Name: French Style Custard Vanilla Ice Cream Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 7 h 35 min
Cuisine: French
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

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Introduction

This French Style Custard Vanilla Ice Cream offers a rich and creamy texture with a deep, authentic vanilla flavor. Made with a classic custard base, it’s a perfect treat for any vanilla lover seeking a smooth and indulgent dessert.

The image shows a close-up of two scoops of creamy, pale yellow vanilla ice cream with tiny black vanilla bean specks sitting in a clear glass dessert dish with a short stem. The ice cream has a smooth texture with soft ridges and a slight glossy sheen from melting, especially on the edges where it gently drips down. The background surface is a white marbled texture, and the focus is on the detailed texture of the ice cream. Photo taken with an iphone --ar 4:5 --v 7

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, salt, split vanilla bean, and scraped seeds. Heat over medium just until it starts to steam without boiling. Remove from the heat.
Step 2: While warming the milk, whisk together the egg yolks, sugar, and a pinch of 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 while whisking constantly to prevent curdling. Gradually add the remaining milk, continuing to whisk.
Step 4: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 170–175°F / 77–80°C).
Step 5: 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.

Step 6: Once 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 parchment paper over 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 texture.

Tips & Variations

For a stronger vanilla flavor, use both the scraped seeds and the whole vanilla bean in the milk mixture before removing the pod.

If you don’t have a vanilla bean, substitute with 2 teaspoons of good-quality vanilla extract added after straining.
Use a candy thermometer to ensure precise cooking temperature and prevent curdling.
Try adding mix-ins like chocolate chips or crushed cookies during the last few minutes of churning for extra texture.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks for the best freshness. When ready to serve, let it soften at room temperature for about 5 minutes to reach a creamy consistency. Avoid refreezing melted ice cream to maintain texture.

How to Serve

The image shows two scoops of creamy vanilla ice cream in a clear glass bowl. The top scoop is rounded and smooth with visible tiny specks of vanilla bean, while the scoop beneath is slightly rougher with a soft texture around the edges, creating a layered look. The clear glass bowl sits against a soft, blurred background with a white marbled texture underneath, giving a clean and simple feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream 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 fully frozen. This method takes several hours but produces a nice texture without a machine.

How do I know when the custard is cooked properly?

The custard should thicken enough to coat the back of a spoon and reach about 170 to 175°F (77 to 80°C). If you don’t have a thermometer, cook gently while stirring until it noticeably thickens and leaves a clear line when you run your finger through the coated spoon.