This French vanilla ice cream recipe makes the most incredible ice cream we have ever had. Better than anything we had found in Paris. And it’s a quick and easy method.
Updated:
Estimated reading time: 5 minutes
Table of contents
What is French Vanilla Ice Cream
French vanilla ice cream is a rich, custard-based ice cream made with egg yolks, cream, and sugar.
What it is
This is an easy, fool-proof recipe for an incredible French vanilla ice cream using ingredients and a technique that makes the ice cream extra smooth and creamy.
Ingredients
The most important thing is to start with the best ingredients. Brands matter – they vary in quality and can change the way a recipe comes out. So, whenever it makes a difference, we have listed the brands we used. We made the ice cream using our master ice cream method.
Cream
Horizon Organics Cream is a high quality product – Organic and produced sustainably from pasture raised cows. It has a rich, sweet, and fresh dairy flavor.
Sugar
Wholesome Regenerative Organic Certified Cane Sugar – produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers.
Vanilla
Heilala Vanilla – Ethically sourced and harvested, produced using environmentally sustainably methods.
Crème Fraiche
We use crème fraîche in the recipe to keep the ice cream from freezing solid. And to make sure it’s the best, we made it ourselves from Horizon cream and a real crème fraîche starter. It’s actually very easy. See the link to our recipe below.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Sustainability
The ingredients in this recipe were chosen not only for how they taste, but for how they are grown and produced. My background in agriculture—working with soils, water systems, and sustainable farming practices—shaped the way I think about food long before I began writing recipes.
Over time, I’ve come to see that the best cooking starts long before the kitchen, in the decisions made in the field. The ingredients section highlights those choices, offering a closer look at the ingredients and the role they play in supporting a more thoughtful and sustainable food system.
Method for making the Homemade Ice Cream
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out our Master Ice Cream Method for a more detailed explanation on how this works.
- Measure the ingredients by weight
- Simmer the syrup mixture while whipping the sugar and egg mixture
- Slowly add the syrup mixture to the egg mixture, then add the rest of the ingredients
- Chill the mixture
- Freeze in an Ice Cream Maker
- Chill in the Freezer
This recipe uses our Master Ice Cream Method. An easy, foolproof, updated way of making ice cream.
Why this Works
The cream and syrup are heated while the eggs and sugar are whipped. Then the cream mixture is added to the egg mixture, which brings the eggs to a high enough temperature that they are safe to use in ice cream without having to temper the mixture, which can be more difficult to do. The flavors are added afterward so they are not cooked, which might reduce the flavor.
The highest quality ingredients are used, and flavor is added at every opportunity – Horizon cream, Wholesome Organic sugar, and Heilala vanilla paste.
This recipe is made with ingredients that help keep the ice crystals small while the ice cream is churning and afterwards while it is hardening. This keeps it smooth and creamy. The ingredients that are key to keeping the ice crystals small are:
- Cultured cream – the beneficial bacterial culture in Crème fraîche
- eggs – the fat and protein in the eggs, and cooking the eggs denatures the protein
- invert sugar – the concentration of sugar in relation to water lowers the freezing point
- alcohol – the alcohol lowers the freezing point
Ice Cream in France
Paris, Lyon, Aix… the ice cream in France is incredible. It is creamy, smooth and dense, not like the fluffy, airy ice cream we are used to. The flavors are intense and elegant. We fell in love with European ice cream. It was like nothing we could get back home.
We were determined to make something similar, so we researched the science and technique for making ice cream and learned how to make it ourselves. The key to the best flavor was to use the best quality and most flavorful ingredients. But, there is more to ice cream than just freezing quality ingredients.
The key to making a European style ice cream is to keep it smooth and creamy. This is actually more difficult than it seems. Ice cream stays smooth while it is being churned, but then it is put in the freezer in order to harden, and that’s when ice crystals form, ruining the smoothness. The secret to keeping it smooth and creamy was a combination of ingredients and technique and science.
RECIPE
Equipment
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 450 grams Horizon cream
- 85 grams corn syrup
- 2 eggs one egg and one egg yolk
- 70 grams Wholesome regenerative organic sugar
- ¼ teaspoon Diamond Crystal kosher salt
- 50 grams Crème fraîche homemade from Horizon cream
- 1 Tablespoon vodka
- 1 Tablespoon Heilala pure vanilla paste
Instructions
PREPARE THE STORAGE CONTAINER
- Put a glass storage container in the freezer.
MEASURE THE INGREDIENTS
- Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream and corn syrup.Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar, and salt. Into a small bowl, measure the crème fraîche, vodka and vanilla paste.
MIX THE INGREDIENTS
- In the stand mixer with the whisk attachment, whisk together the egg, egg yolk, sugar and salt for at least 2 minutes on medium speed.
- While the stand mixer is whisking the eggs and sugar, put the saucepan on the stove and bring the cream and corn syrup to a simmer, and simmer for 2 minutes, stirring to combine and to keep from sticking to the pan.
- Turn the mixer to low speed and very slowly add the cream and corn syrup mixture, taking about a minute to add the entire amount.
- Continue whisking on low and add the crème fraîche, vodka and vanilla paste. Whisk just until combined.
- Cover the bowl with plastic wrap and refrigerate overnight, or you can use an ice bath to bring it down to 45° F, if you are in a hurry.
FREEZE THE MIXTURE
- Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
- Pour into the ice cream maker and freeze according to the directions.
- When the ice cream maker is finished, quickly transfer the ice cream into the glass container that has been in the freezer, cover, and put the container back in the freezer overnight to harden.
- Store in the freezer for up to a week (yeah, right – like it’s really going to last that long).
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
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True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.