Description
Rich French custard ice cream delivers pure creamy indulgence from classic ingredients. Classic vanilla bean and silky egg yolks create a luxurious dessert you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 4 large egg yolks
Sweeteners and Flavoring:
- ¾ cup granulated sugar
- 1 vanilla bean
- ½ teaspoon vanilla extract
Seasoning:
- ½ teaspoon salt
Instructions
- Prepare the ice cream maker’s freezer bowl at least 24 hours in advance, ensuring no liquid movement when gently shaken.
- Separate egg yolks and combine with granulated sugar, whisking until the mixture transforms into a pale, creamy consistency.
- Carefully slice the vanilla bean lengthwise and extract its aromatic seeds using the knife’s edge.
- In a medium saucepan, combine milk (473 milliliters or ), salt, extracted vanilla seeds, and the entire vanilla pod. Warm over medium heat until tiny bubbles form around the edges, then immediately remove from heat.
- Gradually introduce approximately 120 milliliters (½ cup) of the heated milk into the egg and sugar mixture, whisking vigorously to prevent curdling.
- Return the tempered egg mixture back to the saucepan, stirring continuously over low heat until the custard thickens enough to coat the back of a wooden spoon (approximately 3-4 minutes).
- Position a fine-mesh strainer over a clean bowl and pour the custard through, catching any potential scrambled egg fragments. Reintroduce the vanilla pod to the strained mixture.
- Incorporate heavy cream (240 milliliters or ) and pure vanilla extract, stirring until thoroughly combined.
- Cover the custard base with plastic wrap, ensuring direct contact with the surface to prevent skin formation. Refrigerate for a minimum of 3 hours or overnight.
- Remove the vanilla pod from the chilled custard before churning in the ice cream maker according to manufacturer’s instructions (approximately 20-25 minutes).
- Transfer the soft-serve textured ice cream into a shallow freezer-safe container, smoothing the surface. Seal with plastic wrap directly touching the ice cream.
- Freeze for 4-6 hours until completely solidified.
- Allow the ice cream to soften at room temperature for 3-5 minutes before scooping and serving.
Notes
- Proper chilling of the ice cream bowl is crucial for smooth, creamy texture, ensuring no liquid movement inside when shaken.
- Tempering eggs slowly prevents scrambling, creating a silky custard base by gradually introducing hot milk while whisking constantly.
- Heating the mixture requires careful attention, stirring continuously until it thickens enough to coat the back of a spoon without boiling.
- Straining the custard removes any cooked egg bits, guaranteeing a smooth, velvety final product with pure flavor.
- Covering the base directly with plastic wrap prevents skin formation during refrigeration, maintaining a consistent texture.
- Allowing the churned ice cream to freeze completely develops deeper flavors and creates the ideal scoopable consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 465 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 250 mg