French Vanilla Ice Cream

If I am thinking ahead and want a rich, creamy ice cream, I make this custard-based, french vanilla ice cream.

You will need an ice cream maker for this recipes.

This recipe is modified from The Fannie Farmer Cookbook.

French Vanilla Ice Cream

1/2 cup sugar
4 large egg yolks, whipped
1/8 teaspoon sea salt
2 cups hot whole milk
1 tablespoon vanilla extract (or whole vanilla bean)
2 cups heavy cream (or half and half)


  • In a medium saucepan, whisk together egg yolks, sugar and salt until blended (no heat).
  • Gradually whisk in hot milk and cook over medium-low heat, stirring constantly, until custard thickens slightly about 10 to 12 minutes. It is ready when it coats the back of a wooden spoon. Do not bring to a boil or it will curdle.
  • Remove from heat and cool.
  • Strain with a fine-mesh sieve (you may have a few eggy parts). Add cream and stir.
  • Place in ice cream maker and churn according to your ice cream maker’s instructions.
  • If you prefer a firm ice cream, transfer ice cream to a plastic container and freeze until firm, about 2 hours. We can never wait that long, plus I think it is best when it is freshly churned.

Makes 1 1/2 quarts.

Try adding these combos:.

Maple Walnut
Substitute 1/2 cup of maple syrup for the sugar
1/2 cup chopped walnuts

Ginger Peach
2 cup fresh peaches, chopped (reserve juice and add to mixture)
1/2 cup crystallized ginger, finely chopped

3 Responses to “French Vanilla Ice Cream”

  1. […] Serve freshly churned. This one doesn’t freeze as well as the custard. […]

  2. Suzanne says:

    Maple walnut! Sheer genius!

  3. Susan Donckers says:

    this looks wonderful! Mike has moved in up North! Maybe you guys will see each other sometime! I know they loved their visit with you all. Their boys are wild!

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