French Vanilla Ice Cream

Rich and creamy!

Made from a creamy custard base and flavored with vanilla bean paste or extract, this will be your new favorite ice cream recipe.

This French vanilla ice cream has plenty of room for mix-ins, too!

Gather heavy cream, whole milk, sugar, yolks,

vanilla bean paste or extract, and salt.

Stir together cream, milk, salt, and half of the sugar in a medium pot until steamy.

Meanwhile, whisk the egg yolks and remaining sugar to the ribbon stage.

It will start gluey but turn airy like this after a couple minutes of whisking!

Whisk the hot cream mixture into the yolk mixture a Tablespoon at a time to temper the eggs.

Once half of the cream mixture has been added to the yolks, pour the yolk mixture back into the pot.

Place the pot over medium heat until the custard thickens enough to coat the back of a spoon (or reaches 170°F/75°C).

Transfer the custard to a heat-safe bowl (I use the same one from before), then stir in the vanilla bean paste or extract.

Cover and chill for at least four hours or up to one day, until the contents are cold to the touch.

Pour the chilled custard into an ice cream maker.

Don't forget to scrape the vanilla bean remnants into the ice cream!

Churn until the ice cream forms rounded domes, like this (about 20 minutes).

Then scoop into a freezer-safe container and freeze for at least four hours until set.

This recipe has a cleanup rating of 4 out of 5, at  Gonna Take a While.

Enjoy your homemade French vanilla ice cream!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!