly, just until tiny bubbles begin to form around the edges of the saucepan. (The mixture should register 180°-185°F [82°-85°C] on an instant-read thermometer.) Remove from heat.

    Once the custard is prepared, pour the mixture into a chilled ice cream freezer canister. Stir in the heavy cream and allow the mixture to chill in the refrigerator for at least an hour.

    Once the mixture has chilled, position the dasher in the canister.

    Ice cream ingredients poured into freezer canister.

    Cover the canister with the lid, and place it into the ice cream maker's bucket.

    Ice cream ingredients inside freezer canister, covered and ready to churn.

    Attach the churn mechanism, and then layer on cubed ice and rock salt until it reaches about ¾ of the way up the side of the canister.

    The amount of ice and salt you use will depend on the size of your freezer and the ambient temperature, among other things. We usually layer about 4-5 inches of ice and then a large handful rock salt, and repeat until the freezer bucket is nearly full.

    After the ice and salt are added, churn the ice cream.

    • Electric Churn: Simply plug the ice cream maker in and let it do its job.
    • Hand-crank: Let your smallest, youngest helpers start the cranking first, and work up to the older ones as the ice cream begins to get harder to crank.

    You may need to add more ice as you proceed. Keep the ice level just below the top of the canister.

    Electric ice cream machines will usually have an auto-stop; however, you can also "hear" the ice cream set as the machine works harder to churn it. If you are churning manually, check when the mixing becomes very difficult.

    To check the ice cream, brush all the ice and salt off the lid and carefully remove it. The mixture inside should have the same consistency as thick soft-serve ice cream. If it is too soft, replace the lid and crank it a little longer.

    When the ice cream is done, remove the dasher. (We always let the kids share the "Christmas tree".)

    Ice cream dasher with frozen ice cream on a large plate.

    It usually takes about half an hour to churn a batch of homemade ice cream. Once the ice cream is done churning, it's ready to eat.

    For scoop-able ice cream, place the mixture in the freezer and allow it to cure for about 4 hours.

    Substitutions

    Heavy Cream: You can successfully sub in half-and-half for the heavy cream.

    Vanilla: Sub in two vanilla beans for the vanilla extract. To do this, slice vanilla beans down the middle, and scrape out the tiny "vanilla sand" inside.

    Split vanilla bean with a small knife. Vanilla bean seeds are scraped onto the end of the knife.

    Add the vanilla sand and the sliced bean pods directly to the ice cream mixture before heating it. Remove the vanilla bean pods before churning.

    Variations

    Dairy-free Vanilla Ice Cream: For dairy-free vanilla ice cream, try making our coconut milk-based, dairy-free vanilla ice cream! It's ridiculously creamy, and as smooth as cool velvet.

    This ice cream recipe makes a perfect base for infinite ice cream flavors.

    Equipment

    Our old-fashioned crank ice cream maker, a survivor from my childhood, is perfect in the summertime when ice cream-making is a family event and we need large quantities. It is also excellent for making memories.

    There are times, however, when you don't need a gallon of ice cream, and you don't want to spend half an hour or more on the back porch cranking the machine. Our newer, electric ice cream maker is a perfect solution for such times. It makes up to two quarts of ice cream, gelato, and other frozen fare, making it the perfect size for couples or small families. 

    If you plan to use a smaller, "modern" ice cream maker, simply cut all the ingredients in this recipe by half (i.e., 2 eggs, 2 cups of cream, 2 cups of milk, etc.), and follow the directions for ice cream that come with your machine.

    Storage

    Store homemade ice cream in an airtight container for up to three weeks. To help prevent ice crystals, press a sheet of plastic wrap, parchment, or waxed paper directly on the surface before putting the lid on.

    Time is not a friend to homemade ice cream. After a couple of weeks, ice crystals may form, and the texture can become grainy.

    Top Tip

    For Raw Cookie Dough Eaters Only

    This may be controversial, but I'm going to say it anyway: the only time I ever actually "cook" the custard for this ice cream is when we are serving it to young kids or folks with compromised health. (My mom never cooked it.) We simply mix it up and pour it into the freezer to churn. My entire family, including my grown kids, have all eaten raw ice cream our entire lives and never had a problem.

    That said, cooking the custard does appear to stabilize the mixture, and we do find that it lasts longer in the freezer than uncooked ice cream.

    WARNING: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

    FAQ

    Why add rock salt to ice cream?

    Rock salt lowers the freezing (i.e., melting) point of ice. Rock salt doesn't keep the ice from thawing when you're making ice cream: it lowers the freezing point of the liquid left behind.

