Irresistible French Vanilla Ice Cream Recipe You’ll Love!

Why You’ll Love This French Vanilla Ice Cream Recipe

French Vanilla Ice Cream stands out with its rich texture and silky, velvety feel that melts in your mouth. This recipe harnesses an unparalleled vanilla flavor packed into every scoop, making it a classic treat far better than any store-bought ice cream. It’s perfect for family get-togethers or a summer BBQ, where you want to impress with something delicious, yet not every day. While it can be time-consuming, you can prepare it beforehand, ensuring it’s ready to serve with minimal fuss. Whether made in an ice cream machine for the best results or mixed in a blender for an old-fashioned touch, this ice cream will surely be a recipe you’ll want to make again. Plus, it’s easily adaptable to be eggless for those who prefer or need to omit eggs.

Ingredients for French Vanilla Ice Cream

Sugar and Sweeteners

• 1 cup sugar (200 g)
• ¾ cup granulated sugar (150 grams)
• 150 g white sugar

Dairy

• 1 ½ cups whole milk (350 ml)
• 1 ½ cups heavy cream (355 mL)
• 1 ½ cups heavy cream (35% fat)
• Whole cream milk or full-fat milk (typically around 3% fat milk)

Flavorings and Salt

• 1 vanilla bean, split lengthwise and seeded
• 1 Tablespoon vanilla extract or 15 ml vanilla bean paste
• Pinch of salt (1/4 teaspoon)
• Generous pinch of sea salt or kosher salt (for salted vanilla ice cream)

Eggs

• 5 – 6 egg yolks (large)

Instructions

Step 1: Combine Dairy and Sugar

To make the perfect French Vanilla Ice Cream, combine 1 ½ cups whole milk and 1 ½ cups heavy cream in a medium pot, with ½ cup sugar (100 g) and a pinch of salt. Stir the mixture over medium heat, bringing it to a gentle simmer without letting it boil, for about 8-10 minutes.

Step 2: Whisk Egg Yolks and Sugar

In a separate bowl, whisk together 4 large egg yolks and the remaining ½ cup sugar until the mixture turns pale yellow and thickens. This is called the ribbon stage, when the mixture falls off the whisk in visible ribbons.

Step 3: Combine Cream Mixture and Egg Yolks

Slowly incorporate the warm cream mixture into the egg yolks by adding 1-2 tablespoons while whisking constantly.

Step 4: Cook the Custard

Once the two mixtures are combined, return them to the pot and cook over medium heat until the custard reaches 170°F (75°C), stirring constantly until it thickens enough to coat the back of a spoon.

Step 5: Add Vanilla and Chill

Pour the custard into a large heat-safe bowl, then stir in vanilla bean paste or extract. Chill the custard in the fridge for at least four hours or overnight.

Step 6: Churn and Freeze

After chilling, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. To firm the ice cream up before serving, freeze it for 2-4 hours for the best results.

Serving French Vanilla Ice Cream

Indulgent Toppings

• Hot fudge sauce
• Salted caramel sauce
• Drizzle of maple syrup

Classic Pie Pairings

• Apple pie
• Banana cream pie
• Pumpkin pie

Decadent Dessert Pairings

• Chocolate lava cake
• Chocolate torte
• Croissant bread pudding

Chocolatey Additions

• Blondies
• Chopped chocolate brownie

Crunchy Toppings

• Peanut brittle
• Praline paste

Fruity Flavors

• Passion fruit mango compote
• Roasted strawberries

Light & Refreshing Options

• Crushed meringue
• Pavlova
• Raspberries

Nutty Sweetness

• Spoonful of Nutella
• Vegan hazelnut spread

Coffee-Infused Treats

• Mini affogato with a double-shot espresso
• Instant espresso powder for a coffee twist

Ice Cream Variations

• White chocolate ice cream
• Chocolate ice cream

Storing French Vanilla Ice Cream

Proper Storage Techniques

• Use an airtight container with a good seal to prevent absorbing unwanted smells.
• Cover the ice cream with plastic wrap to avoid ice crystal formation.

Storage Duration

• It can be stored for up to 6 months in the freezer.
• Avoid frequent thawing and refreezing to prevent an off-taste and icy texture.

Freezing Tips

• Freeze until firm for at least 2 hours before serving.

Maintaining a Smooth Texture

• Add a bit of alcohol (vodka or kirsch) while churning to prevent crystallization.
• If avoiding alcohol, use a tablespoon of corn syrup as an alternative.

FAQs About French Vanilla Ice Cream

Q1: What Makes French Vanilla Ice Cream Different from Regular Vanilla Ice Cream?

