French Vanilla Ice Cream
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
1 quart
ingredients
- 1 3⁄4 cups heavy whipping cream
- 3⁄4 cup whole milk
- 1⁄2 cup sugar, divided
- 1⁄4 cup nonfat dry milk powder
- 1⁄8 teaspoon kosher salt
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
directions
- Combine the cream, milk, 1/4 cup sugar, milk powder, and salt in a medium saucepan, and stir well to dissolve the milk powder.
- Bring the mixture just to a simmer over medium heat, stirring occasionally.
- Beat the egg yolks, remaining 1/4 cup sugar, and vanilla extract in a mixing bowl with a whisk until thick and light yellow in color.
- Slowly beat about 1/3 of the hot cream mixture into the eggs so they are gradually warmed up, and then return the contents of the mixing bowl to the saucepan.
- Place the pan over med-low heat, and stir constantly, reaching all parts of the bottom of the pan, until the mixture reaches about 170° on an instant-read thermometer; at this point it begins to emit steam, thicken slightly, and coat the back of a spoon.
- This takes 3-6 minutes; do not allow the mixture to boil or the eggs will scramble.
- Strain the custard through a fine sieve, if desired.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
- Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- Serve immediately for a soft ice cream, or transfer mixture to an airtight container and freeze until hard.
- Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
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