French Vanilla Ice Cream

"While similar in ingredients to other recipes posted, I didn't find one that was exactly the same. This recipe came with my Kitchen Aid Ice Cream maker and is our favorite. The Encyclopedia of American Food and Drink credits Thomas Jefferson with bringing "French-style" ice cream, made with egg yolks, to America."
photo by mersaydees photo by mersaydees
photo by mersaydees
photo by Yael H. photo by Yael H.
Ready In:
8hrs 15mins
16 1/2 cup servings (1/2 gallon)


  • 2 12 cups half-and-half cream
  • 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.

Questions & Replies

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  1. Exquisite! Really enjoyed this. Made as directed using my Cuisinart ice cream maker. Thanks, Brenda! Made for PAC Fall 2009.
  2. Such a simple yet decadent recipe! We made this to go with a Raspberry Lemon Cake for Easter. Everyone raved about it!
  3. This was the easiest and best vanilla ice cream recipe I have ever made! This is REAL ice-cream, not overly sweet, and soooo creamy! This makes a great base for peach or strawberry ice cream too! It's definitely a keeper for me...THANKS!


  1. To turn this into delicious stracciatella ice cream melt 50-100 grams of chocolate until very liquidy. Slowly add in a fine stream to your mixture during the last 5 minutes of churning. You can thank me later ;)


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