Desserts > Custards & Puddings > Frozen Custards > French Vanilla Frozen Custard Recipe

Classic French Vanilla Frozen Custard

Indulge in the rich and creamy delight of homemade French Vanilla Frozen Custard. This recipe combines the classic flavors of vanilla with a luxurious custard base, creating a frozen dessert that's both decadent and refreshing. Follow these simple steps for a truly unforgettable treat.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
6
Ingredients
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 3/4 cup Granulated Sugar
  • 6 Egg Yolks
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon Pinch of Salt

Preparing the Custard Base

In a heavy-bottomed saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is steaming but not boiling.

Tempering the Egg Yolks

In a separate bowl, whisk the egg yolks until lightly beaten. Gradually whisk about 1/2 cup of the hot cream mixture into the egg yolks to temper them (this prevents the yolks from scrambling when added to the hot cream). Continue whisking until well combined.

Cooking the Custard

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and an instant-read thermometer registers 170-175°F (77-79°C). Do not boil, or the custard will curdle.

Chilling the Custard

Remove the custard from the heat and immediately strain it through a fine-mesh sieve into a clean bowl. This will remove any cooked egg particles and ensure a smooth custard. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.

Churning the Frozen Custard

Pour the chilled custard base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the custard reaches a soft-serve consistency.

Hardening the Frozen Custard (Optional)

For a firmer texture, transfer the churned frozen custard to an airtight container and freeze for at least 2 hours before serving.

Serving Suggestions

Serve the French Vanilla Frozen Custard on its own, or with your favorite toppings such as fresh berries, chocolate sauce, or chopped nuts.

Nutrition Facts Estimated per 100g of product

Calories: 220, Protein: 3g, Fat: 15g, Carbohydrates: 20g, Sugar: 18g (Note: These values are estimates and can vary based on specific ingredients and serving size.)

Other Important Considerations for Nutrition

This recipe is high in fat and sugar, so consume in moderation. Consider using a sugar substitute or lower-fat milk and cream for a healthier option, but be aware that this may affect the texture and flavor of the final product.

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FAQ

  • Can I use different extracts?

    Yes, you can experiment with other extracts like almond or hazelnut, but vanilla is the classic choice for this recipe.
  • What if my custard curdles?

    If the custard curdles, immediately remove it from the heat and whisk vigorously. You can also try straining it through a fine-mesh sieve to remove the curdled pieces.
  • Can I make this recipe without an ice cream maker?

    While an ice cream maker is recommended for the best texture, you can try the 'no-churn' method by freezing the custard base in a shallow container and stirring it every 30 minutes for the first few hours.