Bev's Classic French Vanilla Ice Cream
photo by PaulaG
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
1 quart
ingredients
- 2 egg yolks
- 2⁄3 cup sugar
- 1 cup half-and-half
- 2 cups heavy cream
- 1 tablespoon vanilla extract
directions
- In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick.
- Stir in half and half; heat and stir until thickened.
- Remove from heat and cool.
- Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed.
- Pour into ice cream maker and process according to your machine's direction.
- Makes about 1 quart.
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Reviews
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This was okay as published, but I made some changes and got a result I liked better. "Classic" French vanilla means using a vanilla bean when the milk/cream is heated, or at least adding some vanilla bean paste, in my opinion. I want to see those little black specks and have the fresher taste of real vanilla. The more common way to do this is to heat the milk/cream first with the split and scraped vanilla bean in it. Bring to a boil and then simmer for about 20 minutes. A few grains of salt (a VERY small pinch) bring out all of the flavors. Take the milk off the heat, take out the vanilla bean pod, and pour about half of it -- slowly -- into the bowl that contains the well-beaten egg and sugar. Mix well and add back into the remaining hot milk and cook over low to medium heat -- stirring constantly -- until thick enough to coat a metal spoon. Then chill thoroughly before churning. <br/><br/>Second, I think it's too sweet. I liked it better with 1/2 cup of sugar (and the same amount of Splenda also works). As far as being too "eggy" as one reviewer described it, I thought it wasn't eggy enough and added an additional whole egg. Probably just another yolk would do. Mainly, I think you should skip the extract and go for real vanilla.
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This is heavenly! I mixed the ingredeints in the morning, refrigerated for several hours and then made the ice cream mid-afternoon. Placed it in an air tight freezer container and allowed it to age in the freezer for about 4 hours before serving. It is creamy and delicious. Used the ice cream to make Grilled Banana Splits recipe #160575 by Sharon123.
RECIPE SUBMITTED BY
Bev I Am
United States
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