    Vanilla ice cream in a waffle cone bowl.

    More Ice Cream Recipes

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      Fresh Strawberry Ice Cream
    • Creamy Dairy-free Vanilla Bean Ice Cream
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    • Snow ice cream in a bowl, setting on a snow-covered bistro table.
      Snow Ice Cream

    Pairing & Serving

    Homemade vanilla ice cream is scrumptious on a slice of warm pie or fruit cobbler, and it makes heavenly ice cream sandwiches, too!

    • Old-fashion ice cream sundae dish filled with vanilla ice cream, and topped with caramel and raspberries. Service cups of additional toppings in background.
      Caramel Raspberry Ice Cream Sundae
    • Freshly baked blueberry pie with lattice top adorned with pastry flowers.
      Classic Fresh Blueberry Pie
    • Old-fashioned Chocolate Ice Cream Soda
    • Straight-Up Rhubarb Pie

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    Vanilla ice cream in a waffle cone bowl. Ice cream freezer in the background.

    Homemade Vanilla Ice Cream

    This old-fashioned custard-style Homemade Vanilla Ice Cream is rich, creamy, and easy to make. Simply the best ice cream ever.
    Makes 1 gallon.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time:5 minutes minutes
    Cook Time:15 minutes minutes
    Cooling & Churning:1 hour hour 30 minutes minutes
    Total Time:1 hour hour 50 minutes minutes
    Servings: 16 servings
    Calories: 370kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Ice Cream Freezer
    • 1 Blender (optional)
    • 1 saucepan
    • 1 wire whisk

    Ingredients

    US Customary - Metric
    Ice Cream Base
    • 4 large eggs
    • 2¼ cups sugar
    • 4 cups milk whole or 2%
    • 4 cups heavy cream
    • 2 tablespoons vanilla extract
    • scant ½ teaspoon salt
    You will also need:
    • 7-10 pounds cubed ice more or less
    • 2 cups rock salt "ice cream salt"; more or less

    Instructions

    • Whisk together all ice cream ingredients except cream until frothy. (You can also do this step in a blender.)
    • Pour the mixture into a medium saucepan, and heat over medium-low heat, whisking constantly.
      Bring the temperature up slowly just until tiny bubbles begin to form around the edges of the saucepan. Remove from heat.
      The mixture should register 180°-185°F [82°-85°C] on an instant-read thermometer.
    • Once the custard is prepared, pour the mixture into a chilled ice cream freezer canister.
      Stir in the heavy cream and allow the mixture to chill in the refrigerator for at least an hour.
    • Pour the prepared custard mixture into the ice cream freezer canister and position the dasher.
      Cover the canister with the lid, and place it into the ice cream maker's bucket.
    • Attach the churn mechanism, and then layer on cubed ice and rock salt until it reaches about ¾ of the way up the side of the canister.
      The amount of ice and salt you use will depend on the size of your freezer and the ambient temperature, among other things. We usually layer about 4-5 inches of ice and then a large handful rock salt, and repeat until the freezer is full.
    • After the ice and salt are added, churn the ice cream.
      • Electric Churn: Simply plug the ice cream maker in and let it do its job.
      • Hand-crank: Let your smallest, youngest helpers start the cranking first, and work up to the older ones as the ice cream begins to get harder to crank.
      You may need to add more ice as you proceed. Keep the ice level just below the top of the canister.
    • Electric machines will usually have an auto-stop; however, you can also "hear" the ice cream set as the machine works harder to churn it. If you are churning manually, check when the mixing becomes very difficult.
      To check the ice cream, brush all the ice and salt off the lid and carefully remove it. The mixture inside should have the same consistency as soft-serve ice cream. If it is too soft, replace the lid and crank it a little longer.
    • For scoop-able ice cream, place the mixture in the freezer and allow it to cure for about 4 hours.

    Notes

    These directions outline how to make this ice cream in a large 1 to 1½ gallon, bucket-style crank or electric ice cream maker. If you plan to use a smaller ice cream maker, simply cut all the ingredients in this recipe by half (i.e., 2 eggs, 2 cups of cream, 2 cups of milk, etc.), and follow the directions for freezing that come with your machine.

    Nutrition

    Serving: 1cup | Calories: 370kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 57mg | Potassium: 168mg | Sugar: 33g | Vitamin A: 1041IU | Vitamin C: 0.4mg | Calcium: 122mg | Iron: 0.3mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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