French Style Custard Vanilla Ice Cream Recipe
Introduction
This French style custard vanilla ice cream offers a rich, creamy texture and deep vanilla flavor that home cooks will love. Made with a classic custard base, it’s a timeless dessert perfect for any occasion.
Ingredients
- 2 cups heavy cream (cold)
- 1 cup whole milk
- 5 large egg yolks
- 3/4 cup granulated sugar
- 1 whole vanilla bean (split and scraped)
- 1 tbsp vanilla bean paste
- Pinch of sea salt
Instructions
- Step 1: In a medium saucepan, combine the milk, sea salt, split vanilla bean, and scraped seeds. Heat over medium heat just until it starts to steam, being careful not to let it boil. Remove from the heat.
- Step 2: While the milk mixture heats, whisk together the egg yolks, sugar, and a pinch of sea salt in a medium bowl until the mixture becomes pale and slightly thickened.
- Step 3: Slowly pour a small amount of the warm vanilla-infused milk into the egg yolk mixture, whisking constantly to prevent curdling. Gradually whisk in the remaining milk.
- Step 4: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens slightly and coats the back of the spoon, reaching about 170–175°F (77–80°C).
- Step 5: Strain the custard through a fine mesh sieve into a clean bowl, removing any curdled bits and the vanilla pod. Stir in the vanilla bean paste. Cover and refrigerate for at least 6 hours, preferably overnight.
- Step 6: Once fully chilled, churn the custard in your ice cream maker following the manufacturer’s instructions.
- Step 7: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface and freeze for at least 4 hours or until firm. Let it sit at room temperature for a few minutes before scooping for the best creamy texture.
Tips & Variations
- For a richer flavor, use only heavy cream instead of milk and cream combined.
- If you don’t have a vanilla bean, increase vanilla bean paste to 2 tablespoons for a strong vanilla taste.
- To add texture, fold in chopped toasted nuts or chocolate chips after churning.
- Using an instant-read thermometer helps ensure the custard doesn’t overcook or curdle.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks for best flavor and texture. To soften before serving, let it sit at room temperature for 5 to 10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without an ice cream maker?
Yes, you can freeze the custard in a shallow container and stir it every 30 minutes to break up ice crystals until firm. This manual method creates a pleasant texture but may be less smooth than churned ice cream.
Is it necessary to use both vanilla bean and vanilla bean paste?
Using both enhances the depth of vanilla flavor, but you can substitute with just vanilla bean paste or extract if needed. Just adjust quantities to taste.
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French Style Custard Vanilla Ice Cream Recipe
- Total Time: 8 hours 35 minutes
- Yield: Approximately 1 quart (4 cups) of ice cream 1x
Description
This French Style Custard Vanilla Ice Cream recipe delivers a rich, creamy dessert with a classic vanilla flavor enhanced by real vanilla bean. Using a custard base made from egg yolks, heavy cream, and milk, it is slowly cooked, chilled, and churned to perfection for a smooth, velvety texture that’s perfect for any occasion.
Ingredients
Custard Base
- 2 cups heavy cream (cold)
- 1 cup whole milk
- 5 large egg yolks
- 3/4 cup granulated sugar
- 1 whole vanilla bean (split and scraped)
- 1 tbsp vanilla bean paste
- Pinch of sea salt
Instructions
- Heat Milk and Vanilla: In a medium saucepan, combine the whole milk, pinch of sea salt, the split vanilla bean, and scraped seeds. Heat over medium heat until steaming but not boiling, then remove from heat to infuse the vanilla flavor.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened, indicating proper aeration and sugar incorporation.
- Temper the Eggs: Gradually pour a small amount of the warm vanilla-infused milk into the egg yolk mixture while whisking continuously to prevent curdling. Slowly add the remaining milk while continuing to whisk for a smooth blend.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat. Stir constantly with a spatula or wooden spoon until the custard thickens enough to coat the back of a spoon and reaches 170–175°F (77–80°C).
- Strain and Chill: Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits and the vanilla pod. Stir in the vanilla bean paste, cover, and refrigerate for at least 6 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker following the manufacturer’s instructions to achieve a creamy consistency.
- Freeze and Serve: Transfer the churned ice cream to an airtight container, press parchment paper on the surface to prevent ice crystals, and freeze for 4 or more hours until firm. Allow it to sit a few minutes before scooping to enjoy the perfect creamy texture.
Notes
- Make sure not to boil the milk to avoid curdling the custard.
- Tempering the eggs is essential to prevent scrambling when combining with warm milk.
- Chilling the custard overnight enhances flavor and texture.
- If you don’t have vanilla bean paste, you can substitute with 2 teaspoons of vanilla extract.
- An ice cream maker is required for the churning step; if unavailable, you may freeze the mixture and stir every 30 minutes to improve texture, though consistency will vary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: French vanilla ice cream, custard base ice cream, homemade ice cream, vanilla bean ice cream, creamy ice cream recipe
