Description
This classic French Style Custard Vanilla Ice Cream recipe delivers a rich, creamy texture and intense vanilla flavor. Made with a luxurious custard base of heavy cream, whole milk, egg yolks, and infused with real vanilla bean and vanilla bean paste, this ice cream is churned to perfection and frozen to create a smooth, velvety dessert 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
- Prepare Vanilla-Infused Milk: In a medium saucepan, combine the milk, a pinch of sea salt, and the split vanilla bean with scraped seeds. Heat the mixture over medium heat until it starts steaming but not boiling. Remove from heat and let the vanilla infuse.
- Whisk Egg Yolks and Sugar: While the milk is heating, whisk together the egg yolks, sugar, and a pinch of salt in a medium mixing bowl until the mixture becomes pale and slightly thickened.
- Temper the Eggs: Slowly pour a small amount of the warm vanilla-infused milk into the egg yolk mixture while whisking continuously to prevent curdling. Gradually add the rest of the milk, keeping a steady whisk.
- Cook Custard: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until it thickens slightly and coats the back of the spoon, reaching approximately 170–175°F (77–80°C).
- Strain the Custard: Pour the custard through a fine mesh sieve into a clean bowl to remove any curdled bits and discard the vanilla pod. Stir in the vanilla bean paste, then cover and refrigerate for at least 6 hours, ideally overnight, to chill thoroughly.
- Churn the Ice Cream: Once fully chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze and Serve: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper on the surface to prevent ice crystals, then freeze for 4 or more hours until firm. Let it sit at room temperature for a few minutes before scooping to enjoy a creamy texture.
Notes
- Make sure not to boil the milk mixture to prevent curdling and bitterness.
- Temper the egg yolks slowly by adding warm milk gradually to avoid scrambled eggs.
- Use a fine mesh sieve to ensure the custard is silky smooth.
- Chilling the custard overnight improves flavor and texture.
- If you don’t have an ice cream maker, you can freeze the custard and stir it every 30 minutes until firm, but texture may vary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: French vanilla ice cream, custard ice cream, homemade vanilla ice cream, classic French dessert, creamy ice cream recipe
