Old Fashioned Homemade Ice Cream
Experience the creamy nostalgia of Old Fashioned Homemade Ice Cream, a timeless dessert that combines rich, velvety textures with a burst of vanilla perfection. Made with wholesome ingredients like fresh whole milk, heavy cream, and real egg yolks, this classic custard-based treat delivers a decadently smooth and luxurious flavor. Using a slow tempering process to create a silky custard, this recipe highlights traditional techniques that ensure perfectly creamy results every time. Whether served on its own or paired with warm pie or fresh berries, this homemade ice cream is the ultimate crowd-pleaser. With just 30 minutes of prep and the magic of an ice cream maker, you'll transform simple pantry staples into a frozen delight that will take you back to sunnier days and childhood memories. Perfect for summer gatherings or as a sweet evening indulgence!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 2 cups Heavy cream
- 3/4 cup Granulated sugar
- 5 large Egg yolks
- 2 teaspoons Vanilla extract
- 1/4 teaspoon Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and salt. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy.
Slowly add 1/2 cup of the hot milk mixture to the egg and sugar mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 10–12 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the mixture through a fine-mesh sieve into a large bowl to remove any cooked egg solids.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 175.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 716 mg | 55% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
