Print

French Style Custard Vanilla Ice Cream Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/french-style-custard-vanilla-ice-cream-recipe/