French Vanilla Ice Cream

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• 3 large eggs
• In a large mixing bowl, beat eggs with an electric hand mixer until light and fluffy, about 2 minutes.
• ¾ cup sugar
• With the hand mixer running on low speed, slowly add sugar, mixing continuously to incorporate. Once fully added, increase speed to high and mix until creamy, about 1 minute.
• 2 cups heavy cream
• 1 cup whole or 2% milk
• 3 teaspoons vanilla extract
• Add cream, milk, and vanilla extract. Beat on medium speed until well combined, about 1 minute.
• Transfer to an ice cream maker and mix according to the manufacturer's instructions, about 20 to 30 minutes.
• Once complete, transfer ice cream to a freezer safe bowl and cover surface tightly with plastic wrap to prevent ice crystals from forming. Freeze for about four hours before serving. Ice cream will keep for two to four weeks.

• 3 large eggs
• ¾ cup sugar
• 2 cups heavy cream
• 1 cup whole or 2% milk
• 3 teaspoons vanilla extract

1. In a large mixing bowl, beat eggs with an electric hand mixer until light and fluffy, about 2 minutes.
2. With the hand mixer running on low speed, slowly add sugar, mixing continuously to incorporate. Once fully added, increase speed to high and mix until creamy, about 1 minute.
3. Add cream, milk, and vanilla extract. Beat on medium speed until well combined, about 1 minute.
4. Transfer to an ice cream maker and mix according to the manufacturer's instructions, about 20 to 30 minutes.
5. Once complete, transfer ice cream to a freezer safe bowl and cover surface tightly with plastic wrap to prevent ice crystals from forming. Freeze for about four hours before serving. Ice cream will keep for two to four weeks.