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French Vanilla Ice Cream

Helen T. Patterson
A rich, creamy French Vanilla Ice Cream made with just six ingredients.
Silky custard is churned to perfection for smooth texture, offering a delightful homemade dessert that’s perfect for summer.
Easy to prepare, safe with tempered eggs, and freezer-friendly, this recipe guarantees indulgent, creamy ice cream every time.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 2 hours 50 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • 1 Ice cream maker with frozen bowl (1 unit)
  • 1 Medium saucepan (1 unit)
  • 1 Mixing bowl (1 unit)
  • 1 Whisk (1 unit)
  • 1 Fine-mesh strainer (1 unit)
  • 1 Ladle (1 unit)
  • 1 Airtight container for freezing (1 unit)

Ingredients
  

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 1 vanilla bean split and seeds scraped (or 1 tsp vanilla extract)
  • ⅛ teaspoon salt
  • 4 large egg yolks
  • ⅔ cup granulated sugar

Instructions
 

  • Freeze the ice cream bowl: Start by placing the ice cream maker bowl in your freezer.
    This should be done at least overnight to ensure it’s completely frozen.
    A well-chilled bowl is essential for achieving smooth, creamy ice cream with a perfect texture.
  • Warm the milk and cream: In a medium saucepan, combine 1 ½ cups whole milk and 1 ½ cups heavy cream.
    If using a vanilla bean, slice it lengthwise and scrape out the seeds, then add both the seeds and the pod to the milk mixture along with a pinch of salt.
    Heat over medium heat until the mixture begins to simmer, stirring occasionally to prevent scorching.
    This process takes about 10 minutes and helps infuse the milk with rich vanilla flavor.
  • Whisk the egg yolks and sugar: While the milk mixture is warming, take 4 large egg yolks and ⅔ cup granulated sugar and whisk them together in a mixing bowl.
    Beat until the mixture becomes pale, thick, and slightly airy. This step ensures a smooth custard base, creating a luscious texture for the ice cream.
  • Temper the eggs: To prevent the eggs from curdling, slowly add a few ladles of the hot milk mixture into the egg yolks while continuously whisking.
    This gradually warms the eggs and prepares them to combine safely with the remaining milk mixture.
    Once tempered, pour the rest of the milk mixture in and stir until fully incorporated.
  • Cook the custard base: Return the tempered mixture to the saucepan and cook over low heat for about 10 minutes.
    Stir constantly and monitor the temperature; the custard is ready when it thickens slightly and reaches 170–175°F.
    This step ensures the eggs are fully cooked while maintaining a silky consistency.
  • Strain the custard: Pour the cooked custard through a fine-mesh strainer into a clean mixing bowl.
    This removes any cooked egg bits and the vanilla pod, leaving a perfectly smooth base for your ice cream.
  • Cool the mixture: Let the custard sit at room temperature for 30–40 minutes to slightly cool.
    Cover with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled.
    Chilling is key for a creamy, firm ice cream after churning.
  • Churn the ice cream: Pour the chilled custard into the frozen ice cream maker bowl and churn according to your manufacturer’s instructions.
    The churning process mixes while freezing, breaking down ice crystals to achieve a smooth, creamy texture.
  • Freeze before serving: Transfer the freshly churned ice cream into an airtight container.
    Freeze for several hours or overnight to allow it to firm up fully. Once frozen, scoop and enjoy the rich, silky French Vanilla Ice Cream you’ve made from scratch.

Notes

  • Ice cream bowl preparation: Ensure your ice cream maker bowl is fully frozen, preferably overnight, for smooth, creamy results.
  • Tempering is essential: Slowly adding hot milk to egg yolks prevents curdling and guarantees a silky custard base.
  • Straining matters: Strain the cooked custard through a fine-mesh sieve to remove cooked egg bits and vanilla pods for a flawless texture.
  • Use fresh ingredients: Fresh eggs, whole milk, and heavy cream provide the richest flavor and best consistency.
  • Vanilla choice impacts flavor: A whole vanilla bean gives a deeper, aromatic flavor, but pure vanilla extract works as a convenient substitute.
  • Chilling improves texture: Refrigerate the custard thoroughly before churning to ensure the ice cream sets properly.
  • Freezing tips: Store in an airtight container to prevent ice crystals and preserve creamy texture.