French Vanilla Ice Cream

Experience the timeless delight of traditional French Vanilla Ice Cream—pure indulgence in every scoop.

1 ¹⁄₄ cups (303 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.

4 (72 g) large egg yolks
¹⁄₂ cup (100 g) 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.

1 ¹⁄₄ cups (294 g) heavy cream
2 tsp (10 g) vanilla extract
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.

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French Vanilla Ice Cream