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
Scale
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
