Homemade French Vanilla Ice Cream
About this Recipe
- 2 Cups Heavy Cream
- 1 Cup milk, preferably whole, but 2% works nicely
- 6 Egg Yolks
- 3/4 Cup sugar
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
So once the custard is heated to temperature, you are going to pour it through a strainer into a medium size bowl. You might have a few chunkies, but as long as they are soft and shiny, not hard and scrambled egg looking, you can push it through the strainer. Having a strainer makes a world of difference in texture for any custard recipe. Stir in the vanilla and cover and place in the fridge to thicken up overnight, or at least 8 hours. Letting the custard set gives it a creamier texture and richer flavor. (Make sure you put your ice cream freezer bowl in the freezer to freeze overnight)
Step by Step Instructions
Heat heavy cream and milk in a medium sauce pan, stirring regularly. While the cream is heating, whisk egg yolks, sugar and salt until fully combined (Use a large bowl). Once the cream is hot, slowly temper it into the egg mixture.
Return the custard mixture into the sauce pan and set to medium-low heat. Continuously stir the custard, making sure to get all the sides, corners and bottom of the pan. Heat the custard to 160 degrees and take off the heat.
Pour through strainer into medium bowl with lid. Scrape the bottom of the strainer to get all the custard off, then stir in the vanilla, and cover and let sit in the fridge overnight, or for at least 8 hours.
Turn on your ice cream maker. Pour the custard into the freezer bowl and mix until thickened, 15 minutes. The ice cream will look like soft serve. Transfer it to an air tight, freezer safe bowl. I usually use a large Tupperware bowl. Freeze for at least 4 hours. Serve and enjoy!