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French Vanilla Ice Cream

French Vanilla Ice Cream
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French Vanilla Ice Cream is the epitome of creamy decadence. Made with a rich custard base, this dessert boasts a luxurious texture and a deep vanilla flavor that sets it apart from regular vanilla ice cream. Perfect for special occasions or as an everyday treat, this recipe brings the charm of French patisseries right into your kitchen.

Ingredients

Scale
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • 1 grade-A vanilla bean (or 1 tablespoon double-strength vanilla extract)
  • ⅛ teaspoon salt
  • 4 large egg yolks (room temperature)
  • ⅔ cup granulated sugar

Ingredient Notes:

  • Vanilla Bean Substitute: High-quality vanilla extract or paste works well if you don’t have a vanilla bean.
  • Dairy Alternatives: For a lighter version, use half-and-half instead of heavy cream.

Instructions

  1. Prepare the Ice Cream Maker: Place the ice cream maker bowl in the freezer overnight to ensure it’s fully frozen.
  2. Warm the Milk and Cream: In a saucepan, combine milk, heavy cream, and salt. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the pan. Heat over medium heat until it starts to simmer (about 10 minutes).
  3. Whisk Egg Yolks and Sugar: In a separate bowl, whisk egg yolks and sugar until pale and airy. This step ensures a smooth custard base.
  4. Temper the Eggs: Slowly ladle the hot milk mixture into the egg yolk mixture while whisking constantly to prevent curdling. Once warmed, pour everything back into the saucepan.
  5. Cook the Custard Base: Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon or reaches 175°F (about 10 minutes). Avoid boiling to prevent scrambling the eggs.
  6. Strain and Cool: Strain the custard through a fine mesh strainer into a clean bowl to remove any solids or cooked egg bits. Let it cool at room temperature for about 30 minutes, then cover with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours.
  7. Churn and Freeze: Churn the chilled custard in your ice cream maker according to manufacturer instructions (usually about 20–25 minutes). Transfer to an airtight container and freeze overnight for best results.

Notes

Serving Suggestions:

  • Serve in waffle cones or bowls topped with fresh berries, caramel sauce, or chocolate shavings for an elegant touch. Pair with warm desserts like apple pie or brownies for a decadent combination.

Tips & Tricks:

  • Always temper eggs slowly to avoid curdling. Whisk constantly while adding hot liquid in small increments.
  • Straining ensures a silky-smooth texture by removing any cooked egg bits or impurities from the custard base.

Storage & Reheating:

  • Store in an airtight container in the freezer for up to two weeks. Press plastic wrap against the surface to minimize ice crystals.
  • Homemade ice cream freezes harder than store-bought versions; let it sit at room temperature for about 10–15 minutes before scooping.

Find it online: https://icecreamin.com/french-vanilla-ice-cream/