Homemade Vanilla Ice Cream (French Vanilla Ice Cream)

Ingredients

• 1 vanilla pod (or 15 mL / 1 tbsp vanilla extract or vanilla bean paste)
• 5 - 6 egg yolks (from large eggs)
• 150 g white sugar (¾ cup)
• Generous pinch of sea salt or kosher salt (or ½ tsp for a salted vanilla ice cream)
• 355 mL full cream milk (1 ½ cups (full fat milk / around 3% fat milk))
• 355 mL whipping cream or heavy cream (1 ½ cups (35% fat))

Steps

1. 1

   If you’re using vanilla bean, split the bean lengthwise and scrape off the caviar from the bean. Place the caviar in a medium-sized saucepan.

2. 2

   Add the egg yolks into this saucepan, along with the sugar and salt. If using vanilla extract, add the extract to the egg yolks instead. Whisk until you have a creamy, smooth, and thick paste.

3. 3

   Add about ½ cup of milk first and whisk to mix well. Then add the rest of the milk and the heavy cream, and whisk to combine.

4. 4

   Heat over medium heat while whisking frequently. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams while whisking. This takes about 10 - 12 minutes. Do NOT let it come to a boil.

5. 5

   Remove from the heat and let it cool down. When the ice cream base is only a little warm, you can place it in the fridge or freezer to chill.

6. 6

   Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled, or an hour or 2 in the freezer.

7. 7

   Strain the custard to remove the pods, but do not use a fine sieve since this will remove the vanilla bean caviar as well.

8. 8

   Churn the ice cream in your ice cream maker according to the manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.