French Vanilla Ice Cream

Recipe by Brenda.
READY IN: 8hrs 15mins


  • 2 12
  • 8
    egg yolks (Perfect excuse to make an Angel Food Cake with leftover egg whites, (*wink*)
  • 1
    cup sugar
  • 2 12
    cups whipping cream
  • 4
    teaspoons vanilla
  • 18
    teaspoon salt


  • In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
  • Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
  • Continuing on speed 2 very gradually add the warm half & half and mix until blended.
  • Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
  • Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
  • Cover with plastic wrap and chill thoroughly, at least 8 hours.
  • Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
  • Immediately transfer to serving dishes or freeze in an airtight freezer container.