French Vanilla Ice Cream
  • 2 cups milk
  • 1 vanilla bean, OR
  • 1 tbs vanilla extract
  • 4 egg yolks
  • 2/3 cup sugar
  • 1/8 tsp salt
  • 2 cups 35 % cream
  1. If using vanilla bean, split and scrap seeds. Set seeds aside. Add vanilla bean to milk.
  2. Bring milk to simmer in a 1-quart saucepan.
  3. Meanwhile, whisk together egg yolks, sugar, and salt.
  4. Add small amounts of hot milk to egg yolk mixture, whisking in well to temper the egg yolks. Once the mixture is warmed, add the rest of the milk and whisk together well.
  5. Return mixture to saucepan. Heat, whisking constantly, until slightly thickened and at a temperature of 175 °F.
  6. Remove from heat. Strain into a bowl to remove the vanilla bean and any curdled egg yolk.
  7. If using vanilla bean, add the seeds and whisk in well. Otherwise, add the vanilla extract.
  8. Cover and refrigerate overnight.
  9. Add the cream.
  10. Freeze in an ice cream freezer, following manufacturer instruction, usually about 20 minutes.
  11. Transfer to a sealed storage container. Place in freezer at least 3 hours before serving.

Storage Instructions

Keep frozen, tightly covered. To minimize freezer burn, place plastic wrap directly on surface.