Homemade French Vanilla Ice Cream
Rich, Creamy, French-Style Custard Ice Cream
Yield: Approximately 2 quarts
Prep Time: 20 minutes
Chill Time: 4 hours minimum (overnight preferred)
Churn Time: 20–30 minutes
Freeze Time: 4–6 hours
Ingredients
1 quart (946 mL) whole milk
1 pint (473 mL) heavy cream
227 g egg yolks (approximately 12–13 large yolks)
340 g granulated sugar
10 mL (2 tsp) vanilla extract
1 pinch salt
Instructions
Prepare the egg yolks: In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Heat the milk: Pour the whole milk into a heavy-bottomed saucepan. Heat over medium heat until steaming and just below a simmer. Do not boil.
Temper the eggs: Slowly whisk about 1 cup of the hot milk into the egg yolk mixture. Gradually add the remaining milk while whisking constantly.
Cook the custard: Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a rubber spatula, until the custard reaches 170–175°F and coats the back of a spoon.
Finish the base: Remove from heat and stir in the cold heavy cream, vanilla extract and salt.
Strain: Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles.
Chill: Place the bowl in an ice bath to cool rapidly. Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.
Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, approximately 20–30 minutes.
Freeze: Transfer the ice cream to a freezer-safe container. Cover and freeze for 4–6 hours, or until firm enough to scoop.
Chef’s Notes
Milk-to-cream ratio: 2:1
Custard temperature: Aim for 170–175°F. Avoid exceeding 180°F to prevent scrambling the eggs.
Texture: This is a rich, egg-heavy French custard ice cream with a smooth, creamy consistency.
Overnight chilling: Allows the custard to fully cool and improves the texture during churning.
Yield: Approximately 2 quarts, depending on the amount of air incorporated during churning.
Storage: Keep frozen in an airtight container for best quality.
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