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+ servings
french vanilla ice cream

French Vanilla Ice Cream

Steven Pennington
Top Recipe From Le Cordon Bleu Culinary School
5 from 1 vote
Course Appetizer/Main Course, Dessert
Cuisine French | American


  • White Sugar (12 oz) 1 ½ cups
  • Whole Milk 16 oz
  • Heavy Cream 8 oz
  • Egg Yolks (More Yolks creates a smoother creamy Ice Cream) 6 yolks
  • Vanilla Bean (Cleaned (remove the Vanilla Bean Seeds and Keep) 1
  • Vanilla Extract 1 ½ teaspoon
  • Sea Salt ½ teaspoon


  • Add Milk, Heavy Cream, Sugar & Fresh Vanilla Beans 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
Keyword French Vanilla Ice Cream
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