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    HOME » Recipes » Ice Cream & Puddings

    Published: Sep 3, 2013 · Modified: Oct 3, 2021· This website generates income via ads ·

    French Vanilla Ice Cream

    Jump to Recipe Print Recipe Pin Recipe

    On a high from the delicious Mint Chocolate Chip Ice Cream I made recently, I decided to broaden my horizons. A couple of older, slightly dried out vanilla beans called to me from the spice cabinet. Having successfully made a custard based ice cream led me in one direction, French Vanilla Ice Cream. I decided to veer off the path and not chill the ice cream base overnight as I had for the mint version. I didn't want to have to wait an extra day to enjoy the fruits of my labor. I also added a little extra cream to the base.

    The result was super creamy, rich, delicious custard with lovely flecks of vanilla throughout. This is good ice cream!

    FrenchVanillaIceCream

    French Vanilla Ice Cream

    Decadent creamy French vanilla ice cream with flecks of vanilla bean.
    5 from 1 vote
    PRINT Pin
    Prep Time 5 mins
    Cook Time 1 hr 15 mins
    Chilling time (at least 8 hours) 8 hrs
    Total Time 9 hrs 20 mins
    Course Dessert
    Cuisine American, French
    Servings 6
    Calories 482 kcal

    Equipment

    • Ice cream maker
    • Medium saucepan
    • Sharp Paring knife to slit the vanilla bean lengthwise
    • Large mesh strainer
    • Medium bowl
    • Quart sized freezer-safe container
    • Large bowl for ice bath

    Ingredients
      

    • 1 cup whole milk
    • ¾ cup sugar
    • 2 ¼ cups heavy cream
    • pinch of salt
    • 2 vanilla beans
    • 5 large egg yolks beaten with a fork

    Instructions
     

    • In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, and salt.
    • Make a slit in each vanilla bean and scrape out the paste with a small spoon.
    • Once the mixture is hot and steaming, remove from heat, add the vanilla bean and the paste. Stir well, cover and let stand for an hour to infuse the vanilla flavor.
    • When cool, remove the beans and scrape again into the cream mixture. Discard the used beans.
    • Reheat the cream/milk mixture but do not bring to a boil. Spoon one cup of the heated mixture into the beaten egg yolks a bit at a time, whisking constantly.
    • After the cup of hot liquid has been added to the egg yolks, pour it back into the pot. Add the remaining 1 /14 cups of cream and stir well.
    • Continue heating on low until the mixture covers the back of a spoon.
    • Remove from heat and pour through a strainer over a bowl. Discard anything that is retained in the strainer.
    • Immediately place the bowl in an ice water bath and stir until cooled. Chill in refrigerator until very cold. I leave it in the fridge overnight. Place whatever storage container you plan to use in the freezer now so it is chilled when you put the churned ice cream in it.
    • Churn and freeze according to your ice cream maker's manufacturer instructions.
    • Remove your storage container from the freezer and transfer the soft serve ice cream into it. Freeze until firm, then enjoy.

    Notes

    Cook time includes an hour of time for the steeping of the vanilla in milk. The overnight chilling is noted separately.

    Nutrition

    Nutrition Facts
    French Vanilla Ice Cream
    Amount per Serving
    Calories
    482
    % Daily Value*
    Fat
     
    39
    g
    60
    %
    Saturated Fat
     
    23
    g
    115
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    12
    g
    Cholesterol
     
    289
    mg
    96
    %
    Sodium
     
    59
    mg
    2
    %
    Potassium
     
    137
    mg
    4
    %
    Carbohydrates
     
    30
    g
    10
    %
    Sugar
     
    27
    g
    30
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    1594
    IU
    32
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    124
    mg
    12
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword egg yolks, french, ice cream, vanilla, vanilla bean
    Tried this recipe?Let us know how it was!

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    Comments

    1. Mary says

      October 13, 2013 at 10:05 pm

      Thank you Andi and thanks for stopping by and commenting.

      Reply
    2. Andi @ The Weary Chef says

      October 13, 2013 at 10:02 pm

      What a great classic recipe and beautiful photo! Thanks so much for sharing this at Saturday Night Fever this week!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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