Classic French Vanilla Bean Ice Cream
Master the art of making creamy and luxurious French vanilla bean ice cream with this custard-based recipe that ensures exceptional texture and flavor.
Ingredients
For the custard
- 480 ml Heavy Cream Choose cream with 35-40% fat content. Higher fat creates smoother texture.
- 240 ml Whole Milk Full-fat milk is necessary for proper custard formation.
- 150 g Granulated Sugar Fine sugar dissolves better than coarse.
- 6 pieces Large Egg Yolks Use fresh, organic eggs for best results.
- 2 whole beans Vanilla Bean Pods Madagascar or Tahitian vanilla pods can be used.
- 1 tsp Pure Vanilla Extract Use only pure extract, never imitation.
- ¼ tsp Fine Sea Salt Enhances sweetness and balances flavors.
Instructions
Preparation
- Split vanilla beans lengthwise and scrape seeds into a bowl.
- Combine heavy cream, milk, half the sugar, vanilla seeds, and pods in a saucepan. Heat until small bubbles form.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale and thickened.
- Slowly temper the egg yolks with hot milk mixture and whisk continuously.
- Return the mixture to the saucepan, cooking over low heat until it thickens and coats the back of a spoon.
- Strain the custard through a fine-mesh sieve into a clean bowl, stir in the vanilla extract and salt, and cover directly with plastic wrap.
- Refrigerate until completely cold.
Churning and Freezing
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 2 hours before serving.
- For best texture, let it sit out for 5-10 minutes before scooping.
Notes
This custard base ice cream can be stored in the freezer for 1-2 weeks. Make sure to press plastic wrap directly against the surface before sealing.