French Vanilla Ice Cream (x0.5 scale)
Recipe by user david
Experience the timeless delight of traditional French Vanilla Ice Cream—pure indulgence in every scoop.
Indulge in the creamy perfection of this Classic French Vanilla Ice Cream (also known as frozen custard). With simple steps and quality ingredients, this recipe yields a rich, velvety base that promises a scoop of pure delight. Perfect for satisfying your sweet cravings, it's a timeless treat to savor any time of year.
- 1⁄2 cup, 2 Tbsp 1⁄2 cup, 2 Tbsp (151 g) 12% cream
- 1⁄2 cup, 2 Tbsp 1⁄2 cup, 2 Tbsp (151 g) 12% cream
Heat half-and-half in a medium saucepan over medium heat, stirring often, until bubbles form around the edge of the pan. Do not boil. Remove from heat.
- 2 2 (36 g) large egg yolks
- 1⁄4 cup 1⁄4 cup (50 g) white granulated sugar
- 2 2 (36 g) large egg yolks
- 1⁄4 cup 1⁄4 cup (50 g) white granulated sugar
In a mixing bowl, beat egg yolks and sugar on low for 1 minute, or until well blended and slightly thickened. Very gradually add in the warm half-and-half on low; mix until blended.
Return mixture to the same saucepan; cook over medium heat, stirring constantly, until small bubbles form around the edge and the mixture is steamy. Do not boil.
Return mixture to the same saucepan; cook over medium heat, stirring constantly, until small bubbles form around the edge and the mixture is steamy. Do not boil.
- 1⁄2 cup, 2 Tbsp 1⁄2 cup, 2 Tbsp (146 g) heavy cream
- 1 tsp 1 tsp (5 g) vanilla extract
- pinch of pinch of (0 g) salt
- 1⁄2 cup, 2 Tbsp 1⁄2 cup, 2 Tbsp (146 g) heavy cream
- 1 tsp 1 tsp (5 g) vanilla extract
- pinch of pinch of (0 g) salt
Transfer the mixture to a large bowl. Gently stir in cream, vanilla and salt,
Cover and refrigerate for 2 hours, or until cold.
Cover and refrigerate for 2 hours, or until cold.
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