French Vanilla Ice Cream – a delicious recipe with cream, egg yolks, sugar, whipping cream, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
2
Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
3
Continuing on speed 2 very gradually add the warm half & half and mix until blended.
4
Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
5
Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
6
Cover with plastic wrap and chill thoroughly, at least 8 hours.
7
Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
8
Immediately transfer to serving dishes or freeze in an airtight freezer container.
1520
kcal
Calories
127
g
Fat
62
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 cups half-and-half cream, 8 egg yolks (Perfect excuse to make an Angel Food Cake with leftover egg whites, (*wink*), 1 cup sugar, 2 1/2 cups whipping cream, and more.
Yes, French Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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