French vanilla Ice-cream

Indulge in the sublime pleasure of French vanilla ice-cream – a luxurious frozen custard that tantalizes the taste buds with its rich, velvety texture and unparalleled flavor. Whether served as a decadent side to a sumptuous cake or pie, or taking center stage with a drizzle of syrup and a sprinkle of hundreds and thousands, this creamy delight never fails to impress. However, for purists seeking the ultimate sensory experience, there’s nothing quite like enjoying it unadorned, allowing its exquisite taste to shine gloriously on its own. Dive into this recipe and unlock the secrets to creating the perfect French vanilla ice cream, a timeless classic that promises to delight with every spoonful.

Ingredients:

• 1 ½ cups full cream milk
• 1 ½ cups thicken cream
• 1 vanilla bean
• Pinch of salt
• 4 egg yolks
• ⅔ cup sugar

Instructions:

1. Prepare the Ice Cream Bowl:
   • Freeze the ice cream bowl in the freezer the night before making the dessert.
     I use a Kitchenaid ice cream bowl
2. Warm the Milk and Heavy Cream:
   • In a saucepan, combine 1 ½ cups of milk and 1 ½ cups of thicken cream.
   • Cut the vanilla bean lengthwise, scrape the seeds, and add both the seeds and the bean to the milk mixture along with a pinch of salt.
   • Bring the mixture to a simmer over medium heat, approximately 10 minutes.
3. Whisk the Yolks and Sugar:
   • In a mixing bowl, whisk together 4 egg yolks and ⅔ cup sugar until pale in color and smooth, for a few minutes.
4. Temper the Eggs:
   • Slowly add small ladles of the hot milk mixture into the egg/sugar mixture while whisking constantly.
   • Once a couple of ladles of hot liquid have been added and the eggs are warmed up, pour the remaining milk mixture into the bowl and mix well.
     Make sure you do this step slowly so not to cook the egg yolks quickly causing lumps.
5. Cook the Base Mixture:
   • Pour the tempered mixture back into the saucepan and cook over low heat for about 10 minutes, or until the mixture thickens and reaches an internal temperature of 77-79°C.
6. Strain the Base Mixture:
   • Pour the mixture through a fine-mesh strainer into a clean mixing bowl to remove any cooked egg pieces and the vanilla bean.
7. Cool:
   • Let the mixture cool on the counter for 30-40 minutes, then cover with plastic wrap and refrigerate over night.
8. Churn:
   • Grab your ice-cream bowl out of the freezer and churn the ice cream according to the manufacturer’s instructions.
9. Freeze:
   • Transfer the churned ice cream to an airtight container and freeze overnight before serving.

If you enjoyed the Vanilla Ice-cream recipe have a try of our honey ice-cream recipe here.