French Vanilla Ice Cream

Top Recipe From Le Cordon Bleu Culinary School

Servings: 8 servings

Author:

Dessert Appetizer/Main Course

French | American

French Vanilla Ice Cream

🧂 Ingredients

1 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 ).
2 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.
3 Next, add in the Vanilla Extract and Salt.
4 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.
5 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