French Style Custard Vanilla Ice Cream Recipe

Introduction

This French-style custard vanilla ice cream is luxuriously creamy and bursting with rich vanilla flavor. Made with a smooth custard base infused with real vanilla beans, it’s a timeless classic that’s perfect for any occasion.

Ingredients

• 2 cups heavy cream (cold)
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 1 whole vanilla bean (split and scraped)
• 1 tbsp vanilla bean paste
• Pinch of sea salt

Instructions

1. Step 1: In a medium saucepan, combine the milk, sea salt, split vanilla bean, and scraped seeds. Heat over medium just until it begins to steam, but do not let it boil. Remove from heat.
2. Step 2: Meanwhile, in a medium mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
3. Step 3: Slowly pour a small amount of the warm vanilla-infused milk into the egg yolks while whisking constantly to prevent curdling. Gradually add the remaining milk, continuing to whisk.
4. Step 4: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens slightly and coats the back of the spoon (approximately 170–175°F / 77–80°C).
5. Step 5: Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod. Stir in the vanilla bean paste. Cover and refrigerate for at least 6 hours, preferably overnight.
6. Step 6: Once fully chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
7. Step 7: Transfer the ice cream to an airtight container, press a piece of parchment paper on the surface to prevent ice crystals, and freeze for 4 or more hours until firm. Let it sit at room temperature a few minutes before scooping for the best creamy texture.

Tips & Variations

• For a richer flavor, use half-and-half instead of whole milk, but keep the cream amount the same.
• You can substitute the vanilla bean paste with 2 teaspoons of pure vanilla extract if beans are not available.
• If you don’t have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes until creamy and frozen.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To re-soften after freezing, let it sit at room temperature for 5 to 10 minutes before scooping. Avoid repeated thawing and refreezing to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without raw eggs?

This recipe relies on cooking the egg yolks gently to create a safe custard base, so it’s not raw. If you want to avoid eggs altogether, consider a different custard-free recipe or substitute with a commercial egg replacer designed for custards.

What if I don’t have a vanilla bean?

You can use vanilla bean paste, as this recipe does, or pure vanilla extract as a substitute. While the flavor might be slightly less complex, good quality vanilla extract will still give excellent results.

French Style Custard Vanilla Ice Cream Recipe

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4.9 from 142 reviews

This classic French-style vanilla custard ice cream recipe offers a rich, creamy texture and authentic vanilla flavor. Made using a traditional custard base with egg yolks, vanilla bean, and vanilla bean paste, this ice cream is slow-cooked on the stovetop and churned to perfection for a smooth, luscious dessert.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 7 hours 30 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Dairy

• 2 cups heavy cream (cold)
• 1 cup whole milk

Eggs

• 5 large egg yolks

Sweeteners & Flavoring

• 3/4 cup granulated sugar
• 1 whole vanilla bean (split and scraped)
• 1 tbsp vanilla bean paste

Other

• Pinch of sea salt

Instructions

1. Heat the milk and vanilla: In a medium saucepan, combine the whole milk, pinch of sea salt, split vanilla bean, and scraped seeds. Heat the mixture over medium heat just until it begins to steam, being careful not to let it boil. Remove from the heat to preserve the delicate vanilla flavor.
2. Whisk the eggs and sugar: While the milk mixture is heating, whisk together the egg yolks, granulated sugar, and a pinch of salt in a medium bowl until the mixture turns pale and slightly thickened.
3. Temper the eggs: Slowly pour a small amount of the warm vanilla-infused milk into the egg yolk mixture while whisking vigorously to prevent curdling. Gradually add the remaining milk mixture, continuing to whisk until well combined.
4. Cook the custard: Return the combined mixture to the saucepan and cook over low heat. Stir constantly with a spatula or wooden spoon until the custard thickens slightly and coats the back of the spoon, reaching a temperature of about 170–175°F (77–80°C).
5. Strain and chill: Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits and the vanilla pod. Stir in the vanilla bean paste for an extra layer of vanilla flavor. Cover the custard and refrigerate for at least 6 hours, preferably overnight, to fully chill and develop flavors.
6. Churn the ice cream: Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze until firm: Transfer the churned ice cream into an airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or until firm. Let it sit at room temperature for a few minutes before scooping for a perfectly creamy texture.

Notes

• Use high-quality fresh eggs and whole dairy for the richest flavor and texture.
• Do not overheat the milk to avoid boiling, which can affect the custard’s smoothness.
• Tempering the eggs by slowly adding warm milk prevents curdling and ensures a smooth custard.
• Chilling the custard overnight improves texture and flavor absorption.
• If you don’t have vanilla bean paste, you can increase the scraped vanilla bean to two beans.
• Use a trusted ice cream maker for best results; a stand mixer attachment or hand-cranked machine works well.
• Allow ice cream to soften slightly at room temperature before serving for ideal scoopability.

Keywords: French custard ice cream, vanilla ice cream recipe, homemade ice cream, custard base, classic vanilla ice cream