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French Vanilla Ice Cream

Creamy, light, and perfect
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
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)

Freeze and Churn

  • Strain custard into a metal container through a fine sieve
  • Let custard cool for a minimum of two hours (More time = more creaminess)
  • 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.
Keyword Ice Cream, Vanilla