Vanilla Custard Ice Cream (aka French Vanilla Ice Cream)

Welcome to “Chloe’s Ice Cream Diaries”, where I aim to learn everything I can about ice cream so that I can make some amazing homemade ice cream. This is my Vanilla Custard Ice Cream Recipe.

I believe that the most important recipe to get right is the base recipe because once you have that one you trust and love, you can turn it into anything. And this is exactly that. This is my Vanilla Custard Ice Cream recipe that is simple and easy to make. It creates a rich luxurious ice cream texture that is just as good as the store bought ice creams. Once you know how to make this, your ice cream possibilities becomes limitless.

Yield: 2 batches of ice cream in the Cuisinart Solo Scoop Ice Cream Maker. If you are using a larger machine, you will be able to make the entire ice cream base in one go.

INGREDIENTS:

• 4 Large Egg Yolks
• 132g Caster Sugar
• 300ml Double Cream/Heavy Cream
• 300ml Whole Milk
• 2tsp Whole Vanilla Bean or Vanilla Bean Paste
• Pinch of Salt

STEPS:

1. Add egg yolk and sugar in a large bowl and whisk aggressively until the mixture goes pale and fluffy
2. In a saucepan, add cream, milk, vanilla, and salt. Stir to evenly distribute the vanilla (if you are using a whole pod, split it in half and scrape out the seeds so it can infuse). Transfer to a stove, slowly heat up the mixture until it starts to steam and barely simmer (remove the vanilla pod)
3. Pour 1/4 of the warm milk over the egg yolk mixture to temper the eggs. Whisk until its combined and pour this back into the saucepan
4. Transfer the saucepan back on the stove. Cook the mix on low-medium heat and constantly stir with a spatula. Once it starts to steam and the mixture coats the back of a spoon, move it off the heat
5. Pour the mixture through a sieve and into a clean, airtight container. Leave it in the fridge overnight to chill completely
6. The next day: Assemble the ice cream churner with the frozen bowl (I am using the Cuisinart Solo Scoop Ice Cream Maker).
7. Stir the cold ice cream base to ensure the ingredients are well incorporated, then slowly pour the ice cream base into the churner. If you have a smaller machine like me, this recipe will make 2 batches. If you have a larger machine you might be able to churn the entire mixture in 1 go.
8. Leave it to churn for 20-25min (or the length recommended for your ice cream machine) and stop the machine when it reaches soft serve consistency
9. Transfer the ice cream into a container and freeze for at least 2hrs to set and enjoy!

CUSTARD VS PHILI ICE CREAM:

Custard ice cream vs. Philadelphia ice cream recipe: The custard recipe has egg yolks so the flavour is a bit richer and more complex. It’s the type of ice cream I think of when I think of store bought vanilla ice cream. The Philadelphia ice cream is all dairy so the flavour is simple. It’s the types of ice cream I associate with soft serve machines at Ikea or Costco. The simplicity makes it a great option for fancy inclusions or adding to other desserts as it won’t over shadow other flavours. Both are delicious so you can’t go wrong!