French Style Custard Vanilla Ice Cream Recipe

Introduction

This French Style Custard Vanilla Ice Cream offers a rich, creamy texture with deep vanilla flavor. Made with a traditional custard base, it’s a smooth and indulgent treat perfect for any occasion.

Ingredients

• 2 cups heavy cream (cold)
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 1 whole vanilla bean (split and scraped)
• 1 tbsp vanilla bean paste
• Pinch of sea salt

Instructions

1. Step 1: In a medium saucepan, combine the milk, sea salt, split vanilla bean, and scraped seeds. Heat over medium heat just until it starts to steam, making sure not to boil. Remove from heat.
2. Step 2: In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened, while the milk mixture is heating.
3. Step 3: Slowly pour a small amount of the warm vanilla-infused milk into the egg yolks while whisking constantly to prevent curdling. Gradually add the remaining milk, continuing to whisk.
4. Step 4: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until it thickens slightly and coats the back of the spoon (about 170–175°F / 77–80°C).
5. Step 5: Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits and discard the vanilla pod. Stir in the vanilla bean paste. Cover and refrigerate for at least 6 hours, preferably overnight.
6. Step 6: Once fully chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
7. Step 7: Transfer the churned ice cream to an airtight container, press a piece of parchment paper on the surface, and freeze for 4 or more hours until firm. Let it sit for a few minutes before scooping for best texture.

Tips & Variations

• For a richer flavor, use a mix of half-and-half instead of milk, but keep the cream quantity the same.
• If you don’t have a vanilla bean, increase the vanilla bean paste to 2 tablespoons or substitute with 2 teaspoons pure vanilla extract.
• Make sure to whisk constantly when tempering the eggs to avoid scrambling.
• Use an ice bath to cool the custard faster before refrigerating, which helps improve texture.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks for best taste and texture. When ready to serve, let it soften at room temperature for 5–10 minutes for the creamiest scoop.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

While an ice cream maker produces the smoothest texture, you can place the custard in a shallow dish and freeze it, stirring every 30 minutes until firm to reduce ice crystals.

Why is the custard important in this ice cream?

The custard base, made with egg yolks, adds richness and creaminess, giving the ice cream its smooth texture and depth of flavor that simple milk and cream mixtures don’t provide.

French Style Custard Vanilla Ice Cream Recipe

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★★★★★

4.9 from 65 reviews

This French Style Custard Vanilla Ice Cream recipe delivers a rich, creamy, and luscious treat made with a classic custard base infused with real vanilla beans. Perfect for an elegant dessert, the ice cream is slowly cooked to create a smooth texture, chilled, churned, and then frozen to perfection.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 7 hours 30 minutes
• Yield: About 1 quart (4 cups) of vanilla ice cream 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Dairy

• 2 cups heavy cream (cold)
• 1 cup whole milk

Eggs & Sugar

• 5 large egg yolks
• 3/4 cup granulated sugar

Flavorings

• 1 whole vanilla bean (split and scraped)
• 1 tbsp vanilla bean paste
• Pinch of sea salt

Instructions

1. Heat milk and vanilla: In a medium saucepan, combine the milk, a pinch of sea salt, the split vanilla bean, and the scraped vanilla seeds. Heat the mixture over medium heat just until it starts to steam, being careful not to allow it to boil. Remove from heat immediately to preserve the vanilla flavor.
2. Whisk egg yolks and sugar: While the milk mixture is heating, whisk together the egg yolks, granulated sugar, and an additional pinch of salt in a medium bowl until the mixture becomes pale and slightly thickened.
3. Temper the eggs: Slowly pour a small amount of the warm vanilla-infused milk into the egg yolk mixture while whisking constantly to prevent curdling. Gradually add the remaining milk, continuing to whisk until fully incorporated.
4. Cook custard base: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens slightly and coats the back of the spoon, reaching a temperature of about 170–175°F (77–80°C). Be careful not to overcook or let it boil.
5. Strain and chill: Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits and discard the vanilla pod. Stir in the vanilla bean paste. Cover the bowl and refrigerate the custard for at least 6 hours, preferably overnight, to chill thoroughly.
6. Churn the custard: Once fully chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze the ice cream: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper on the surface to prevent ice crystals and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for the ideal creamy texture.

Notes

• Do not let the milk mixture boil when heating with the vanilla to avoid bitterness.
• Constant whisking during tempering and cooking prevents the eggs from scrambling.
• The custard is ready when it coats the back of the spoon and reaches 170–175°F; use a kitchen thermometer for accuracy.
• Chilling the custard mixture completely before churning is essential for smooth texture.
• If you do not have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes until firm.
• Using real vanilla bean and vanilla bean paste enhances depth of flavor significantly over vanilla extract.

Keywords: French vanilla ice cream, custard base ice cream, homemade vanilla ice cream, classic French dessert, creamy ice cream recipe