French Vanilla Ice Cream
Homemade French vanilla ice cream is the ultimate creamy, indulgent treat made with a simple custard base, rich vanilla flavor, and smooth texture. With just a few basic ingredients and a bit of patience, you can create a luxurious dessert that is far superior to store-bought versions. Whether enjoyed in a bowl or cone, this French vanilla ice cream is perfect for any occasion. You can also personalize it with fun add-ins or flavor variations for an extra special twist!
Equipment
- 1 medium saucepan
- (1) Whisk
- 1 Wooden spoon or spatula
- 1 Fine mesh strainer (for straining the custard)
- 1 Ice cream maker (optional, if not using, follow freezing instructions)
- 1 Airtight container (for storing the ice cream)
Ingredients
- 2 cups 480 ml Heavy cream
- 1 cup 240 ml Whole milk
- 3/4 cup 150 g Granulated sugar
- 5 large Egg yolks
- 1 tablespoon 15 ml Vanilla extract
- 1/4 teaspoon 1 g Salt
Instructions
Prepare the Custard Base:
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
Temper the Eggs:
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to gradually raise the temperature of the eggs. This is called tempering. Once the egg yolks are warmed, add them to the saucepan with the rest of the cream mixture.
Cook the Custard:
- Return the saucepan to the stove and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 8-10 minutes). Be careful not to let the mixture boil, as it can cause the eggs to scramble.
Strain the Custard:
- Once the custard has thickened, remove the saucepan from the heat. Pour the custard through a fine mesh strainer into a clean bowl to remove any curdled bits and ensure a smooth texture.
Cool the Custard:
- Stir in the vanilla extract and salt. Allow the custard to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
Churn the Ice Cream:
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, usually for 20-25 minutes, until the ice cream reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container and smooth the top. Place in the freezer for at least 4 hours, or until firm.
Serve and Enjoy:
- Scoop your homemade French vanilla ice cream into bowls or cones and enjoy!
Notes
- For a richer flavor, you can use half-and-half instead of whole milk, but this will increase the fat content.
- If you don't have an ice cream maker, you can freeze the custard in a shallow pan, stirring every 30 minutes to break up ice crystals until it reaches a smooth consistency.
- You can customize this French vanilla ice cream with mix-ins such as chocolate chips, nuts, or fruit during the last few minutes of churning.
- For an extra vanilla flavor, consider using vanilla beans instead of extract. Split the vanilla bean and scrape the seeds into the milk and cream mixture during step 1.