French Vanilla Ice Cream Recipe

Preparation

1. 1

   Make the Custard Base

   In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat the mixture over medium heat until it just starts to simmer, stirring occasionally.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.

3. 3

   Temper the Egg Yolks

   Slowly pour about a cup of the hot cream mixture into the egg yolks while whisking constantly to temper the yolks. Then, pour the tempered yolks back into the saucepan with the remaining cream mixture.

4. 4

   Cook the Custard

   Continue cooking the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

5. 5

   Cool and Add Flavor

   Remove the pan from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

6. 6

   Churn the Ice Cream

   Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Freeze

   Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.