This French vanilla ice cream recipe is sized for a 6 qt ice cream maker: 3 quarts of egg-yolk custard base, which churns up to about 4 quarts of ice cream and leaves room in the canister for it to expand. Cook the custard to 170°F, chill it overnight, then churn for 25 to 40 minutes.
French vanilla means a custard base made with egg yolks. The yolks give the ice cream its pale yellow color, rich body and smooth, scoopable texture.
Why 3 Quarts of Base for a 6 Qt Freezer
Ice cream grows as air is churned into it, and the dasher needs space to turn. The usual rule is to fill the canister no more than two-thirds full. For a 6 qt freezer that means about 4 quarts at most, so a 3-quart custard base leaves safe headroom and churns faster than an overfilled can.
Ingredients
- 12 large egg yolks
- 2 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 6 cups whole milk
- 6 cups heavy cream
- 2 tablespoons pure vanilla extract (or 2 vanilla beans, split and scraped, added with the milk)
For an ice-and-salt freezer
- About 20 pounds of ice
- About 3 cups rock salt
Instructions
- Heat the milk. Warm the milk, 1 1/2 cups of the sugar and the salt in a large heavy pot over medium heat until steaming, stirring to dissolve the sugar. If using vanilla beans, add them now.
- Whisk the yolks. In a large bowl, whisk the yolks with the remaining 1 cup sugar until thick and pale.
- Temper. Slowly whisk about 2 cups of the hot milk into the yolks, then pour the yolk mixture back into the pot.
- Cook the custard. Cook over medium-low heat, stirring constantly with a spatula, until the custard coats the back of a spoon and reaches 170°F to 175°F. Do not let it boil.
- Add the cream. Strain the custard into a large container, stir in the cold heavy cream and the vanilla extract, and remove any vanilla pods.
- Chill. Cover and refrigerate for at least 6 hours, ideally overnight. The base should be 40°F or colder before churning.
- Churn. Pour the base into the 6 qt canister, no more than two-thirds full. For an ice-and-salt freezer, layer ice and rock salt around the canister, about 1 cup salt for every 6 to 8 pounds of ice, adding more as it melts. Churn for 25 to 40 minutes, until the motor slows or the dasher is hard to turn.
- Ripen. Remove the dasher, pack the ice cream into containers and freeze for 2 to 4 hours to firm up.
Cook and Prep Times
- Prep and cooking: 30 minutes
- Chilling: 6 hours to overnight
- Churning: 25 to 40 minutes
- Firming: 2 to 4 hours
- Makes: about 4 quarts
Scaling for Other Freezer Sizes
- 4 qt freezer: use two-thirds of the recipe (8 yolks, 1 2/3 cups sugar, 4 cups each milk and cream).
- 1.5 to 2 qt countertop machine: use one-quarter of the recipe (3 yolks, generous 1/2 cup sugar, 1 1/2 cups each milk and cream).
Storage
Keep the ice cream in airtight containers with plastic wrap pressed on the surface to limit ice crystals. It is best within 1 to 2 weeks. The custard base keeps in the fridge for up to 3 days before churning.
Frequently Asked Questions
- What is the difference between French vanilla and vanilla? French vanilla uses a cooked egg-yolk custard base; plain vanilla (Philadelphia style) is made from cream, milk and sugar with no eggs.
- Why cook the custard to 170°F? It thickens the base and cooks the yolks. Raw-egg bases are not recommended.
- Why is my ice cream icy? The base was not cold enough, the canister was overfilled, or the ice cream was stored too long.
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