French Vanilla Ice Cream | Le Cordon Bleu Recipe

French Vanilla Ice Cream

Short History :

French Vanilla Ice Cream

Ice cream can be traced back to the Yuan period of the fourteenth century. There is evidence that ice cream was served in the Mogul Court. The idea of using a mixture of ice and salt for its refrigerating effects, which is a part of the process of creating ice cream, originated in Asia. The method spread from the East to Europe when the Arabs and the Moors traveled to Spain, between 711 and 1492.  Once the refrigerating method of mixing ice and salt had spread to Europe, the Italians became involved in making ice cream. By the early eighteenth century, recipes for ice cream had appeared in France. According to Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights, the French transformed ice cream into a smoother and richer food with the addition of eggs or egg yolks in the recipe. The first ice cream recipes recorded by the French in the early eighteenth century did not include egg yolks. However, by the middle of the eighteenth century, French recipes for ice cream started to include egg yolks.





Fresh Vanilla Bean is a specialty item for sure. Cutting into Vanilla Bean fills the air with the sweet aroma giving hope of something sweet soon to come.  The photo above is the inside of the Vanilla Bean. All the small black specks are the bounty of the bean to be extracted. You can make use of the inedible stems still by adding them into the ice cream base while cooking. Another idea is adding them to a bottle of vodka for enhanced flavor.


Vanilla History – Women originally used vanilla extract as perfume


Vanilla History 2 – Surveyed women concluded the smell of Vanilla was overall favorite fragrance


Know what goes great with Ice Cream?

Ultimate Fudge Brownies

Recipe Link Here

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French Vanilla Ice Cream | Le Cordon Bleu Recipe

Top Recipe From Le Cordon Bleu Culinary School
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French | American
Servings: 8 servings
Author: Steven Pennington


  • 1 1/2 Cups of Fine White Sugar 12 oz
  • 1 Pint 16oz Whole Milk
  • 8 oz Heavy Cream
  • 4 to 6 Egg Yolks More Yolks creates a smoother creamy Ice Cream
  • 1 Vanilla Bean Cleaned (remove the Vanilla Bean Seeds and Keep
  • 1 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Sea Salt


  • Add Milk, Heavy Cream, Sugar & Fresh Vanilla Bean into a medium sized pot. Heat around medium high. Bring to a light scald, 180-200 degrees. Do not bring to a boil, ( Key ).

Tempering Egg Yolks

  • Add Egg Yolks to a bowl, Ladle in 3 oz of the hot milk and stir very quickly till incorporated. Repeat 3 times. We want to make sure the Yolks have been brought up to temperature so they do not scramble. If a small part does get scrambled it won't be a problem because we strain the Ice Cream Base and will be removed. Add tempered Egg Yolks into the pot with the other ingredients and stir ever quickly.

Instructions Continued

  • Next add in the Vanilla Extract and Salt.
  • We have to cool the Ice Cream base before freezing. In a large bowl add enough ice to cover around the sides of the pot with the Ice Cream base. Bring to room temperature.
  • Pour Ice Cream base into your Ice Cream Maker, takes about 20-30 minutes in the machine before going into the freezer to set up...Enjoy

French Vanilla Ice Cream | Le Cordon Bleu Recipe

Chef Steven Pennington

Chef Steven Pennington

Content Creator

Le Cordon Bleu Chef sharing food adventures from around the world with a style of cooking rooted in southwestern flavors using French culinary technique.