- French Vanilla Ice Cream
- 2 cups heavy cream (divided)
- 1 cup whole milk
- 4 egg yolks
- 3/4 cup granulated sugar 155 grams
- 1 vanilla bean (split in half lengthwise, and scrape out the seeds to use) or 1 to 2 tsp vanilla extract
- 1 dash salt
Recipe from this site.
Add 1 cup of the cream and the milk to a medium sauce pan, heat over medium until the edges start to bubble.
While the milk is heating, add the egg yolks and sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up.
Remove the milk from the heat, slowly pour 1/2 cup of the warm mixture into the egg yolks, whisking them together as you pour.
Add another 1/2 cup of the milk mixture into the eggs and whisk it together.
Pour the mixture back into the sauce pan and let it continue to cook over medium heat for a couple of minutes until the mixture starts to thicken enough to coat the back of a metal spoon.
Pour the custard mixture through a strainer into another large bowl. (optional step)
Add in the remaining cup of heavy cream, vanilla bean seeds, and salt. Stir.
You can chill the custard and refigerate.
Cover the custard mix bowl with a lid, or plastic wrap and place it in the fridge for at least 2 hours to chill.
Make the ice cream per your ice cream maker instructions
