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French Vanilla Ice Cream

Creamy, rich and delicious with a very eggy custard flavor.

Ingredients

  • 8 Large Egg yolks
  • 3/4 Cup Sugar, I used Vanilla Sugar
  • 2 Cups Heavy Cream Original recipe calls for 2 1/2 cups heavy cream.
  • 2 Cups Half and Half, or light cream Original recipe calls for 1 1/2 cups cold milk.
  • Pinch Salt
  • 2 Vanilla beans Original recipe calls for 1 vanilla bean.
  • 2 tsp. Cognac, optional I did not use it.

Instructions

  • In a medium bowl, lightly whisk together 8 egg yolks and half off the sugar.
  • In a non-reactive saucepan combine the creams (or milk), the remaining sugar and the salt.
  • Split the vanilla bean(s) in half lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with the back of a knife; add the beans and the seeds to the cream mixture.
  • Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-high heat, stirring constantly until just thickened, about 20 minutes. If you are using a wooden spoon the custard should coat the back of the spoon. Run your finger through the custard on the spoon and if it leave a track, it is cooked. OR, I prefer to measure the temperature, which should be between 165 and 170 degrees.
  • When thickened, and at the correct temperature, pour in the reserved milk to prevent further cooking. Strain into a medium bowl and add liquor if you are using.
  • If you are churning right away, fill a larger bowl with ice and water and drop the custard into the ice water to chill for 10-15 minutes. Churn per manufacturers instructions.
  • If you are using my method, place a piece of plastic wrap over the hot custard and put in the fridge for a few hours or overnight. Next day, churn per manufacturers instructions. Be careful not to over churn. The ice cream in the ice cream maker will still be quite soft, but it firms up in the freezer as you will let it set for about an hour before serving.