French Vanilla Ice Cream

Personally I feel like making your own ice cream is an underrated summer activity. It’s just really satisfying and super fun for kids too. This recipe for French Vanilla Ice Cream is SO good on it’s own, but it’s also the perfect base recipe for any add-ins or twists on the flavor that you want to make.

This recipe does require an ice cream maker- I just have a pretty simple churner that you can find here– I’ve had it for 10 years with a bowl that needs to be frozen ahead of time and it works perfectly!

How to make French Vanilla Ice Cream

Of course before you start anything here- don’t forget to freeze your ice cream maker bowl! This recipe uses an egg-based cooked custard to give us that perfect flavor and creamy texture. This uses some really simple ingredients that you probably already have on hand, and it’s a great way to use leftover egg yolks if you’ve got them after another recipe.

This is a cooked custard, so we’re starting off by whisking together the milk, heavy cream, sugar, salt, and lots of vanilla extract until it’s simmering. Since this is for a simple vanilla ice cream, I’m using a good amount of vanilla extract here along with a little vanilla paste to give us flecks of vanilla running throughout the ice cream.

In a separate bowl, whisk together the egg yolks and the additional sugar until everything is smooth and very well combined.

Once the cream mixture is simmering, it’s time to temper the eggs. Do this by slowly pouring some of the hot cream mixture into the egg yolk mixture while constantly whisking. I usually pour in about 1-2 cups of the hot cream mixture before pouring the entire yolk mixture back into the hot pan.

From here on out, you want to stick by your pan whisking the mixture constantly as it continues to heat through and thicken. It should only take a couple more minutes before the mixture begins to thicken, and you want to whisk it for 1-2 minutes once it’s thick.

In the images above, you can see what the ice cream base looks like after cooking, and then after chilling the mixture.

To prevent any lumps I like to pour the mixture into a heat-proof bowl through a fine mesh sieve. Then place some plastic wrap directly onto the surface of the custard- you can do this while the mixture is still hot and it helps to prevent a skin from forming on the mixture. Then you need to chill it completely before making your ice cream- at least two hours.

Once its time to churn the ice cream, pour it into your ice cream maker according to the machine’s standard instructions. On my machine, it takes about 20-25 minutes of churning until the mixture reaches a soft-serve-like consistency. Then transfer the ice cream to your freezer container of choice and freeze it through completely- at least 4 hours- before serving.

The results are a super creamy, smooth, and flavorful French Vanilla Ice Cream that will be the perfect base for a sundae, a layer of sprinkles, or just enjoyed plain. Either way, its honestly SO good and you should definitely make it!

Tips & Tricks for French Vanilla Ice Cream

Here are my tips and tricks to help you make the best French Vanilla Ice Cream ever:

• Do I have to use an ice cream maker for this recipe? Yes, you need to churn this ice cream to reach the right consistency here and you will need an ice cream maker.
• Should I use vanilla extract or paste? I recommend using both- when your making a simple vanilla dish, you want the vanilla to really stand out, so I used a combination of extract and paste in this recipe.
• How do I know when the custard is finished cooking? It should thicken noticeably and you should see whisk marks holding in the mixture as you whisk it. It does not need to become ultra thick and spreadable, but it should coat the back of a wooden spoon well when it’s ready to pull off the heat.
• Do I have to run the mixture through a fine mesh sieve? This is an optional step, but I recommend it to remove any small lumps that form as you cook the custard or that cling to the side of the pan.
• Don’t skip the chill time before churning. The custard needs to be completely cold throughout in order to churn properly in simple ice cream makers- don’t skip this step!
• How do I know when the ice cream is finished churning? Most ice cream makers will only freeze the mixture to about the texture of soft serve ice cream- that’s the texture you’re looking for here. For me, that takes about 20-25 minutes of churning.
• What kind of container should I store the ice cream in? I like to use paper quart containers, or even a metal loaf pan to store the ice cream in your freezer. I do not recommend storing it in a plastic container because they can break easily when you’re trying to scoop the ice cream later on.

Looking for a twist on this classic flavor? Take a peek at some of my other ice cream recipes!

Enjoy!

Print

French Vanilla Ice Cream

Servings 1 quart

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup milk
• 3/4 cup plus 2 tbs. granulated sugar separated
• 1 tbs. vanilla extract or paste
• 1/2 tsp. salt
• 5 egg yolks

Instructions

1. Freeze your ice cream maker bowl ahead of time to ensure it is completely frozen for churning.
2. In a medium saucepan, whisk together the heavy cream, milk, 3/4 cup sugar, vanilla extract/paste, and salt. Heat this mixture over medium heat until it begins to lightly simmer.
3. Meanwhile, in a medium bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar until very smooth, about 2 minutes.
4. Once the cream mixture is simmering, slowly pour about 2 cups of the mixture into your yolk mixture while constantly whisking. Then carefully pour the entire yolk mixture back into the pan and return to the heat.
5. Whisk the mixture constantly until it becomes thickened- you should be able to see the whisk marks holding in the mixture as you stir it. Once thickened, be sure to continue to whisk the mixture for an additional 1-2 minutes.
6. Remove from the heat and pour the mixture through a fine mesh sieve into a heat-proof bowl to remove any lumps that formed while the mixture cooked. Cover the bowl by placing plastic wrap directly onto the surface of the custard. Chill the custard completely before churning- at least 2 hours.
7. Once chilled churn the ice cream according to your machine’s standard instructions. For me, it takes about 20 minutes for the mixture to reach the consistency of soft serve ice cream. Transfer the mixture to your freezer container and freeze the ice cream for at least 4 hours before serving. Enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!