Classic French Vanilla Ice Cream: A Rich and Creamy Delight
If you’re in the mood to indulge in a timeless treat, nothing beats a creamy scoop of homemade French vanilla ice cream. This classic recipe combines the luxurious flavors of vanilla beans with a rich custard base, ensuring each spoonful is divinely smooth and velvety. Whether enjoyed on its own or as a complement to your favorite dessert, this ice cream is sure to impress. Follow this step-by-step guide to create the perfect French vanilla ice cream from scratch.
Ingredients
- Whole milk: 1 1/2 cups
- Heavy cream: 1 1/2 cups
- Granulated sugar: 3/4 cup (150 grams), divided
- Salt: 1/4 teaspoon
- Vanilla bean: 1, split in half lengthwise and seeded
- Egg yolks: 4 large
Directions
1. Prepare the Ice Bath
- Fill a large bowl with ice cubes and a cup or two of water.
- Place a medium bowl fitted with a fine strainer inside the ice bath and set aside.
2. Begin the Custard Base
- In a medium saucepan, combine the milk, cream, 1/2 cup (100 grams) of sugar, salt, vanilla seeds, and vanilla pod.
- Set over medium heat and stir occasionally until the mixture is warm and begins to steam (about 5 minutes).
3. Temper the Eggs
- In a separate medium bowl, whisk together the egg yolks and the remaining 1/4 cup (50 grams) of sugar until well combined and lightened in color.
- Gradually ladle half of the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- Slowly whisk the tempered egg mixture back into the saucepan.
4. Cook the Custard
- Continue to cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5 to 7 minutes). It should register around 175°F on an instant-read thermometer. Avoid boiling.
5. Chill the Custard
- Immediately strain the mixture through the fine strainer into the prepared ice bath.
- Discard the vanilla bean pod.
- Cool the custard to room temperature, stirring often.
- Cover with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming, and refrigerate until chilled (about 4 hours or up to 1 day).
6. Churn the Custard
- Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s directions.
- Transfer to an airtight container, cover the surface with plastic wrap, and freeze until firm and flavorful (at least 2 hours).
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Calories: 280 per serving
- Servings: 6
This homemade French vanilla ice cream is not just a dessert; it’s a luxurious experience. Perfect for any occasion, it pairs wonderfully with pies, cakes, or simply drizzled with your favorite topping. Enjoy the process of making this delightful treat and savor every creamy bite!
Classic French Vanilla Ice Cream
- Total Time: 4 hours 35 minutes
- Yield: 6
Description
There’s something timeless about the creamy, soothing flavor of French vanilla ice cream. This classic recipe, using real vanilla beans, provides a rich and decadent taste that transcends the simple ingredients list. It’s a delightful treat that conjures up childhood memories and sunny days.
This French Vanilla Ice Cream isn’t just a dessert; it’s an experience. Each spoonful offers a silky texture and a luxurious vanilla flavor that makes it a perfect accompaniment to pies, fresh fruits, or simply on its own. This homemade version brings out a depth of flavor that store-bought ice cream simply cannot match, making it a cherished recipe for any home cook
Ingredients
â–¢ 1 1/2 cups whole milk
â–¢ 1 1/2 cups heavy cream
â–¢ 3/4 cup (150 grams) granulated sugar, divided
â–¢ 1/4 teaspoon salt
â–¢ 1 vanilla bean, split in half lengthwise and seeded
â–¢ 4 large egg yolks
Instructions
Prepare the ice bath:
Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside the ice bath. Set aside.
Begin the custard base:
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:
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:
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:
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:
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 280 Kcal