French Vanilla Ice Cream
This recipe creates a traditional French Vanilla homemade ice cream which is much different than normal vanilla or vanilla bean ice creams. The differences are noted by the addition of egg yolks which produce a much yellower ice cream as well as the removal of the vanilla bean seeds for a smoother texture.
- 6 egg yolks, beaten until creamy
- 1 cup granulated sugar
- 3 cups heavy cream
- 1 cup whole or 2% milk
- Pinch of salt
- 2 vanilla beans, split and seeds scraped free
- ½ teaspoon vanilla extract
- In a medium saucepan over medium heat, bring together the sugar, heavy cream, whole milk, salt, vanilla beans seeds and shells. Stir continuously until sugar is thoroughly dissolved.
- Reduce heat to low and allow the mixture to continue cooking, stirring frequently, until the edges begin to bubble.
- Remove from heat and strain to remove vanilla bean seeds and shells. Slowly, while whisking nonstop, add about 1/3 of the cream mixture to the beaten egg yolks. This will slowly rise the temperature of the egg yolks to avoid curdling or cooking the eggs.
- Once the two are completely combined, pour the egg yolk mixture into the remaining cream mixture and blend well. Stir in the vanilla extract and refrigerate the ice cream mixture for at least two hours.
- Pour into your ice cream maker’s center freezer and follow your maker’s normal instructions for preparing the French Vanilla Ice Cream.
- For a stronger French vanilla taste add in a tablespoon of Cognac before cooking the cream and sugar mixture. This enhances the flavor of the vanilla beans while cooking off the alcohol content.
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