Buy Now → Homemade French Vanilla Ice Cream
This true French Vanilla Ice Cream recipe transforms simple ingredients into a rich custard base that celebrates what homemade, ultra-creamy vanilla ice cream should be. Be sure to read the instructions through to make sure you've left yourself enough time for chilling and freezing.
- Prep Time: 00:05
- Churning Time: 00:30
- Cook Time: 00:08
- Total Time: 00:42 plus chilling / freezing time
- Yield: about 3 pints
- Category: Ice Cream
Ingredients
- 1 cup (200 grams) granulated sugar
- 12 large egg yolks
- ¼ teaspoon coarse kosher salt (see note)
- 1-1/2 cups (340 grams) whole milk
- 1-1/2 cups (340 grams) heavy cream
- 1 tablespoon pure vanilla extract
Instructions
- Set up an ice bath with two nesting metal bowls.
- In a medium bowl, whisk together the sugar, egg yolks, and salt until lightened, about 1 minute.
- Whisk in the milk and cream.
- Transfer the mixture to a heavy-bottomed medium pot.
- Cook over medium heat, stirring and scraping constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
- Immediately shut off and remove the pot from the heat. Add in the vanilla extract and continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
- Strain the custard through a fine-mesh strainer into the inner bowl of the prepared ice bath.
- Cool the custard in the ice bath to room temperature, stirring occasionally.
- Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
- Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency.
- Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
French Vanilla Ice Cream is best consumed within a week, but will last for several in the freezer.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Find it online: https://everydaypie.com/homemade-french-vanilla-ice-cream/