Transport your taste buds to the streets of Paris with this decadent and creamy French Vanilla ice cream recipe, made with the finest ingredients and bursting with rich and aromatic vanilla flavors that will leave you craving more.
French Vanilla ice cream is a classic and timeless flavor that never goes out of style. It’s made with a rich and creamy custard base infused with high-quality vanilla extract, giving it a distinct and indulgent flavor. The smooth and velvety texture of the ice cream and the fragrant and aromatic notes of vanilla make for a truly decadent dessert experience. Whether enjoyed on its own or paired with your favorite toppings, French Vanilla ice cream is a true indulgence that is perfect for any occasion.
What is French Vanilla Ice Cream?
French Vanilla ice cream is a sophisticated take on the classic vanilla flavor, characterized by a richer and creamier texture thanks to the addition of egg yolks in the recipe. Often referred to as ‘Old Fashioned’ vanilla, French vanilla ice cream is prized for its more complex flavor profile, which can be attributed to high-quality vanilla extract or vanilla bean seeds. The latter adds beautiful speckles and a deeper flavor to the ice cream, making it a favorite among dessert enthusiasts. Whether made with vanilla extract or bean seeds, French Vanilla ice cream is a luxurious treat that will satisfy any sweet tooth.
How to Make
Ingredients:
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 vanilla bean or 1 TBSP double-strength vanilla extract
- 1/8 tsp salt
- 4 large egg yolks
- 2/3 cups granulated
Directions:
- Freeze Ice Cream Maker Insert: Place your ice cream maker’s bowl in the freezer and freeze it overnight before making.
- Warm milk and heavy cream: Add milk and heavy cream to a saucepan. Cut the vanilla bean lengthwise, scrape the seeds, and then add the seeds and empty pod to the pan with a pinch of salt. Then bring the mixture to a simmer over medium heat. This will take approximately 10 minutes.
- Whisk egg yolks and sugar: While the milk and cream mixture is heating, put the egg yolks and sugar into a bowl and beat them very well. Mix for a few minutes until they are pale and have an airy texture.
- Temper the eggs: Once the milk and cream mixture has begun to simmer and the egg yolks are whisked, we can start tempering. Slowly pour the hot milk into the egg and sugar mixture using a ladle while constantly whisking the egg yolks. After adding a couple of ladles full, slowly add the rest of the milk and mix well.
- Cook the base mixture: Add it back to the saucepan and put it on low heat. Cook it for approximately 10 minutes or until it thickens and reaches an internal temperature of 175 degrees Fahrenheit.
- Strain the base mixture: Pour the mixture through a fine mesh strainer into a clean bowl. This will help strain cooked eggs and the empty vanilla bean pod*.
- * Save the empty pod for another use.
- Cool: Let the mixture cool on the counter for 30 minutes. Then, cover with plastic and refrigerate for around 2 hours.
- Churn: Churn according to your ice cream maker’s instructions.
- Freeze: When done churning, transfer to an airtight container and freeze overnight before serving.
French Vanilla Ice Cream
Equipment
- Saucepan
- mesh strainer
- Ice Cream Maker
- air tight, freezer safe container
- ladle
Ingredients
- 1½ cups whole milk
- 1½ cups heavy cream
- 1 grade-A vanilla bean (or 1 tbsp double-strength vanilla)
- ⅛ tsp salt
- 4 large egg yolks
- ⅔ cup granulated sugar
Instructions
Freeze Ice Cream Maker Insert
- Place your ice cream maker's bowl into the freezer and freeze overnight before making ice cream.
Warm the Milk and Heavy Cream
- Add milk and heavy cream to a saucepan.1½ cups whole milk, 1½ cups heavy cream
- Cut the vanilla bean lengthwise, scrape the seeds, and then add the seeds and empty pod to the pan with a pinch of salt.1 grade-A vanilla bean, ⅛ tsp salt
- Bring the mixture to a simmer over medium heat. (Approximately 10 minutes)
Whisk Egg Yolks and Sugar
- While the milk and cream mixture is heating, put the egg yolks and sugar into a bowl and beat them very well. Mix for a few minutes until they are pale in color and have an airy texture.4 large egg yolks, ⅔ cup granulated sugar
Temper the Eggs
- Once the milk and cream mixture has started to simmer and the egg yolks are whisked, we can start tempering.
- Using a ladle, slowly pour the hot milk into the egg and sugar mixture while constantly whisking the eggs.
- Once you have added a couple of ladles of the milk and the egg mixture is warm, slowly add the rest of the milk and mix very well.
Cook the Ice Cream Base Mixture
- Add the entire mixture to the saucepan and put it on low heat. Cook it for about 10 minutes or until it thickens and reaches an internal temperature of 175℉.
Strain the Ice Cream Base
- Pour the mixture through a fine mesh strainer into a clean bowl. This will help strain any cooked eggs and the empty vanilla bean pod*. *Save the empty vanilla bean pod for another use.
Cool
- Let the mixture cool on the counter for 30 minutes.
- Cover with plastic wrap and refrigerate for about 2 hours.
Churn
- Churn according to your ice cream maker's instructions.
Freeze
- When done churning, transfer to an airtight container and freeze overnight before serving.
