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.