French Vanilla Ice Cream Recipe

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Ingredients:

Serving

2 1/2 cups heavy cream
1 1/2 cups whole milk (separated into 1 cup and 1/2 cup)
2 vanilla beans , halved lengthwise
8 large egg yolks
3/4 cup sugar
1/4 tsp salt

Directions:

In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.).
Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.
While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.
Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. 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°, 5 to 7 minutes. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.) Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.
Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled.
Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) If you serve the ice cream immediately, it will probably be pretty soft. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	260.26 Kcal (1090 kJ)
Calories from fat	169.88 Kcal
		% Daily Value*
Total Fat	18.88g	29%
Cholesterol	238.29mg	79%
Sodium	177.44mg	7%
Potassium	169.03mg	4%
Total Carbs	15.17g	5%
Sugars	13.32g	53%
Protein	8.63g	17%
Vitamin C	0.4mg	1%
Iron	1mg	6%
Calcium	108.6mg	11%

Amount Per 100 g
Calories	179.64 Kcal (752 kJ)
Calories from fat	117.26 Kcal
		% Daily Value*
Total Fat	13.03g	29%
Cholesterol	164.48mg	79%
Sodium	122.48mg	7%
Potassium	116.67mg	4%
Total Carbs	10.47g	5%
Sugars	9.2g	53%
Protein	5.96g	17%
Vitamin C	0.3mg	1%
Iron	0.7mg	6%
Calcium	74.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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