• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit browser-update.org to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Account login
Advanced search

French Vanilla Ice Cream

Jump to recipe
Preparation time: 20 min
Serves 6 people
4.59 Average Rating

Indulge in the creamy decadence of homemade French Vanilla Ice Cream! 

Made with rich egg yolks and flavourful vanilla bean, this ice cream is the epitome of classic elegance. Each bite melts in your mouth, delivering a velvety texture and deep vanilla richness that is simply irresistible. Whether enjoyed on its own or paired with your favourite dessert, this luxurious treat is perfect for any occasion. Once you've had a taste of this luscious homemade delight, store-bought just won’t compare!

Print Recipe
Published

Ingredients

  • 600ml thickened cream
  • 500ml full cream milk
  • 1 cup (220g) caster sugar
  • 6 large egg yolks
  • 2 tsp vanilla bean paste

Method

Cook Mode
Prevents screen sleep mode
  1. Heat cream, milk, and half of the sugar together in a large saucepan. Stir over medium-low heat until the mixture just comes to the boil, stirring occasionally until sugar has dissolved. Set aside for 10 minutes.
  2. Beat egg yolks, remaining sugar and vanilla together in a large bowl with electric beaters until pale in colour and thickened, about 5 minutes. The mixture should fall in thick ribbons when lifted with the beaters. Slowly whisk in 1 cup of the warmed cream mixture.  
  3. Pour the egg yolk mixture into the saucepan containing the warmed cream and heat over medium-low heat. Cook, stirring constantly, for 10-12 minutes or until the mixture thickens enough to coat the back of a spoon. Ensure that it doesn’t boil.  
  4. Remove the pan from the heat and strain through a fine mesh sieve into a heatproof bowl. Cover the surface of the custard with plastic wrap. Refrigerate for 3 hours or overnight until very cold.
  5. Churn cold custard in an ice cream machine according to the manufacturer's instructions. When ice cream is thick, transfer to a metal cake tin or container suitable to freeze. Cover and freeze until ready to enjoy.

Notes

Reserve egg whites by freezing in a container. These can be thawed to room temperature and used to make meringues or a pavlova. 

Nutrition Per Serve

  • 180g Serving size
  • 1855kJ 443kcal Energy
  • 5g Protein
  • 33g Total fat
  • 20g Saturated fat
  • 33g Carbs (total)
  • 32g Carbs (sugar)
  • 57mg Sodium
  • 3.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.59

38 reviews

More great recipes