Authentic French Vanilla Ice cream recipe
Bonjour, Ice Cream Lovers!
Let me take you back to a sticky summer in Provence where I first tasted real French vanilla ice cream or glace à la vanille française, as the locals proudly call it. The experience? Buttery, rich, and custardy with specks of vanilla bean dancing on my spoon. I nearly cried. And since then, I’ve recreated that moment countless times in my kitchen, refining this recipe so you don’t have to.
So get ready to churn some joy and scoop a little elegance into your bowl!
Table of contents
- A Scoop of History: Where Did French Vanilla Ice Cream Come From?
- What Makes French Vanilla Ice Cream So Special?
- French vs. American Vanilla Ice Cream: The Creamy Face-Off
- The Authentic French Vanilla Ice Cream Recipe
- Variations & Substitutes
- FAQs (With Real Mistake Fixes!)
- Pair It Like the French Do
- Other Ice cream recipes
- Conclusion
A Scoop of History: Where Did French Vanilla Ice Cream Come From?
The story begins in France’s regal kitchens, where the invention of egg-based custards ruled culinary innovation. French vanilla ice cream, unlike its American cousin, is made with a creamy crème anglaise base—a delicate custard enriched with egg yolks and infused with real vanilla.
Fun fact: The term “French vanilla” doesn’t just refer to flavor—it signals the style of preparation using eggs!
Curious to read more? Check out this deep dive from Serious Eats on ice cream styles.
What Makes French Vanilla Ice Cream So Special?
French vanilla ice cream stands out for its:
- Custard base: Made with egg yolks, giving it a rich, velvety texture.
- Real vanilla bean: No artificial flavors allowed!
- Golden hue: The eggs tint it with a naturally creamy-yellow color.
- Decadent mouthfeel: It coats the tongue like silk—pure indulgence.
Fun Fact: French vanilla is often used in coffee creamers, perfumes, and even candles—but those pale in comparison to the real thing in ice cream form.
French vs. American Vanilla Ice Cream: The Creamy Face-Off
| Feature | French Vanilla Ice Cream | American Vanilla Ice Cream |
|---|---|---|
| Base | Egg custard (crème anglaise) | Cream + milk (no eggs) |
| Texture | Creamy, thick, velvety | Light, milky, airy |
| Flavor Depth | Rich and layered | Sweet and simple |
| Color | Pale yellow | White or off-white |
| Scoopability | Denser, melts slower | Softer, melts faster |
The Authentic French Vanilla Ice Cream Recipe
Ingredients (Serves 6-8 | Yields ~1.2 liters or 5 cups)
- 2 cups (500 ml) whole milk
- 2 cups (500 ml) heavy cream
- 6 large egg yolks
- ¾ cup (150g) granulated sugar
- 1 whole vanilla bean (or 2 tsp pure vanilla bean paste)
- Pinch of salt
Instructions
- Split the vanilla bean: Slice it lengthwise and scrape the seeds. Add both seeds and pod to a saucepan with milk, cream, and a pinch of salt. Bring to a gentle simmer, then turn off the heat. Let steep for 15 minutes.
- Make the custard base: In a bowl, whisk the egg yolks with sugar until pale and thick. Slowly pour in the warm milk mixture while whisking constantly (tempering the eggs so they don’t scramble!).
- Cook the custard: Return everything to the saucepan. Cook over low heat, stirring with a spatula, until the mixture coats the back of the spoon (or reaches 170–175°F / 77–80°C).
- Strain and chill: Strain through a fine mesh sieve into a clean bowl. Chill in the fridge for at least 4 hours or overnight. (Pro tip: place the bowl in an ice bath to speed things up.)
- Churn: Pour into an ice cream maker and churn according to the manufacturer’s instructions. Mine takes about 20 minutes.
- Freeze: Transfer to a container, cover with parchment directly on the surface, and freeze for 4–6 hours until scoopable.
Optional: Eat it straight out of the churn if you're impatient like me.
Authentic french vanilla ice cream recipe
This one’s a scoop of heaven! French vanilla ice cream the authentic way—made with egg yolks, cream, and a real vanilla bean. It starts with a slow-cooked custard, gets chilled, then churned into the smoothest, creamiest ice cream ever. Think rich, golden, and full of that dreamy vanilla flavor you only get from the real stuff!
- Heavy-bottomed Saucepan
- Fine mesh sieve
- Mixing bowls and spatula
- Ice cream churner
- 2 cups 500 ml whole milk
- 2 cups 500 ml heavy cream
- 6 large egg yolks
- ¾ cup 150g granulated sugar
- 1 whole vanilla bean (or 2 tsp pure vanilla bean paste)
- Pinch of salt
-
Split the vanilla bean: Slice it lengthwise and scrape the seeds. Add both seeds and pod to a saucepan with milk, cream, and a pinch of salt. Bring to a gentle simmer, then turn off the heat. Let steep for 15 minutes.
-
Make the custard base: In a bowl, whisk the egg yolks with sugar until pale and thick. Slowly pour in the warm milk mixture while whisking constantly (tempering the eggs so they don’t scramble!).
-
Cook the custard: Return everything to the saucepan. Cook over low heat, stirring with a spatula, until the mixture coats the back of the spoon (or reaches 170–175°F / 77–80°C).
-
Strain and chill: Strain through a fine mesh sieve into a clean bowl. Chill in the fridge for at least 4 hours or overnight. (Pro tip: place the bowl in an ice bath to speed things up.)
-
Churn: Pour into an ice cream maker and churn according to the manufacturer’s instructions. Mine takes about 20 minutes.
-
Freeze: Transfer to a container, cover with parchment directly on the surface, and freeze for 4–6 hours until scoopable.
-
Don’t skip steeping the vanilla—it intensifies the flavor.
-
Use metal or glass bowls for cooling custard—they chill faster.
-
Custard too thick? You may have overcooked it. Still salvageable—just blend it before churning.
Variations & Substitutes
- No vanilla bean? Use high-quality vanilla bean paste or extract.
- Dairy-free? Use oat milk + coconut cream, and substitute yolks with cornstarch slurry.
- Bourbon twist: Add 1 tbsp of bourbon before churning—intensifies flavor & softens texture.
- Spice it up: Add a pinch of cardamom or a cinnamon stick while steeping.
- Chocolate swirl: Fold in melted dark chocolate post-churn for a French “Stracciatella.”
FAQs (With Real Mistake Fixes!)
Pair It Like the French Do
- Dessert wine: Try Sauternes or a splash of Cognac.
- Pastry pairing: Serve over a warm tarte Tatin.
- Savory contrast: Ever tried it with balsamic-glazed strawberries? Game changer.
Other Ice cream recipes
Conclusion
