Learn how to make the best silky French Vanilla Ice Cream at home! You will need only 6 simple ingredients to make a luscious custard, churning it in an Ice Cream Maker for a classic Summer dessert!
If you never made homemade ice cream before, you definitely should! It tastes so much better that a store bought!
You will only need 6 simple ingredients, 30 minutes of your time, and you will have the best dessert to enjoy!
Philadelphia vs. French style
There are two most popular styles: Philadelphia and French.
French style is made with a classic egg yolk custard that provides the iconic yellow tint. That helps the dessert to have much creamier texture and rich flavor.
Philadelphia style, on the other hand, is made without custard. It’s based on simply mixing cream, milk, sugar, and vanilla bean or extract.
Despite the French version requiring a few additional steps, it’s totally worth the effort!
Why this recipe works
There are two things that make this recipe work the best: making custard and churning the ice cream.
The custard provides the richness to this dessert thanks to the eggs that you beat, temper, and cook. It allows all the flavors to melt together.
Churning is another important step. It combines mixing and freezing process without crystallizing the ingredients. In addition, it incorporates air into the mixing, which results in a light and delicate consistency.
How to make it at home
Freeze the bowl.
Before we start making the dessert, we need to make sure that the ice cream bowl for the machine is completely frozen. I like to put it in the freezer the night before I plan to make the dessert.
Warm the milk and heavy cream.
Pour the milk and heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the been to the milk mixture, together with a pinch of salt (Photos 1-4).
Bring the mixture to simmer over the medium heat (It will take about 10 minutes).
Whisk the yolks and sugar.
While the milk mixture is warming up, we can work on the egg yolks.
Put the egg yolks and sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it becomes pale in color and will have a smooth and airy texture (Photos 5-8).
Temper the eggs.
When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.
Using a ladle, slowly and gradually pour the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks (Photo 9).
After you add a couple of ladles of hot liquid to the beaten eggs, and they are warmed up, you can add the rest of the milk mixture to the bowl and mix very well (Photo 10).
NOTE: Tempering the egg yolks is very important step, as it will prevent them from curdling. When done correctly, you shouldn’t have any curdling or cooked pieces of eggs in the mixture.
Cook the base mixture.
Pour the tempered mixture back to the saucepan and put it on a low heat. Cook it for about 10 minutes, or until the mixture start to thicken and the internal temperature reaches 170-175°F (Photos 11-12).
Strain the base mixture.
Pour the mixture to a clean mixing bowl through a fine-mesh strainer. That will help to remove any cooked egg pieces and the vanilla bean.
Cool.
Let the mixture cool on the counter for 30-40 minutes. Then cover with a plastic wrap and refrigerate for at least 2 hours or until it’s completely cold.
Churn.
Churn the ice cream according to manufacturer’s instructions.
Freeze.
When done, transfer it to an air tight container and freeze overnight before serving.
Tips for best results
Ice Cream Bowl. Make sure that your bowl is completely frozen. I like to freeze it overnight or 24 hours before making the recipe.
Temper the eggs. Tempering the egg yolks is very important step, as it will prevent them from curdling. When done correctly, you should have a smooth mixture that will make a great creamy dessert.
Straining. After you cook the ice cream base, I always like to strain the mixture through a fine-mesh strainer. This extra step will ensure that you don’t have any cooked pieces of eggs or vanilla bean in your dessert.
Fresh Ingredients. Make sure to use fresh eggs, milk, and heavy cream in this recipe to achieve the best results.
Options and Substitutions
Vanilla. I prefer to use a vanilla bean in this recipe for more flavor. If you don’t have it, you can use a regular vanilla extract.
Dairy. This recipe is made with whole milk and dairy heavy cream. I would not suggest using plant based or skim milk.
FREQUENTLY ASKED QUESTIONS?
How to store? The best way to store it is to put it in an air tight container and place in the freezer. That will prevent the crystallization.
Is it safe to use eggs? Yes. Because we temper the egg yolks and cook them to reach 170-175°F, it is absolutely safe to eat them.
Why temper the eggs? If you would add hot cream to the eggs, they will simply curdle and cook. When you temper, you slowly and gradually add the hot liquid to the beaten egg yolks, while continuing whisking. This way, the egg mixture will be able to slowly warm up without being cooked.
What does churning do? When you churn, you mix the ingredients while freezing them at the same time. This technique helps to break down the crystals and keep them small. That directly affects the texture, keeping it smooth and creamy.
Desserts I love to serve it with:
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
French Vanilla Ice Cream Recipe
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 vanilla bean or 1 tsp vanilla extract
- ⅛ teaspoon salt
- 4 large egg yolks
- ⅔ cup granulated sugar
Instructions
Freeze the bowl.
- Before we start making the ice cream, we need to make sure that the ice cream bowl for the machine is completely frozen. Put it in the freezer the night before you plan to make the dessert.
Warm the milk and heavy cream.
- Pour the 1 ½ cups milk and 1 ½ cups heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.
- Bring the mixture to simmer over the medium heat (It will take about 10 minutes).
Whisk the yolks and sugar.
