French Vanilla Ice Cream | Le Cordon Bleu Recipe
Top Recipe From Le Cordon Bleu Culinary School
Servings 8 servings
- 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.
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