French vanilla ice cream is one of those desserts that never goes out of style. It's rich, creamy, and just the right amount of sweet. This recipe is the real deal-it uses egg yolks for that classic custard base, giving the ice cream a silky texture you won't find in shortcut versions.
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I usually serve it alongside pies or warm brownies, but honestly, a simple scoop in a bowl makes me just as happy. If you love this, you'll also want to try my Festive peppermint ice cream pie next-it's another summer favorite around here.
What is French vanilla ice cream
French vanilla ice cream is made with an egg yolk custard base, unlike regular vanilla ice cream that usually skips the yolks. This is what gives it that signature creaminess and depth of flavor. It's smooth, scoopable, and has a little extra richness that makes it stand out.
Why you'll love this recipe
- Made with real ingredients you probably already have at home
- No need to temper eggs-the method cooks everything slowly together
- Tastes better than store-bought and you know exactly what's in it
- Freezer-friendly so you can make it ahead
Ingredients needed
Here's everything you'll need for this recipe:
- 12 egg yolks (yes, a lot-but this is what makes it true custard-style. Save the whites for meringues or freeze them for later.)
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract (or vanilla bean paste if you prefer)
- ½ teaspoon coarse kosher salt
- 2 cups heavy cream
- 1 cup whole milk
Step-by-step directions
Step 1: Whisk the yolks and sugar
In a large mixing bowl, whisk the egg yolks, sugar, and salt until the mixture looks pale and slightly thickened. This takes about 2-3 minutes of steady whisking.
Step 2: Add cream, milk, and vanilla
Slowly whisk in the heavy cream, whole milk, and vanilla extract. The mixture should be smooth and well combined.
Step 3: Cook the custard
Pour everything into a medium heavy-bottomed saucepan. Cook over medium heat, stirring constantly with a rubber spatula (make sure to scrape the edges). Keep cooking until the custard reaches 175°F. It should coat the back of a spoon-you'll see a clean line when you swipe your finger across.
Step 4: Strain and chill
Pour the custard through a fine-mesh strainer into a clean bowl. This removes any bits of cooked egg. Place the bowl over an ice bath or refrigerate until completely chilled-at least 4 hours, but overnight is best.
Step 5: Churn and freeze
Once cold, pour the custard into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes). Transfer to an airtight container and freeze for at least 4 hours before serving.
Expert tips for creamy custard
- Use a heavy-bottomed pot to prevent scorching
- Keep the heat medium to medium-low-rushing it will cook the eggs too fast
- Stir constantly, especially at the edges
- Use a thermometer for accuracy-pull it off at 175°F and let it rise gently to 180°F before straining
- Never skip straining, it makes the final texture silky smooth
Health benefits
- Source of calcium and protein from dairy
- Egg yolks provide important vitamins
- And let's be real-it's also good for the soul
Storage
Keep your homemade french vanilla ice cream in a freezer-safe airtight container. It's best within 1-2 weeks, but it rarely lasts that long in my house.
FAQ about french vanilla ice cream
Yes! Pour the custard into a shallow dish, freeze, and stir every 30 minutes until set.
Don't overcook the custard. Keeping it between 175-180°F avoids curdling and keeps the flavor balanced.
Absolutely! Stir in chocolate chips, cookie chunks, or fresh fruit during the last few minutes of churning.
Stored properly, it keeps up to 2 weeks in the freezer, though the texture is best in the first week.
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📖 Recipe
Homemade French Vanilla Ice Cream Recipe 2024
French vanilla ice cream is rich, creamy, and sweet with a silky custard base made from egg yolks. It's the perfect scoopable dessert, whether you're pairing it with pie or enjoying it on its own.
Ingredients
- 12 egg yolks
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract or vanilla bean paste
- ½ teaspoon coarse kosher salt
- 2 cups heavy cream
- 1 cup whole milk
Instructions
- In a large mixing bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened (about 2–3 minutes).
- Slowly whisk in heavy cream, whole milk, and vanilla extract until well combined.
- Pour mixture into a medium heavy-bottomed saucepan. Cook over medium heat, stirring constantly until the custard reaches 175°F and coats the back of a spoon.
- Strain the custard through a fine-mesh sieve into a clean bowl. Chill over an ice bath or refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes).
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
Use a heavy-bottomed pot and keep heat medium to medium-low to avoid scorching. Stir constantly and use a thermometer to ensure the custard reaches 175°F. Always strain for a smooth, creamy finish. Store in a freezer-safe container for up to 2 weeks. Customize with mix-ins like chocolate chips or fruit if desired.
Nutrition Information:
Serving Size:
1 scoopAmount Per Serving: Calories: 280Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 190mgSodium: 70mgCarbohydrates: 23gFiber: 0gSugar: 22gProtein: 5g
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