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Delicious vanilla ice cream served on a white plate in an elegant dining environment.

French Vanilla Ice Cream

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Author: Lisa LeCoump
Prep Time: 5 minutes
Cook Time: 5 minutes
Freezing time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: French
Keyword: French Vanilla Ice Cream
Servings: 10
Calories: 214kcal
A master recipe for creating all kinds of ice cream flavors

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

Instructions

PREPARE THE STORAGE CONTAINER

  • Put a glass storage container in the freezer.
    Close-up of a clear glass water bottle in a refrigerator door compartment.

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.
    Alt text: Ingredients for baking displayed on a countertop, including eggs, cream, vanilla, and baking tools.

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.
    Close-up of an elderly hand using a hand mixer to blend cake batter, with a red food thermometer nearby, on a textured marble surface.
  • Continue whisking on low and add the crème fraîche, vodka and vanilla paste. Whisk just until combined.
    High-quality food photography for culinary recipes and kitchen techniques.
  • 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.
    Stainless steel countertop ice maker with digital controls, compact design.
  • 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

Calories: 214kcal | Carbohydrates: 8g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 89mg | Sodium: 90mg | Potassium: 64mg | Sugar: 8g | Vitamin A: 783IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 0.2mg

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.”

https://tonyfitzgeraldphotography.com/2020/11/16/french-vanilla-ice-cream/
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