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–+ servings
3 scoops of french vanilla ice cream in a bowl

French Vanilla Ice Cream

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 3 hours 40 minutes
Course Dessert
Servings 10 servings

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.