French Vanilla Ice Cream


French Vanilla Ice Cream

Years ago I remember my father making vanilla ice cream for all of us with an ice cream maker that required a lot of crushed ice and salt. Can’t remember now if it was hand crank or electric. But man oh man was that ice cream good—so rich and creamy!

The ice cream makers have improved a lot in the last thirty years, no more need for crushed ice or salt, just have to remember to put the bowl in the freezer a day ahead of time.

We recently bought a new ice cream maker and to break it in we made a batch of French vanilla ice cream—the kind with egg yolks and vanilla been seeds in it.

French vanilla is a bit more complicated than regular vanilla or most of the ice cream recipes that come with the machine, as you need to prepare a custard mix by cooking the eggs and cream first.

But unlike many homemade ice creams which can be a little on the ice-y side, because of the added richness of the egg yolks, French vanilla stays creamier—at least for the first day or two in the freezer.

Actually, I don’t think this batch lasted past day two, it was just too good to let languish in the freezer.


French Vanilla Ice Cream Recipe

Ingredients

  • 2 1/2 cups heavy cream
  • 1 1/2 cups milk (separated into 1 cup and 1/2 cup)
  • 2 vanilla beans, split in half lengthwise
  • 8 egg yolks
  • 3/4 cup white, granulated sugar
  • 1/4 teaspoon salt

Special equipment needed

An ice cream maker, or a KitchenAid mixer with an ice cream attachment



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