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French Vanilla Ice Cream

Cream, light, and perfect
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 25 minutes
Servings: 2 quarts
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup Heavy Cream
  • 2 cup Whole Milk
  • 1 cup Sugar
  • 8 ea Egg Yolks Organic brown eggs are best.
  • 1 tbsp Vanilla Bean Paste Or 1/2-2/3 amount if you want to tone down the vanilla flavor.
  • 1 ea Madagascar Vanilla Bean Replace with Vanilla Bean Paste if you don't have a Vanilla Bean on hand.
  • ⅛ tsp Maldon Sea Salt Optional.

Equipment

  • Ice Cream Machine Or a frozen mixing bowl and hand mixer
  • 1 Stand Mixer Or a whisk and mixing bowl
  • 3Qt Sauce Pan Or a pot

Method
 

Steep Vanilla
  1. Add milk, heavy cream, and vanilla to a sauce pan or pot
  2. Heat over low-medium heat until the mixture simmers
  3. Add lid, remove from heat, and let steep for a minimum of 20 minutes to infuse vanilla
Ribbon the Eggs
  1. Add egg yolks, sugar, and salt to stand mixture with whisk attachment
  2. Mix on a higher setting until ingredients are integrated and eggs have a light yellow color and fluffy texture
Finish the Base
  1. Turn mixer to a lower setting, slowly strain in milk mixture through a fine mesh sieve
  2. Return mixture to pot and turn to low-medium heat
  3. Cook until the base is 165° Fahrenheit (Do not let it boil)
Freeze and Churn
  1. Strain custard into a metal container through a fine sieve
  2. Let custard cool for a minimum of two hours (More time = more creaminess)
  3. Add to ice cream maker and churn using the machine's instructions

Notes

Separating yolks and measuring ingredients is about the most active work you need to do when making this classic creamy and rich treat.