5 from 16 votes
Homemade Vanilla Ice Cream (French Vanilla Ice Cream)
This Homemade Vanilla Ice Cream captures the rich flavor of French vanilla using egg yolks, sugar, whole milk, heavy cream, and vanilla bean or extract. The custard base is gently cooked and cooled before churning into creamy ice cream with a smooth, velvety texture. The recipe requires careful heating to avoid curdling and chilling time to develop flavor and consistency, making it a rewarding treat for ice cream enthusiasts.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 ½
Amount Per Serving
Calories 231
% 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.