The Best French vanilla ice cream

French vanilla ice cream recipe-

Learn how to make the best silky French vanilla ice cream at home! To make a luscious custard you will only need 6 simple ingredients, churning it in a ice cream maker for a classic summer dessert!

If you have never made homemade French vanilla ice cream before, you definitely need it! It tastes so much better that a shop bought!

You’ll only need 6 simple ingredients, 30 minutes of your time, and you’ll have the best dessert to enjoy!

Philadelphia vs French Style
The two most popular styles are: Philadelphia and French.

The French style is made with a classic egg yolk custard that provides the iconic yellow tint. This helps give the dessert a very creamy texture and rich flavor.

The Philadelphia style, on the other hand, is made without custard. It is based only on a mixture of cream, milk, sugar and vanilla beans or extracts.

Despite the French version needing a few extra steps, it is totally worth the effort!

Why does this recipe work
There are two things that make this recipe work best: making custard and churning ice cream.

Custard serves this dessert thanks to the eggs you beat, grumble and cook. It melts all the flavors together.

Churning is another important step. It combines mixing and freezing processes without crystallising the material. In addition, it incorporates air into the mixture, resulting in a light and delicate consistency.

How to make it at home
Freeze the bowl.
Before we start making dessert, we need to make sure that the bowl of ice cream for the machine is completely frozen. I like to keep it in the freezer the night before I plan to make dessert.

Hot milk and heavy cream.

Add milk and heavy cream to the saucepan. Cut a vanilla bean lengthwise and scrape the seeds. With a pinch of salt, mix the seeds and milk mixture.

Boil the mixture over medium heat (it will take about 10 minutes).

yolks and sugar whisk.
While the milk mixture is heating, we can work on the egg yolk.

Pour the egg yolk and sugar into the mixing bowl and whisk very well. Mix them for a few minutes, until it turns yellow in color and has a smooth and airy texture.

Sprinkle eggs
When the milk mixture starts boiling and the egg yolk is inflated, we can start tempering.

Using a ladle, slowly and slowly pour the warm milk mixture into the egg / sugar mixture, while constantly stirring the egg yolk (Photo 9).

When you add a couple of hot liquid to the beaten eggs, and they are hot, you can add the rest of the milk mixture to the bowl and mix very well.

Note: Sprinkling egg yolk is a very important step, as it will prevent them from applying curd. When done correctly, you should not have any yogurt or cooked piece of egg in the mixture.

Cook the base mixture.
Pour the tempering mixture back into the saucepan and over low heat. Cook it for about 10 minutes, or until the mixture begins to thicken and the internal temperature reaches 170–175 ° F.

Base mixture stress.
Pour the mixture into a clean mixing bowl through a fine sieve. This will help remove any cooked egg pieces and vanilla beans.

Cold-

Let the mixture cool on the counter for 30–40 minutes. Then cover with a plastic wrap and stir for at least 2 hours or until it cools down completely.

Brainstorm-

Churn the ice cream according to the manufacturer’s instructions.

Freeze-

When done, transfer it to an air tight container and freeze overnight before serving.

Tips for best results-

Ice Cream Bowl. Make sure your bowl is completely frozen. I like to freeze it overnight or 24 hours before making the recipe.

Scramble the eggs. Tempering the egg yolk is a very important step, as it will prevent them from applying curd. When done correctly, you should have a smooth blend that will make a great creamy dessert.

Tension. After baking the ice cream base, I always like to strain the mixture through a fine-sieve. This extra step will ensure that you do not have eggs or baked pieces of vanilla beans in your dessert.

Fresh Content. Be sure to use fresh eggs, milk, and heavy cream in this recipe to get the best results.

Option and replacement
Vanilla. I like to use a vanilla bean in this recipe for more flavor. If you do not have it, you can use a regular vanilla extract.

Dairy This recipe is made with whole milk and dairy heavy cream. I would not suggest using plant based or skim milk.

Question of French vanilla ice cream-

How to store The best way to store it is to keep it in an air tight container and keep it in the freezer. This will prevent crystallisation.

Is it safe to use eggs? Yes. Because we temper the egg yolk and reach 170-175 ° F to cook them, it is absolutely safe to eat them.

Why scramble eggs? If you add hot cream to the eggs, they will simply curl and cook. When you get angry, you slowly and slowly mix the hot liquid into the beaten egg yolk, while whisking constantly. In this way, the egg mixture will be able to heat slowly without cooking.

What does churn do? When you churn, you mix the ingredients at the same time while freezing. This technique helps break crystals and keep them small. It directly affects the texture, keeping it smooth and creamy.

