I don't know what you mean by "old-fashioned". This recipe certainly isn't cholestorol-friendly!

Bring the milk and the vanilla pod to the boil and simmer for 20 miutes. Allow to cool. Beat sugar and egg yolks together. Stir the cooled milk into the egg yolk mixture, and strain into a heavy-bottomed saucepan. Heat gently, stirring constantly, until it thickens slightly. Cool, and mix in the cream.

If you don't have an ice cream maker, freeze until slushy, and beat with a fork to break down ice crystals. Repeat 2 or 3 times, then freeze completely.

For chocolate ice cream, melt 125g dark chocolate in the milk. I use less sugar when using chocolate. The vanilla version is also nice with fruit (strawberry, blackberry, whatever) puree, folded through the semi-frozen mixture just before freezing it completely. Another good addition is this:

75 grams caster sugar, 4 tablespoons water, 50 grams oatmeal

Heat the water and sugar together over a gentle heat until the sugar is dissolved. Then boil until the syrup turns a golden colour. Add the oatmeal, and spread the mix on a buttered baking tray. When set, crush in a processor, or with a mortar and pestle. Again, fold through the ice cream just before freezing thoroughly.

I usually double this recipe, which then makes enough for 6 people to pig out on! I use the egg whites to make meringues (made with brown sugar and topped with hazelnuts, they go really well with the chocolate ice cream) or cats-tongue biscuits to serve with the ice cream.