French Vanilla Ice Cream
Top Recipe From Le Cordon Bleu Culinary School
Ingredients
- 1 ½ cups White Sugar 12 oz
- 16 oz Whole Milk
- 8 oz Heavy Cream
- 6 yolks Egg Yolks More Yolks creates a smoother creamy Ice Cream
- 1 Vanilla Bean Cleaned (remove the Vanilla Bean Seeds and Keep
- 1 ½ teaspoon Vanilla Extract
- ½ teaspoon Sea Salt
Instructions
- 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
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