Homemade Vanilla Ice Cream (French Vanilla Ice Cream)
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
10 mins
-
Additional Time
1 d
-
Total Time
1 d 45 mins
-
Servings
10 ½
-
Calories
231 kcal
-
Course
Dessert
-
Cuisine
International
Homemade Vanilla Ice Cream (French Vanilla Ice Cream)
Description
Homemade Vanilla Ice Cream (French Vanilla Ice Cream) combines the richness of egg yolks with the smoothness of whole milk and cream, infused with vanilla from a pod or extract for depth of flavor. The process starts by whisking egg yolks with sugar and vanilla, then gradually blending in milk and cream before heating the mixture until it thickens slightly. The custard is carefully cooked without boiling to preserve the texture and then cooled thoroughly in the refrigerator before being churned into ice cream.
The custard base results in a creamy and smooth ice cream, reflecting the characteristic richness of French vanilla. Using vanilla bean adds speckled vanilla caviar, enhancing its appearance and flavor intensity. The method balances custard richness with the freshness of vanilla and cream, producing a classic ice cream texture.
This homemade vanilla ice cream is ideal as a dessert on its own or paired with toppings like fresh fruit or sauces. Its creamy body and vanilla richness make it a versatile base for various desserts or an ingredient in milkshakes and sundaes. The recipe encourages patience with chilling times for best results, producing a firm yet scoopable final product.
For convenience, the custard can be cooled faster by adding cream after cooking the egg and milk mixture, and vanilla extract can replace vanilla bean for simplicity. Chilling the base overnight improves texture, and care in heating prevents curdling, ensuring smooth ice cream.
Ingredients
- 1 vanilla pod or 15 mL / 1 tbsp vanilla extract or vanilla bean paste
- 5 - 6 egg from large eggs, yolk
- 150 g white sugar ¾ cup
- sea salt or ½ tsp for a salted vanilla ice cream, or kosher salt; generous pinch
- 355 mL whole milk 1 ½ cups (full fat milk / around 3% fat milk
- 355 mL heavy cream 1 ½ cups (35% fat, or whipping cream
Instructions
- If you’re using vanilla bean, split the bean lengthwise and scrape off the caviar from the bean. Place the caviar in a medium-sized saucepan.
- Add the egg yolks into this saucepan, along with the sugar and salt. If using vanilla extract, add the extract to the egg yolks instead. Whisk until you have a creamy, smooth, and thick paste.
- Add about ½ cup of milk first and whisk to mix well. Then add the rest of the milk and the heavy cream, and whisk to combine.
- Heat over medium heat while whisking frequently. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams while whisking. This takes about 10 - 12 minutes. Do NOT let it come to a boil.
- Remove from the heat and let it cool down. When the ice cream base is only a little warm, you can place it in the fridge or freezer to chill.
- Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled, or an hour or 2 in the freezer.
- Strain the custard to remove the pods, but do not use a fine sieve since this will remove the vanilla bean caviar as well.
- Churn the ice cream in your ice cream maker according to the manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.
Notes
- Vanilla bean can be substituted with vanilla extract or bean paste depending on availability and preference.
- To cool the custard base faster, add heavy cream after cooking the milk and egg yolk mixture.
- A thermometer helps monitor temperature for ideal custard consistency; avoid boiling to prevent curdling.
- Chilling the custard overnight enhances flavor and texture before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10½
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 231kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 142mg | 47% |
| Sodium | 28mg | 1% |
| Potassium | 99mg | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
