French Vanilla Ice Cream

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French Vanilla Ice Cream

This homemade French vanilla ice cream is rich, creamy, and made with a classic custard base for the ultimate smooth texture and deep vanilla flavor. Made with simple ingredients like heavy cream, whole milk, egg yolks, and vanilla bean paste, this old fashioned French vanilla ice cream recipe is perfect for serving on its own or alongside your favorite desserts.

Prep Time15

Cook Time30

Chill Time4

Total Time4 45

Course: Dessert

Cuisine: American, French

Servings:

Calories: 272kcal

Author: Ebony Robinson

Equipment

Ingredients

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Instructions

In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt over medium heat. Stir gently until the sugar has completely dissolved, about 5 minutes. Do not allow the mixture to boil.
In a medium bowl, whisk the egg yolks until smooth. Slowly pour about one-third of the warm cream mixture into the yolks while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches about 77°C (170°F). Remove from the heat immediately and do not boil.
Strain the custard through a fine mesh strainer into a clean bowl. Allow the mixture to cool to room temperature.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate for at least 4 hours or overnight until fully chilled.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Serve immediately for a soft serve texture or transfer to an airtight container and freeze until firm before serving. Enjoy!

Notes

For the best flavor, use vanilla bean paste or fresh vanilla beans instead of imitation vanilla extract.
Do not allow the custard mixture to boil, as the egg yolks can scramble and create a grainy texture.
Chilling the ice cream base overnight creates an even creamier texture and improves the final flavor.
If you want to cool the custard faster, place the bowl over an ice bath and stir occasionally until cooled.
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for the best texture.
Mix in chocolate chips, crushed cookies, caramel, or brownie pieces during the final few minutes of churning for fun variations.
Homemade ice cream is softer than store-bought ice cream because it does not contain preservatives or stabilizers.

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