French Vanilla Ice Cream

Vegetarian
Gluten Free
Health score
11%
French Vanilla Ice Cream
45 min.
3
1118kcal

Suggestions


Indulge in the creamy, dreamy delight of homemade French Vanilla Ice Cream, a classic dessert that promises to elevate any occasion. With its rich flavor and velvety texture, this ice cream is a true treat for the senses. Made with simple yet high-quality ingredients, including heavy cream, whole milk, and real vanilla beans, this recipe captures the essence of traditional French ice cream-making.

Perfect for those warm summer days or as a luxurious finish to a dinner party, this French Vanilla Ice Cream is not only vegetarian and gluten-free but also incredibly easy to prepare. In just 45 minutes, you can create a dessert that serves three, making it an ideal choice for intimate gatherings or a special family treat. The process of tempering the egg yolks and cooking the custard may seem daunting, but it’s a rewarding experience that results in a smooth and flavorful ice cream that will impress your guests.

Whether you choose to serve it immediately for a soft-serve experience or freeze it for later enjoyment, this ice cream is sure to become a favorite in your dessert repertoire. So gather your ingredients, dust off your ice cream maker, and get ready to savor the delightful taste of homemade French Vanilla Ice Cream!

Ingredients

  • 2.5 cups cup heavy whipping cream 
  • cups milk whole
  •  vanilla pod halved lengthwise
  • large egg yolk 
  • 0.8 cup sugar 
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • ladle
  • knife
  • whisk
  • sieve
  • hand mixer
  • wooden spoon
  • kitchen thermometer
  • ice cream machine

Directions

  1. Put cream and milk into a medium saucepan over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans.
  2. Heat the mixture until hot (do not let simmer), about 2 minutes.
  3. Remove mixture from heat; cover, and let stand 30 minutes.
  4. Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
  5. Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it.
  6. Add another cup cream mixture; beat to combine.
  7. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
  8. Pour custard through a medium-mesh sieve into a bowl set in ice-water bath.
  9. Let cool completely, stirring often.
  10. Freeze custard in an ice cream maker according to manufacturer's instructions.
  11. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

Nutrition Facts

Calories1118kcal
Protein6.38%
Fat70.64%
Carbs22.98%

Properties

Glycemic Index
36.03
Glycemic Load
37.79
Inflammation Score
-9
Nutrition Score
21.695217516111%

Nutrients percent of daily need

Calories:1118.24kcal
55.91%
Fat:89.48g
137.66%
Saturated Fat:52.97g
331.07%
Carbohydrates:65.49g
21.83%
Net Carbohydrates:65.49g
23.81%
Sugar:63.77g
70.85%
Cholesterol:733.24mg
244.41%
Sodium:331.41mg
14.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.18g
36.35%
Vitamin A:3832.73IU
76.65%
Vitamin B2:0.85mg
49.78%
Selenium:34.73µg
49.61%
Vitamin D:7.41µg
49.4%
Phosphorus:456.13mg
45.61%
Calcium:390.08mg
39.01%
Vitamin B12:2.08µg
34.66%
Vitamin B5:2.47mg
24.68%
Vitamin E:3.08mg
20.5%
Folate:74.12µg
18.53%
Vitamin B6:0.33mg
16.37%
Zinc:2.19mg
14.61%
Vitamin B1:0.21mg
14.04%
Potassium:482.87mg
13.8%
Magnesium:35.67mg
8.92%
Iron:1.46mg
8.13%
Vitamin K:7.15µg
6.81%
Copper:0.06mg
3.1%
Manganese:0.04mg
1.8%
Vitamin B3:0.31mg
1.54%
Vitamin C:1.19mg
1.44%