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–+ servings
French Vanilla Ice Cream

Creamy French Vanilla Ice Cream You'll Want Every Summer

This French Vanilla Ice Cream is a rich, custard-based delight perfect for summer enjoyment.
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Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 5 hours
Servings: 8 scoops
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 1 cup Heavy Cream Lactose-free optional
  • 1 cup Whole Milk Any milk alternative can be used
  • 6 units Egg Yolks No substitutes recommended
  • 3/4 cup Granulated Sugar Sugar alternative optional
For the Flavor
  • 1 bean Vanilla Bean Pure vanilla extract can be used alternatively
  • 1/4 teaspoon Salt Substitute with sea salt if desired

Equipment

  • ice cream maker
  • Medium saucepan
  • Large Mixing Bowl
  • Fine Mesh Sieve

Method
 

Step-by-Step Instructions
  1. Prepare Ice Cream Maker: Freeze the bowl of your ice cream maker for at least 12 hours.
  2. Heat Milk and Cream: In a medium saucepan, combine heavy cream and whole milk, heating until bubbly.
  3. Whisk Egg Yolks and Sugar: Whisk egg yolks and sugar until pale and thick, about 2-3 minutes.
  4. Temper Egg Mixture: Gradually add warm milk mixture to egg yolks while whisking to prevent curdling.
  5. Cook Custard Mixture: Return mixture to saucepan and cook over medium heat until thickened, about 5-7 minutes.
  6. Strain and Chill: Strain custard into a bowl, add heavy cream, vanilla bean seeds, and salt, then chill.
  7. Churn Ice Cream: Pour custard into ice cream maker and churn according to manufacturer's instructions.
  8. Freeze Until Firm: Transfer ice cream to a container and freeze for a minimum of 6 hours.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 19gSaturated Fat: 11gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 50mgPotassium: 150mgSugar: 18gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. Let sit at room temperature for 5-10 minutes if too hard.

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