Description
French vanilla ice cream embodies pure culinary elegance from Paris kitchens. Smooth custard base with rich egg yolks and premium cream creates a luxurious dessert you’ll savor with each silky spoonful.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 ml) whole milk
- 1 ½ cups (360 ml) heavy cream
- 4 large egg yolks
Sweeteners:
- ¾ cup (150 g) granulated sugar
Flavoring and Seasoning:
- 1 vanilla bean, split in half lengthwise and seeded
- ¼ teaspoon (1.5 g) salt
Instructions
- Prepare an ice bath by filling a large bowl with ice cubes and water. Position a medium bowl with a fine-mesh strainer inside the ice bath, then set aside.
- In a medium saucepan, combine milk, heavy cream (236 milliliters or 8 fluid ounces), 100 grams (½ cup) of granulated sugar, salt, vanilla bean seeds, and the entire vanilla pod. Heat the mixture over medium temperature, stirring intermittently until warm and releasing steam, approximately 5 minutes.
- Whisk egg yolks with the remaining 50 grams (¼ cup) of granulated sugar in a separate mixing bowl until thoroughly combined and slightly lightened in color.
- Gradually introduce half of the heated milk mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
- Return the tempered egg and milk mixture back to the saucepan, cooking over medium heat while stirring constantly with a wooden spoon. Monitor the custard’s thickness until it coats the spoon’s back or reaches 175°F (79°C) on an instant-read thermometer, which typically takes 5-7 minutes.
- Immediately strain the custard through the fine-mesh strainer into the prepared ice bath, discarding the vanilla pod and any potential solids.
- Stir the custard periodically while cooling in the ice bath until it reaches room temperature. Cover the surface directly with plastic wrap to prevent skin formation.
- Refrigerate the custard for a minimum of 4 hours or overnight to ensure complete chilling.
- Pour the chilled custard into an ice cream maker, following the manufacturer’s specific freezing instructions for optimal texture.
- Transfer the churned ice cream to an airtight container, smoothing the surface and covering it with plastic wrap before sealing with the lid. Freeze for an additional 2 hours to enhance flavor development and achieve a firmer consistency.
Notes
- Chilling the custard overnight allows deeper flavor development and smoother texture.
- Straining prevents potential scrambled egg bits from ruining the silky ice cream consistency.
- Tempering egg yolks gradually prevents sudden temperature shock and potential curdling.
- Using a wooden spoon helps monitor custard thickness more precisely during cooking.
- Fresh vanilla beans provide intense, authentic flavor compared to extract alternatives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 150 mg