Name: French Vanilla Ice Cream
Prep time: 5 min
Cook time: 20 min
Ingredients: 500 ml Heavy Cream; 500 ml Whole Milk; 200 g Granulated Sugar; 8 lg Egg Yolks; 1 tbsp Vanilla Bean Paste (Or vanilla extract); 1 ea Madagascar Vanilla Bean; 1/2 tsp Maldon Sea Salt

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Vanilla ice cream is so… vanilla. Plus, some recipes used to use castoreum for flavoring, which comes from a beaver gland located near its anus. So, there’s that.

French Vanilla ice cream is an entirely different beast. It’s actually more similar to gelato than ice cream, as it uses a custard base.

French Vanilla Ice Cream

Creamy, light, and perfect

Print Recipe

Prep Time 5

Cook Time 20

Course Dessert

Cuisine American, French

Servings 2 quarts

Equipment

1 Ice Cream Machine Or freeze bowl of stand mixer
1 Stand Mixer
1 3QT Sauce Pan

Ingredients

500 ml Heavy Cream
500 ml Whole Milk
200 g Granulated Sugar
8 lg Egg Yolks
1 tbsp Vanilla Bean Paste Or vanilla extract
1 ea Madagascar Vanilla Bean
1/2 tsp Maldon Sea Salt

Instructions

Steep Vanilla

Add milk, heavy cream, and vanilla to a sauce pan or pot
Heat over low-medium heat until the mixture simmers
Add lid, remove from heat, and let steep for a minimum of 20 minutes to infuse vanilla

Ribbon the Eggs

Add egg yolks, sugar, and salt to stand mixture with whisk attachment
Mix on a higher setting until ingredients are integrated and eggs have a light yellow color and fluffy texture

Finish the Base

Turn mixer to a lower setting, slowly strain in milk mixture through a fine mesh sieve
Return mixture to pot and turn to low-medium heat
Cook until the base is 165° Fahrenheit (Do not let it boil)