French Vanilla Bean Ice Cream

AuthorDelphineousCategoryDifficultyIntermediate
Yields8 Servings

This recipe started out as a textbook ice cream that Saphire learned in college, then modified to become a family favorite. For use in 2-quart ice cream machine.

 3.50 cups Whole Milk
 1.75 cups Heavy Cream
 1 pinch Salt
 1 Vanilla Bean
 6 oz Egg Yolk
 8 oz Sugar

Timing is essential in preparation of this recipe. Make sure all ingredients are premeasured and materials are prepped.

Nutrition Facts

Serving Size 1 Cup

Servings 8


Amount Per Serving
Calories 319
% Daily Value *
Total Fat 17.5g27%
Saturated Fat 9.4g47%
Cholesterol 307mg103%
Sodium 90mg4%
Potassium 105mg3%
Total Carbohydrate 35.2g12%
Dietary Fiber 0g
Sugars 33.4g
Protein 7.4g15%

Calcium 13%
Iron 3%
Vitamin D 185%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Put milk in a pot. Cut the vanilla bean in half and remove beans, putting both into the milk. Scald the milk by bringing it to a simmer.

2

While the milk scalds, whisk the yolks, sugar, and salt together until frothy. Temper the eggs by adding about a quarter of the milk to the eggs, whisking as you go. Repeat until you have added all the milk.

3

Return the mixture to the pot and the heat. Stir and cook until nice and creamy, the thickness will be heavy cream texture, it will coat the back of the spoon instead of running off like milk. It will reach this consistency around 165-170 degrees. Must cook until 165, it will not thicken until that temperature. do NOT cook over 184 degrees. You will end up with scrambled eggs at the bottom of the pot.

4

Immediately change containers and mix in cold cream. Either put container into an ice bath or allow to refrigerate over night. Chill to at least 40 degrees. After it has chilled, strain it to remove any scrambled eggs and the pod.

5

Follow manufacturer directions on ice cream machine. Freeze over night or 4 hours.

 

Ingredients

 3.50 cups Whole Milk
 1.75 cups Heavy Cream
 1 pinch Salt
 1 Vanilla Bean
 6 oz Egg Yolk
 8 oz Sugar

Directions

1

Put milk in a pot. Cut the vanilla bean in half and remove beans, putting both into the milk. Scald the milk by bringing it to a simmer.

2

While the milk scalds, whisk the yolks, sugar, and salt together until frothy. Temper the eggs by adding about a quarter of the milk to the eggs, whisking as you go. Repeat until you have added all the milk.

3

Return the mixture to the pot and the heat. Stir and cook until nice and creamy, the thickness will be heavy cream texture, it will coat the back of the spoon instead of running off like milk. It will reach this consistency around 165-170 degrees. Must cook until 165, it will not thicken until that temperature. do NOT cook over 184 degrees. You will end up with scrambled eggs at the bottom of the pot.

4

Immediately change containers and mix in cold cream. Either put container into an ice bath or allow to refrigerate over night. Chill to at least 40 degrees. After it has chilled, strain it to remove any scrambled eggs and the pod.

5

Follow manufacturer directions on ice cream machine. Freeze over night or 4 hours.

French Vanilla Bean Ice Cream

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