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French Vanilla Ice Cream | Le Cordon Bleu Recipe

Top Recipe From Le Cordon Bleu Culinary School
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