French Vanilla Ice Cream
Indulge in the luxurious creaminess of homemade French Vanilla Ice Cream, a timeless classic that elevates any dessert experience. This rich, custard-based ice cream gets its signature flavor from the use of real vanilla bean, lending a deep, aromatic sweetness to every scoop. Made with heavy cream, whole milk, and egg yolks, this recipe creates an irresistibly smooth texture, while a touch of pure vanilla extract enhances the depth of flavor. Perfectly balanced with just the right amount of sweetness, it's the ultimate treat for vanilla lovers. Whether served solo, paired with a warm slice of pie, or used as a base for decadent sundaes, this French Vanilla Ice Cream is a crowd-pleaser you’ll want to make again and again. With easy-to-follow instructions and a short prep time, creating artisanal-quality ice cream at home has never been simpler!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 6 pieces Large egg yolks
- 1 piece Vanilla bean
- 1 teaspoon Pure vanilla extract
Instructions
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
In a medium saucepan, combine heavy cream, whole milk, the scraped vanilla bean seeds, and the pod. Heat over medium heat until the mixture is hot and just begins to simmer. Do not boil.
While the cream mixture is heating, whisk the granulated sugar and egg yolks together in a mixing bowl until the mixture is thick and pale.
Once the cream mixture is hot, remove the vanilla bean pod and discard it. Gradually add about 1/4 cup of the hot cream mixture to the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Slowly pour the tempered egg mixture into the saucepan with the remaining cream, whisking constantly as you pour.
Cook over low to medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5–7 minutes. Do not let the mixture boil.
Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
Stir in the pure vanilla extract. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until completely cold.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically about 20–25 minutes, until the mixture has a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1608 mg | 536% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 163.4 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 410 mg | 32% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
