This is a classic French vanilla ice cream recipe that is simply a creme a l’anglaise (egg custard) frozen in an ice cream maker. You will be very, very happy if you eat it right out of your ice cream maker or with less than 4 hours in your freezer. After that it will get hard and need a little thawing before you serve it.
- 2 cups of whole milk
- ½ cup of heavy cream
- 8 egg yolks
- ½ cup of sugar
- ½ teaspoon of salt
- 1 teaspoon of vanilla extract or a 2 inch piece of a split and scraped vanilla bean
- In a medium, heavy bottomed pan, over a medium heat, cook the milk, vanilla bean (not extract), sugar and salt until it just starts to simmer.
- Temper the eggs with the cooked mix using one of these methods
- Add the combined mix back to the stove, and cook stirring, until the mix hits a temperature of 170 F or you can run your finger along the back of your stirring spoon and leave a track that doesn't fill in right away. This should only take a minute or two. Do not overcook or bring to boil.
- Immediately pour the mix into a medium heat proof bowl and whisk in the cold cream and vanilla extract if that is what you are using.
- Pre-chill as needed. Read this for options.
- Freeze in your ice cream maker as per manufacturer's instructions.
- Serve right away or after 2 - 6 hours hardening in your freezer as you prefer.
- Store in a freezer-proof container with a layer of cling wrap pressed against the top of the ice cream to prevent frost buildup.