As summer rolls around and the days get warmer, my mind often drifts to memories of enjoying homemade ice cream with family and friends. One of my absolute favorites has always been French Vanilla Ice Cream. The rich, creamy texture combined with the aromatic flavor of real vanilla beans makes it a delightful treat that’s hard to beat. I remember one summer vacation spent in the French countryside where I was introduced to this classic dessert in a small, quaint café. The taste was unforgettable, and since then, I’ve been on a quest to recreate that perfect scoop at home.
French Vanilla Ice Cream is a step above your regular vanilla due to its use of egg yolks, which gives it a custard-like base and an unparalleled smoothness. This recipe is a bit more involved than some, but I assure you, the results are well worth the effort. If you’re looking to put a twist on this classic, there are a few variations that you might find intriguing. For instance, you could infuse the mixture with a hint of lavender or a touch of bourbon for a sophisticated flavor profile. Additionally, swirling in some caramel or adding a handful of crushed cookies just before the final freeze can add a delightful surprise in every bite.
This French Vanilla Ice Cream recipe is a true labor of love. It requires patience as you steep the vanilla bean, temper the egg yolks, and then wait for the mixture to chill thoroughly before churning. But the process itself is quite rewarding. The act of making ice cream from scratch feels like a cherished tradition, one that brings everyone together, whether you’re sharing stories in the kitchen or eagerly waiting by the ice cream maker for that first scoop.
Whenever I make this, I’m reminded of that charming French café and the joy of discovering something new and delicious. I hope this recipe brings a bit of that magic into your home and becomes a favorite for your family and friends as well. So, grab your ingredients and let’s get started on making some delectable French Vanilla Ice Cream!
How to Make French Vanilla Ice Cream
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Ingredients
- 2 cups heavy cream
- 1 vanilla bean, halved
- 5 large egg yolks
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup whole milk
Directions
- Follow your ice cream maker’s instructions for chilling the bowl, typically for 24 hours or as directed. Set the freezer to at least -0.4 °F if adjustable.
- In a medium saucepan, mix the whole milk, 1/2 cup of sugar, and a pinch of salt. Split the vanilla bean and scrape out the seeds, adding both seeds and pod to the milk mixture.
- Heat the milk mixture over medium heat until it starts to steam, but do not let it boil. Remove from heat, cover, and let the vanilla bean steep for 1 hour.
- Place the heavy cream in a large bowl and set a fine-mesh sieve over it. In another bowl, whisk together the egg yolks and remaining 1/4 cup of sugar until smooth and lighter in color.
- If needed, warm the milk mixture again. Slowly pour the warm milk into the egg yolks while whisking constantly. Return this mixture to the saucepan.
- Cook over low heat, stirring with a wooden spoon, until the mixture thickens and reaches about 170 °F, which should take around 3-7 minutes. Be careful not to overheat.
- Strain the custard through the sieve into the heavy cream, discarding any solids. Stir in the vanilla extract and chill the mixture (including the vanilla bean) in the refrigerator for at least 8 hours or overnight.
- Pour the chilled custard into the ice cream maker’s frozen bowl and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for 4-8 hours until firm. The ice cream will remain scoopable even after being frozen overnight.
Storing Suggestions:
Store the French Vanilla Ice Cream in an airtight container in the freezer for up to 3 months. Ensure the container is tightly sealed to prevent ice crystals from forming and to maintain the best flavor and texture.
FAQs:
Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute the vanilla bean with an additional teaspoon of vanilla extract. However, using a vanilla bean will provide a more intense and authentic vanilla flavor.
Why does the custard need to be strained?
Straining the custard ensures a smooth texture by removing any bits of cooked egg or vanilla bean pod that may have formed during cooking.
What if I don’t have an ice cream maker?
If you don’t have an ice cream maker, you can pour the chilled custard into a shallow container and freeze it. Every 30 minutes, stir the mixture to break up ice crystals until it is fully frozen and creamy.
How can I prevent my ice cream from becoming too hard?
To keep the ice cream scoopable, you can add a tablespoon of alcohol, such as vodka or a flavored liqueur, to the mixture before churning. Alcohol lowers the freezing point and helps maintain a softer texture.
Can I add mix-ins to this ice cream recipe?
Yes, you can fold in your favorite mix-ins, such as chocolate chips, nuts, or fruit, during the last few minutes of churning or just before transferring the ice cream to the freezer-safe container.
Is it necessary to chill the custard overnight?
While not strictly necessary, chilling the custard overnight helps the flavors to meld and improves the texture, resulting in a creamier and more flavorful ice cream.
French Vanilla Ice Cream
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 vanilla bean split in half
- 3/4 cup granulated sugar divided
- Pinch of salt
Instructions
- Prepare the ice cream maker by chilling the bowl as per the manufacturer's instructions, ideally for 24 hours or as recommended. If adjustable, set the freezer temperature to at least -0.4 °F.
- In a medium saucepan, combine the milk, 1/2 cup of sugar, and a pinch of salt.
- Using a knife, slice the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk mixture.
- Heat the milk over medium heat until it starts to steam. Avoid boiling.
- Once steaming, cover the saucepan and remove it from the heat. Let the vanilla bean steep in the milk mixture for 1 hour.
- Place the heavy cream into a large bowl and set a fine-mesh sieve over it.
- In another bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until the mixture is well blended and lighter in color.
- If necessary, reheat the milk mixture until it is warm. Gradually add the warm milk to the egg yolks while whisking continuously. Then, return this mixture to the saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon and reaches about 170 °F. This process takes about 3-7 minutes. Be cautious not to overheat.
- Strain the custard into the heavy cream to remove any coagulated bits. Stir in the vanilla extract.
- Chill the mixture (including the vanilla bean) in the refrigerator for 8 hours or overnight.
- Pour the chilled mixture into the fully frozen ice cream bowl and churn according to the manufacturer's directions. The ice cream will be soft-serve consistency directly from the machine.
- Transfer to a freezer-safe container and freeze for 4-8 hours to firm up. The ice cream remains scoopable even after overnight freezing.
- Can be stored in the freezer for up to 3 months.
