French Vanilla Ice Cream

French Vanilla Ice Cream

This thick, rich, delicious French vanilla ice cream is as good, if not better, than anything that you can buy at the store. For an added kick, cut open a vanilla bean and add seeds to the ice cream before pouring into ice cream maker.
  • Prep: 30 min
  • Chill: 4 hours
  • Total: 4 hours 30 min
  • Yields 1 quart
French Vanilla Ice Cream
  • 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.
From . ( Adapted from Cohen, Ben and Greenfield, Jerry. Ben & Jerry's Homemade Ice Cream and Dessert Book. (Workman Publishing Group, NY. 1987.) p. 35.

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