Ans: French vanilla ice cream is made with a custard base, incorporating egg yolks, which give it a rich, creamy texture. On the other hand, regular vanilla ice cream is typically made without eggs, resulting in a lighter texture.

Q2: Can I Make French Vanilla Ice Cream Without an Ice Cream Machine?

Ans: Yes! You can make it without an ice cream machine by freezing the custard base and whisking it every 30 minutes until it becomes smooth. Alternatively, you can use a blender or hand mixer for a creamy consistency.

Q3: How Can I Make French Vanilla Ice Cream Without Eggs?

Ans: To make an eggless version, replace the egg yolks with cornstarch or sweetened condensed milk to maintain a creamy texture. Some recipes also use cream cheese or xanthan gum as stabilizers.

Q4: What Are the Best Toppings for French Vanilla Ice Cream?

Ans: Some delicious toppings include hot fudge sauce, salted caramel, maple syrup, crushed meringue, praline paste, and roasted strawberries. You can pair it with desserts like apple pie, chocolate lava cake, or blondies.

Q5: How Long Can I Store Homemade French Vanilla Ice Cream?

Ans: You can store homemade French vanilla ice cream in an airtight container for up to 6 months. To prevent ice crystals, cover it with plastic wrap and avoid frequent thawing and refreezing.

Q6: How Can I Make My French Vanilla Ice Cream Creamier?

Ans: To achieve a smoother texture, you can add a small amount of alcohol (vodka or kirsch) while churning, which prevents crystallization. If you can avoid alcohol, a tablespoon of corn syrup is a great alternative.

Q7: Can I Use Different Types of Milk for French Vanilla Ice Cream?

Ans: Yes! While whole milk and heavy cream are recommended, you can substitute with full-fat coconut or almond milk for a dairy-free version. However, the texture may be slightly different from the traditional custard base.

French Vanilla Ice Cream recpie

Rehman Zawaz

French vanilla ice cream is a rich, creamy treat with a custard-based texture, made from whole milk, eggs, and cream. It's customizable with mix-ins or toppings, perfect for any occasion, and even a hit with ice cream skeptics.

Print Recipe Pin Recipe

Total Time 6 hours hrs

Course Dessert

Cuisine French

Servings 8 people

Calories 2000 kcal

Equipment

• Medium pot for cooking.
• Mixing bowls.
• Whisk for egg yolks and sugar.
• Heat-safe bowl for the custard.
• Ice cream maker (optional for churning).
• Plastic wrap
• Airtight container for storing.

Ingredients

  

• Sugar and Sweeteners
• 1 cup sugar 200 g
• ¾ cup granulated sugar 150 grams
• 150 g white sugar
• Dairy
• 1 ½ cups whole milk 350 ml
• 1 ½ cups heavy cream 355 mL
• 1 ½ cups heavy cream 35% fat
• Full cream milk or full fat milk typically around 3% fat milk
• Flavorings and Salt
• 1 vanilla bean split lengthwise and seeded
• 1 Tablespoon vanilla extract or 15 ml vanilla bean paste
• ¼ tbsp Pinch of salt
• Generous pinch sea salt or kosher salt for salted vanilla ice cream
• Eggs
• 5– 6 egg yolks large

Instructions

 

• Step 1: Combine Dairy and Sugar
• To make the perfect French Vanilla Ice Cream, start by combining 1 ½ cups whole milk and 1 ½ cups heavy cream in a medium pot, along with ½ cup sugar (100 g) and a pinch of salt. Stir the mixture over medium heat, bringing it to a gentle simmer without letting it boil, for about 8-10 minutes.
• Step 2: Whisk Egg Yolks and Sugar
• In a separate bowl, whisk together 4 large egg yolks and the remaining ½ cup sugar, until the mixture turns pale yellow and thickens. This is called the ribbon stage—the point when the mixture falls off the whisk in visible ribbons.
• Step 3: Combine Cream Mixture and Egg Yolks
• Slowly incorporate the warm cream mixture into the egg yolks by adding 1-2 tablespoons at a time while whisking constantly.
• Step 4: Cook the Custard
• Once the two mixtures are combined, return them to the pot and cook over medium heat until the custard reaches 170°F (75°C), stirring constantly until it thickens enough to coat the back of a spoon.
• Step 5: Add Vanilla and Chill
• Pour the custard into a large heat-safe bowl, then stir in vanilla bean paste or extract. Allow the custard to chill in the fridge for at least four hours or overnight.
• Step 6: Churn and Freeze
• After chilling, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. For the best results, freeze the ice cream for 2-4 hours to allow it to firm up before serving.

Notes

Can be made eggless for dietary restrictions.
Customizable with mix-ins and toppings.
Can be stored for up to 6 months if properly stored.

Keyword French Vanilla Ice Cream