French Vanilla Ice Cream

×2

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

2 ¹⁄₂ cups (606 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.

8 (140 g) large egg yolks
1 cup (200 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.

2 ¹⁄₂ cups (588 g) heavy cream
1 Tbsp, 1 tsp (20 g) vanilla extract
¹⁄₈ tsp (1 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