French Vanilla Ice Cream Recipe-

Learn how to make the best silky French vanilla ice cream at home! To make a luscious custard you will only need 6 simple ingredients, churning it in a ice cream maker for a classic summer dessert.

preparation time- 10 minutes
time to cook- Thirty minutes
total time -3 hours 30 minutes
10 servings calories: 221kcal

Ingredients of French vanilla ice cream-

1 1/2 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean or 1 tsp vanilla extract
1/8 teaspoon salt
4 large egg yolk
2/3 cup granulated sugar
Instruction
Freeze the bowl.
Before we start making ice cream, we need to make sure that the ice cream bowl is fully frozen for the machine. Put it in the freezer the night before you plan to make dessert.
Heat milk and heavy cream.
Add 1 1/2 cups milk and 1 1/2 cups heavy cream to the saucepan. Cut a vanilla bean lengthwise and scrape the seeds. Add the seeds and bean to the milk mixture with a pinch of salt.
Boil the mixture over medium heat (it will take about 10 minutes).
Whisk the yolk and sugar.
While the milk mixture is heating, we can work on the egg yolk.
Put 4 egg yolk and 2/3 cup sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it turns yellow in color and has a smooth and airy texture.
Scramble the eggs.
When the milk mixture starts boiling and the egg yolk is inflated, we can start tempering.
Using an egg, slowly and slowly pour the hot milk mixture into the egg / sugar mixture, while constantly stirring the egg yolk.
When you add a couple of hot liquid to the beaten eggs, and they are hot, you can add the rest of the milk mixture to the bowl and mix very well.
Cook the base mixture.
Pour the tempering mixture back into the saucepan and over low heat. Cook it for about 10 minutes, or until the mixture begins to thicken and the internal temperature reaches 170–175 ° F.
Strain the base mixture.
Pour the mixture into a clean mixing bowl through a fine sieve. This will help remove any cooked egg pieces and vanilla beans.
Cold.
Let the mixture cool on the counter for 30–40 minutes. Then cover with a plastic wrap and stir for at least 2 hours or until it cools down completely.
Brainstorm.
Churn ice cream according to manufacturer’s instructions
Freeze.
When done, transfer it to an air tight container and freeze overnight before serving.
notes
Ice Cream Bowl. Make sure your bowl is completely frozen. I like to freeze it overnight or 24 hours before making the recipe.
Scramble the eggs. Tempering the egg yolk is a very important step, as it will prevent them from applying curd. When done correctly, you should have a smooth blend that will make a great creamy dessert.
Tension. After baking the ice cream base, I always like to strain the mixture through a fine-sieve. This extra step will ensure that you do not have eggs or baked pieces of vanilla beans in your dessert.
Fresh Content. Be sure to use fresh eggs, milk, and heavy cream in this recipe to get the best results.
Vanilla. I like to use a vanilla bean in this recipe for more flavor. If you do not have it, you can use a regular vanilla extract.
Dairy This recipe is made with whole milk and dairy heavy cream. I would not suggest using plant based or skim milk.
How to store The best way to store it is to keep it in an air tight container and keep it in the freezer. This will prevent crystallisation.
Is it safe to use eggs? Yes. Because we temper the egg yolk and reach 170-175 ° F to cook them, it is absolutely safe to eat them.

Why scramble eggs? If you add hot cream to the eggs, they will simply curl and cook. When you get angry, you slowly and slowly add warm liquid to the beaten egg yolk, while whisking. In this way, the egg mixture will be able to heat slowly without cooking.
What does churn do? When you churn, you mix the ingredients at the same time while freezing. This technique helps break crystals and keep them small. It directly affects the texture, keeping it smooth and creamy.

Nutrition of French vanilla ice cream-

Servings: 1 s coop | Calories: 221 kcal | Carbohydrate: 16  g | Protein: 3 g | Fat: 16 g | Saturated Fat: 10 grams | Cholesterol: 131 mg | Sodium: 62 mg | Potassium: 83 mg | Sugar: 15 grams. Vitamin A: 688 IU | Vitamin C: 1 mg | Calcium: 74 mg | Iron: 1 mg

 

 

 

 

 

 

New Simple Style French Vanilla Ice Cream-

Soft, fluffy French vanilla ice cream can be served with cookies or rainbow nonpareils. It is also the perfect base for different types of mix-ins. 

Ingredients of Simple Style French Vanilla Ice Cream-

2 1/2 cups heavy cream

2 cups whole milk

2 vanilla beans, half length half

8 large egg yolk

3/4 cup sugar

1/4 teaspoon salt
Direction Blocker Checklist
Phase 1
Put cream and milk in a medium saucepan over medium-high heat. Scrap vanilla seeds from the beans with the tip of a small knife in the pan; Add the beans. Heat the mixture (do not let it boil), about 2 minutes. Remove mixture from heat; Cover, and let stand for 30 minutes.

Phase 2
Prepare an ice-water bath; To cancel. Add yolks, sugar and salt to the bowl of the electric mixer attached to the whisk attachment. Beat at high speed until the yolk mixture has tripled in volume and can hold a ribbon on the surface for 2 seconds for about 3 minutes.

step 3
Reduce the speed to medium. To soften it, pour 1 cup cream mixture in the yolk mixture in a slow stream. Add another cup of cream mixture; Beat to combine. Transfer mixture to saucepan; Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.

step 4
Pour custard through a medium-mesh sieve into a bowl in an ice-water bath. Let cool completely, stirring frequently.

Step 5
Freeze custard in an ice cream maker according to manufacturer’s instructions. Serve immediately, or freeze in an airtight plastic container until ready to freeze. If frozen for more than 4 hours, allow the ice cream to stand at room temperature 15 to 20 minutes before serving.

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