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    Home > Recipes > Ice Cream

    French Vanilla Ice Cream

    Published: Jan 5, 2015 | Updated: Jul 20, 2022

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    My French Vanilla Ice Cream is smooth and impossibly creamy! It is bursting with warm vanilla flavor and it is perfect by itself or as a compliment any dessert!

    Jump to Recipe
    A recipe for a classic French Vanilla Ice Cream that is bursting with vanilla flavor!

    Plain vanilla. Who started the horrible rumor that vanilla ice cream is plain? Probably Hershey's.

    However, there is nothing plain about this rich, creamy French Vanilla Ice Cream! I used a whole vanilla bean plus more vanilla bean paste to amp up the vanilla flavor and it Shines!

    A recipe for a classic French Vanilla Ice Cream that is bursting with vanilla flavor!

    This is the kind of vanilla ice cream that is special enough for a celebration!

    What are we celebrating?

    Well I’ll let you in on a little secret that I have been holding inside until I’ve practically burst…

    I’m going to CULINARY SCHOOL!!!

    …in 15 days

    …in New York City!

    On January 20th I start the Pastry Arts Program at the International Culinary Institute in NYC, and I am so excited that I can barely sleep! I can’t wait to share this incredible experience with you and pass along all of the skills that I learn.

    Thanksgiving 2014 - A Post about thankfulness and what I am particularly thankful for this year. Photo of Central Park New York City

    I also happen to love New York City. It is seriously like a dream come true.

    But enough about me! More French Vanilla Ice Cream!

    A recipe for a classic French Vanilla Ice Cream that is bursting with vanilla flavor!

    This ice cream is rich and creamy from the combination of heavy cream and 4 egg yolks. I wanted to use enough egg yolks to create a thick, rich custard base without having a hint of yolk flavor. This is less than the 5 yolks in my rich chocolate ice cream, but chocolate is a much more powerful flavor than vanilla and it could mask that yolky flavor.

    A recipe for a classic French Vanilla Ice Cream that is bursting with vanilla flavor!

    It is rich enough to enjoy by itself or with a little fruit, or it makes a magical pairing on apple or pear crisp, apple pie, pecan pie, or just plain with chocolate fudge sauce the way my Dad likes it.

    A recipe for a classic French Vanilla Ice Cream that is bursting with vanilla flavor!

    Or straight from the container which is how my husband likes it!!

    No matter how you eat it, it is anything but plain!

    A recipe for a classic French Vanilla Ice Cream that is bursting with vanilla flavor!

    French Vanilla Ice Cream

    Chef Lindsey
    My French Vanilla Ice Cream is smooth and impossibly creamy! It is bursting with warm vanilla flavor and it is perfect by itself or as a compliment any dessert!
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Freeze 2 hours
    Total Time 2 hours 40 minutes
    Course Dessert
    Cuisine French
    Servings 10 people
    Calories 227 kcal

    Ingredients
     

    • 1 ½ cups whole milk*
    • 1 ½ cups heavy cream
    • ¾ cup granulated sugar (divided)
    • 1 vanilla bean
    • 1 teaspoon vanilla bean paste
    • 4 egg yolks
    US Customary - Metric

    Instructions
     

    • Make sure you have pre-frozen your ice cream maker’s mixing bowl or you will be sad!
    • Place a fine sieve strainer over a medium bowl and place that medium bowl over a larger bowl filled with ice.
    • Using a pairing knife, split the vanilla bean in half and scrap out all the seeds.
    • In a heavy saucepot combine milk, cream, ½ cup sugar, vanilla bean seeds, vanilla bean pod and 1 teaspoon vanilla bean paste. Heat over medium heat, stirring occasionally, to dissolve the sugar and until steam appears. The milk should be hot but not boiling.
    • Remove from heat, and in a medium bowl whisk together the egg yolks and the remaining ¼ cup sugar. While whisking constantly, slowly pour ½ cup of the hot cream mixture into the egg mixture. Repeat with another ½ cup of cream, then pour the egg mixture into the saucepot with the remaining cream. I like to whisk constantly while combining them as well. Think of it like an insurance policy against scrambled eggs!
    • Return the pot to the stove and cook over medium heat, stirring constantly with a wooden spoon, until the mixture has thickened and will coat the back of a wooden spoon, about 20 minutes.
    • Pour through the sieve into the bowl nestled in ice. Allow to cool, stirring occasionally, for about 10 minutes. Wrap tightly in plastic wrap and cool at least 3 hours or overnight if you want to make it ahead.
    • Follow your ice cream maker’s manufacturer instructions to make the ice cream.
    • Place in 1 quart container and cover in plastic wrap, making sure that the plastic is touching the ice cream to prevent ice crystals from forming. Refrigerate at least 3 hours but preferably overnight.

    Notes

    Adapted from The America’s Test Kitchen Family Cookbook
    *You can also use 3 cups half and half in place of all the cream and milk.
    Yield: 1 Quart
    Keyword ice cream recipe, vanilla beans, vanilla ice cream
    Tried this recipe?Mention @cheflindseyfarr

    There is more than one way to eat this French Vanilla Ice Cream!

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    Comments

    1. theresa krier says

      June 03, 2015 at 12:09 pm

      hi, i keep trying to follow via e-mail but it keeps saying error, my e-mail address is kpkrier@kci.net thanks

      Reply
    2. Nora (A Clean Bake) says

      January 13, 2015 at 3:32 pm

      Congrats on Pastry School! I have taken a few classes at ICC (you know, the amateur ones, so probably nowhere near how amazing yours are going to be) there are it is an AWESOME place to study! Good luck!

      Reply
      • Lindsey says

        January 14, 2015 at 2:15 pm

        How fun, Nora!! Thank you! I am very excited! I've taken some amateur cooking classes too and they were always very helpful and also a great date-night or girls night 🙂

        Reply
    3. Kathleen @ Yummy Crumble says

      January 10, 2015 at 12:02 pm

      So amazing! Congratulations!

      Reply
      • Lindsey says

        January 12, 2015 at 10:24 pm

        Thanks, Kathleen!

        Reply
    4. Christin@SpicySouthernKitchen says

      January 09, 2015 at 8:47 pm

      That is awesome Lindsey! Congratulations!! You must be so excited. Hope you find the time to blog because I really want to follow along and pretend I am in school with you 😉
      Love the vanilla ice cream!

      Reply
      • Lindsey says

        January 09, 2015 at 10:27 pm

        Thanks, Christin! I hope I find the time too! That's the plan at least!

        Reply
    5. Ashley | Spoonful of Flavor says

      January 08, 2015 at 2:41 pm

      Congratulations, Lindsey! I am so excited for you and a little jealous. I frequently sit in my office at work and day dream about going to culinary school. I'm sure it won't be easy but it is a great opportunity for you. I can't wait to follow along, but in the meantime I'll take a big scoop of this vanilla ice cream!

      Reply
      • Lindsey says

        January 09, 2015 at 11:44 pm

        Thanks, Ashley! Me too - so you can imagine how excited I am!! I really hope to bring everyone along on the blog!

        Reply
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    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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