How do you make ice cream in the olden days?

In the early days of the colonies and on into the nineteenth century, ice cream was made by agitating a container of sweetened cream in a tub of salt and ice . The ice cream freezer that is still with us today was invented in 1846 by Nancy Johnson, an otherwise obscure figure on the culinary scene.

What is the difference between French vanilla and old fashioned vanilla ice cream?

The main difference between vanilla and French vanilla ice cream is the addition of egg yolks in French vanilla ice cream . This gives French vanilla ice cream a richer, creamier texture and more complex vanilla flavor. Vanilla ice cream, on the other hand, has a simpler flavor and a lighter texture.

How to make the creamiest ice cream?

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be . In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

How did they make ice cream in the 1950s?

Make a custard out of milk, egg, sugar, salt, and vanilla. Remove from stove and let cool. Alternate between pouring snow and custard into the bowl until no more snow can be stirred into the mixture. Eat right away (before it melts on you!) or pour into ice cube trays.

How did they make ice cream in the 1800s?

The effort needed to produce a serving of ice-cream in an early Victorian household can be seen in this 1856 recipe: 'Break a pail of ice in pieces, add four pounds of salt and mix well; put a pewter freezing-can in an empty pail and surround it with ice; put the pudding ... into the can, and turn it very rapidly with ...

What makes tillamook ice cream different?

real ingredients We never use artificial flavors or preservatives, leaving more room for the good stuff like extra cream and high-quality milk.

What are the three types of vanilla ice cream?

If natural vanilla extract is used, then the product is called "vanilla ice-cream". If vanillin from natural vanilla is used, then the product is called "vanilla flavored ice cream". If artificial vanillin is used, then the product is labelled as an "artificially flavored vanilla ice-cream".

What makes New York vanilla ice cream?

New York style vanilla is very rich, both in vanilla flavour and in egg . It's typically flavoured not only with vanilla extract, but also with the scrapings from several vanilla beans, so the vanilla flavour is intense.

How is traditional ice cream made?

Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air . Water and fat have the highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells.

How did they make ice cream in the 1700s?

By mixing ice with saltpeter (or indeed common salt) and placing a container of water or wine in the ice , one could freeze the contents of the container. By rotating the container, one could stir the liquid and keep its texture even without freezing it solid.

How was ice cream made in the 1900s?

The cream mixture was placed in the interior compartment of the ice cream maker which contained a paddle connected to the hand-crank. The more the cream mixture is cranked the smoother the ice cream. Ice and rock salt were then placed between the interior compartment and the exterior bucket.

How did they make ice cream in medieval times?

During the Middle Ages, sorbets and ice creams were introduced in Europe, and were typically made from fruit juices, honey, and snow or ice . In the 16th century, Italian chefs began experimenting with new flavors and ingredients, such as eggs, cream, and sugar, to create more luxurious and creamy ice creams.

Old Fashioned Vanilla Ice Cream Recipe (2024)

An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe is made from five ingredients and is even better than an ice cream parlor favorite!

Old Fashioned Vanilla Ice Cream Recipe (1)

Vanilla ice creams come in more varieties than you might think! It’s made with five simple ingredients and turns into such a rich, creamy, delicious and decadent ice cream. Just look at those real vanilla bean specks!

It’s an old fashioned vanilla ice cream recipe that was passed down from my aunt many years ago. It’s a custard base that tastes even better than the best ice cream parlor ice cream you’ve ever had.

I enjoy my other types of ice cream recipes too. But when I want the most creamy, most vanilla, best vanilla ice cream, this one is it!

Old Fashioned Vanilla Ice Cream

My family has always loved making ice cream in the summer. It gets really hot here in the south and enjoying homemade ice cream with family and friends is so much fun! I make many different ice cream flavors and recipes, but as far as vanilla goes it’s this velvety, old fashioned custard type ice cream or my two ingredient No Churn Vanilla.

How to Make this Vanilla Ice Cream

To make this ice cream, you will need these ingredients:

Egg yolks
Sugar
Whole Milk
Heavy Cream
Vanilla Bean Paste or Vanilla Extract

Make the Ice Cream Custard

Start by adding the egg yolks and sugar to a medium saucepan. Whisk the until it’s a light yellow color and is well combined.

In another small sauce pan, heat the whole milk over medium-low heat until it just begins to simmer. Do not stir the milk.

Then gradually add the heated milk to the pan with the egg and sugar mixture and stir constantly. Return the combined mixture to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat.

Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.

Finish With Ice Cream Maker

Once the custard base is ready, stir in the heavy cream and vanilla bean paste (or vanilla extract). Then, pour it into your ice cream maker and process according to your ice cream maker’s instructions.

Scoop and Enjoy!

This is perfect for ice cream cones! Although I happily enjoy it in a bowl if cones aren’t around. The scoops hold up well and don’t immediately begin melting the moment they are scooped onto the cone.

How Much Ice Cream Does this Make?

This recipe makes 1 quart as written.

Can this Recipe be Multiplied?

Yes! You can easily double this recipe for a 2 quart ice cream maker. It can easily be multiplied for a gallon container too!

The Two Types of Vanilla Ice Cream

Both this old fashioned ice cream and my no churn ice cream have their places in my ice cream making life. They are both incredibly delicious, easy to make and I make them both often.

More Ice Cream Recipes

No Churn Chocolate Ice Cream and Chocolate Ice Cream

Mint Chocolate Chip Ice Cream

Butter Pecan Ice Cream

Blueberry Cheesecake Ice Cream

And so many more ice creams to love!

Here’s my Old Fashioned Vanilla Ice Cream Recipe. I hope you enjoy it as much as my family does!

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Old Fashioned Vanilla Ice Cream Recipe

Robyn Stone

4.98 from 146 votes

An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe tastes like an ice cream parlor favorite.

Ingredients

▢ 4 egg yolks
▢ 1/2 cup granulated sugar
▢ 1 cup whole milk
▢ 1 cup heavy cream
▢ 2 teaspoons vanilla extract, or vanilla bean paste

Instructions

Add egg yolks and sugar to a medium saucepan and whisk until a light yellow color and well combined. In another small sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add milk to egg and sugar mixture, stirring constantly. Return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
Once the custard base is ready, stir in the heavy cream and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker’s instructions.

Notes

Yield for recipe as written: 1 quart

This recipe can easily be doubled for a 2-quart ice cream maker or multiplied for a gallon container.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

Originally published in 2013.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.