Making your own French Vanilla Ice Cream at home is an incredibly rewarding experience! With just a few simple ingredients, you can create a rich and creamy dessert that will impress everyone.
Tips for Success
Don’t rush the chilling process—this step is key to achieving that perfect texture!
Favorite Parts
The best part? Infusing the cream with real vanilla bean. Trust me, you’ll love it!
Ingredients
- Dairy Ingredients:
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- Sugar and Salt:
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- Eggs and Flavoring:
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Instructions
- Prepare the ice bath:
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Step 1- Ice Bath Setup: Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.
- Begin the custard base:
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Step 2- Combine Ingredients: In a medium saucepan combine the milk, cream, 1/2 cup (100 grams) of the sugar, salt, vanilla seeds and vanilla pod. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
- Temper the eggs:
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Step 3- Whisk Egg Yolks: In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup (50 grams) of sugar until very well combined and lightened in color. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan.
- Cook the custard:
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Step 4- Thicken Custard: Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
- Chill the custard:
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Step 5- Strain Custard: Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Cool the custard in the ice bath until it's at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
- Churn the custard:
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Step 6- Freeze in Ice Cream Maker: Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's directions. Place in an airtight container. Cover the ice cream surface with plastic wrap before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 2 hours.If the ice cream has been in the freezer for more than a couple days, it'll need to soften before scooping and serving. Allow it to sit in the fridge for 30 minutes before scooping for best results.
Nutrition
- Calories: 250, Fat: 15g, Carbs: 24g, Protein: 3g
Cooking techniques
Tempering the eggs is essential for creating a smooth custard base without scrambling them. Just take your time!
Variations or substitutions
Feel free to experiment with different flavorings, like chocolate or fruit purees, for unique variations of this classic recipe!
Storage tips
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To maintain its creaminess, cover the surface with plastic wrap before sealing the container.
Notes
For a richer flavor, let the ice cream sit in the freezer for several hours or overnight before serving.