- While the milk mixture is warming up, we can work on the egg yolks.
- Put 4 egg yolks and ⅔ cup sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it becomes pale in color and will have a smooth and airy texture.
Temper the eggs.
- When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.
- Using a ladle, slowly and gradually pour the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks.
- After you add a couple of ladles of hot liquid to the beaten eggs, and they are warmed up, you can add the rest of the milk mixture to the bowl and mix very well.
Cook the base mixture.
- Pour the tempered mixture back to the saucepan and put it on a low heat. Cook it for about 10 minutes, or until the mixture start to thicken and the internal temperature reaches 170-175°F.
Strain the base mixture.
- Pour the mixture to a clean mixing bowl through a fine-mesh strainer. That will help to remove any cooked egg pieces and the vanilla bean.
Cool.
- Let the mixture cool on the counter for 30-40 minutes. Then cover with a plastic wrap and refrigerate for at least 2 hours or until it’s completely cold.
Churn.
- Churn the ice cream according to manufacturer’s instructions
Freeze.
- When done, transfer it to an air tight container and freeze overnight before serving.
Notes
Why temper the eggs? If you would add hot cream to the eggs, they will simply curdle and cook. When you temper, you slowly and gradually add the hot liquid to the beaten egg yolks, while continuing whisking. This way, the egg mixture will be able to slowly warm up without being cooked. What does churning do? When you churn, you mix the ingredients while freezing them at the same time. This technique helps to break down the crystals and keep them small. That directly affects the texture, keeping it smooth and creamy.
I love this recipe! I am churning the custard now and it is looking amazing. I used fine granulated raw cane sugar ain’t place of refined sugar and it’s delicious. I am going to make a caramel sauce and top it with pecans and the sauce when it’s ready to eat.
Thank you, Cindy! Caramel and pecans are a great combo with this ice cream!
I have made this recipe numerous times this summer and every time it turns out amazing! I have even used it as a base to put mix-ins like peanut butter. I’m so glad I found it!
Yaay! Thank you so much, Lara! So happy to hear that!
Great recipe !
Thank you, Marianne! So glad you liked it 😉
I’m super excited to try this for my brothers birthday! I just got an ice cream maker and it makes up to 2 qts! How many qts does this recipe make? Curious whether I can double the recipe or not! Thank you! 🙂
Hi Samantha! I also make this recipe in a 2 qt ice cream maker but I wouldn’t recommend to double the recipe. It doesn’t churn that good when the machine is overloaded.
Delicious–my go-to recipe for French vanilla ice cream. I substituted half-and-half for the heavy cream and milk and halved the recipe, and didn’t bother to strain. Worked great in my ice cream maker
Thank you, Lin! So happy you like it 😉
What if you don’t have an ice cream churn machine? Will a hand mixer or a bowl mixer work?
Hi Emily. Unfortunately you cannot make this recipe with a hand mixer, only with an ice cream machine.
Making it right at this moment for our Son-in-Law’s birthday celebration later today. It tastes yummy, let’s hope after churning it will be as creamy and delicious as the best boutique ice cream shops.
Happy Birthday to your Son-in-Law! Hope he enjoyed this delicious ice cream!
First of all, I want to thank you for this recipe.
I have made this five times but with some unusual additions.
I use heavy cream & half-and-half for the dairy, the richness and mouth-feel is amazing.
The first time I made this I added pecans that I had roasted and sugared with powdered habanero pepper instead of cinnamon. The combination and the contrast of creamy coolness followed by delayed-action mouth burn was amazing too.
The last two batches of this that I have made I have use the crunchy, sugary bits from the bottom of the jar and made habaneroNcrunch ice cream that is phenomenal if you’re a “chili-head.“
I understand if you don’t appreciate spicy foods. Most women to whom I have explained this ice cream give it a thumbs down or a, “yuck.“
It is most definitely a study in contrast.
Thank you again
=Danny=
What a great ice cream recipe, and it couldn’t come at a better time with the weather finally starting to warm up! Nothing beats a good homemade ice cream.
Looks rich and delicious! Love the substitutions and alternatives included as well
I’ve just realized how much I miss ice-cream… This post reminded me of the delicious recipe I was making a long time ago. I think it is time to start making it again. Can’t wait to try your recipe!
I’ve never heard of Philadelphia style ice cream. Your creamy luscious looking ice cream is the kind I long for. Rich and smooth – decadent in a good way. I’m saving your recipe for our next gathering.
I’m kind of an ice cream snob. haha. I really prefer ice cream that is REALLY creamy so I know this will be a big hit! The creamier, the better!!!
How crazy is it that I’ve never heard of Philadelphia style ice cream before?! So much great info here 🙂 I love ice cream esp homemade. Yours looks so creamy and perfect. I wish I had a scoop right now 😀
I’ve never tried making ice cream using a custard base, but I can’t wait to make some. Your step by step photos are so helpful!
I have an old fashioned ice cream maker (the hand-cranked kind!) that I have been dying to try out! It is definitely the weather for it, so I must get it out of storage and try this recipe. Creamy ice cream is the only kind worth making!