August 9, 2016

Over the past few months, I have become obsessed with making ice cream! Ever since I purchased my first-ever ice cream machine a few months ago, I have been testing ice cream recipes non-stop. After testing multiple recipes which were not quite perfect, I made this French Vanilla Ice Cream and it was a winner! […]

French Vanilla Ice Cream

Over the past few months, I have become obsessed with making ice cream! Ever since I purchased my first-ever ice cream machine a few months ago, I have been testing ice cream recipes non-stop. After testing multiple recipes which were not quite perfect, I made this French Vanilla Ice Cream and it was a winner! Everyone who I served it to, loved its smooth and creamy texture.

French Vanilla Ice Cream

Plus, you can even mix different yummy ingredients into the ice cream during the last 5 minutes of churning. Here are a few ideas: Nutella, crushed Oreos, mini peanut butter cups, etc.

Check out the video here: https://youtu.be/6Ie5pKV8z-E

French Vanilla Ice Cream

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French Vanilla Ice Cream

  • Author:
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 4-8

Ingredients

  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 3/4 cup sugar
  • 5 egg yolks
  • pinch of salt
  • 1 tablespoon vanilla bean paste or 1 vanilla bean
  • 1 1/2 teaspoons pure vanilla extract

Instructions

  1. Begin with placing the ice cream machine bowl insert into the freezer 16 to 24 hours before making the ice cream.
  2. To make the ice cream base, pour whole milk, heavy cream, half of the sugar, salt, and vanilla bean paste into a medium pot. Heat over medium-low heat, and bring to a boil.
  3. Meanwhile, whisk together the egg yolks and remaining sugar until thick and light.
  4. Once the milk mixture comes to a boil, reduce the heat to low, and slowly add one spoonful at a time (about 3/4 cup) of the hot milk mixture into the egg yolk mixture whisking constantly. Repeat this step 3-4 times, whisking constantly so that you don’t scramble the egg yolks.
  5. Pour the tempered egg yolk mixture into the pot and mix to combine.
  6. Continue to constantly mix the newly formed custard with a rubber spatula or wooden spoon (over medium-low heat) until the mixture becomes thick and coats the back of the spoon. *Make sure that this mixture does not boil, or else the eggs will scramble.
  7. Pour the custard ice cream base through a sieve to remove any lumps. Allow the ice cream base to cool for 30 minutes, then mix in the vanilla extract.
  8. Cover the bowl with plastic wrap and place in the fridge for 2 to 4 hours or overnight.
  9. Once the ice cream base is fully chilled, remove from the fridge, and pour into your ice cream machine. Make sure to read and follow the directions on your machine because every brand has slightly different instructions.
  10. Churn the ice cream in the machine for about 15 minutes, then transfer to a container or glass dish. Cover the dish and freeze for 4-7 hours before serving.

Notes

If using a vanilla bean, split in lengthwise down the center.Then, scrape out the seeds and place both the vanilla pod and scraped beans into the milk mixture.

 

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