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    Home » Frozen Treats & Toppings

    Published Apr 24, 2020 · Updated Jun 25, 2022 · by Tammy Spencer · This post may contain affiliate links.

    French Vanilla Ice Cream (Frozen Custard)

    Jump to Recipe Jump to Video
    French vanilla ice cream sundae in front of jar of chocolate syrup, spoon, and tub of ice cream with an ice cream scoop Pinterest banner.
    French vanilla ice cream sundae in front of jar of chocolate syrup, spoon, and tub of ice cream with an ice cream scoop Pinterest banner.

    Simple and comforting, vanilla ice cream is great for sundaes and milkshakes (aka frappes). French vanilla ice cream made with real vanilla beans elevates ordinary vanilla to a rich and flavorful frozen custard. The result is over-the-top vanilla goodness!

    French vanilla ice cream sundae in front of jar of chocolate syrup, spoon, and tub of ice cream with an ice cream scoop. this …

    [June, 2022: I've reworked the recipe and updated this post with all new pictures. Enjoy!]

    Why this recipe works

    • Smooth and creamy frozen custard flavored with real vanilla beans produces an exceptional vanilla ice cream
    • You can control the level of dairy fat in the ice cream to the richness level you prefer
    • Great alone, or use in sundaes, milkshakes, or as "a la mode" on pies and cobblers

    Some people think that vanilla ice cream is simply...plain...boring. And it can be, when not made well. Cheap flavorings, preservatives, emulsifiers, these can all bring down the quality of vanilla ice cream.

    I'm here to tell you that vanilla can be made better, and you can do it!

    For example, I'm a sucker for a great chocolate milkshake, made from ingredients I can pronounce. And I want it rich, thick, and chocolatey. Or how about an over-the-top hot fudge sundae? Yes, please!

    Great sundaes and great milkshakes start with great vanilla ice cream, and the best is French Vanilla Ice Cream. It's a vanilla frozen custard flavored with real vanilla beans.

    Folks, this ain't no boring, chemically flavored ice cream!

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    Jump to:
    • Why this recipe works
    • The steps to making ice cream at home
    • What you need
    • How to make French Vanilla Ice Cream
    • Questions asked and answered
    • Pro Tip: Make your own vanilla extract
    • French vanilla heaven
    • Related Recipes
    • Recipe
    • Comments

    The steps to making ice cream at home

    There are two ways to make ice cream at home. The first one involves taking a chilled sweetened cream base and...uhm...freezing it.

    That's right, if your ice cream maker is ready (mine needs to be chilled for 15 hours before use), then you can combine milk and cream, flavor and sweeten it as you prefer, and churn away. You'll have ice cream in about 30 minutes. Add in the chilling time required to firm up the ice cream, about 2 to 4 hours, for a total time of about 4½ hours.

    What this technique produces is a good ice cream. By the way, this is also how sherbet and sorbet are made, albeit with different bases.

    If you want great ice cream, then you'll want to go with the second way, making a frozen custard (that is, the "French" method in the title). You make a crème anglaise custard (aka vanilla sauce) in the flavor you want, thoroughly chill it (usually overnight), then churn it. What this technique gives you is a rich custard base, and a richer final product. This method is how I make my Caramel Swirl Almond Gelato and Double Chocolate Mint Chip Gelato.

    What you need

    At its core, the ingredients for ice cream you need are heavy cream, milk, and sugar. Vanilla is used as the flavoring (more on the type of vanilla later). Since we want to make a french vanilla ice cream recipe, you'll need egg yolks to thicken the base into a custard and add richness.

    Depending on the kind of milk you use, you can control the overall level of dairy fat in your ice cream. Lower the fat by using non-fat milk, and increase it by using whole milk. You can even use dairy-free milk products. I use 1% milk because it produces ice cream that's rich but doesn't have that "coating your tongue" mouthfeel.

    French Vanilla Ice Cream ingredients portioned into glass bowls from overhead.
    Only 5 ingredients are needed to make French Vanilla Ice Cream

    You know how you sometimes see little brown specks in baked goods, custards or frostings? No, those aren’t dirt from a careless chef. They’re something wonderful that adds a delicious flavor to all they touch: vanilla bean seeds.

    I use fresh vanilla beans when I want the vanilla flavor to really take center stage, such as in Magic Custard Cake or Crème Brûlée (aka vanilla custard topped with burnt sugar). When the flavor is a supporting actor (like in a chocolate cake or brownies), I’ll use vanilla extract.

    Using fresh vanilla beans can be expensive and messy, but they’re oh, so worth the effort. The flavor they impart is rich without being cloying, with none of that artificialness (yes, I've decided that's a word) that you get from inexpensive commercial vanilla extracts.

    You can use vanilla extract in a vanilla ice cream recipe if you'd like, just make sure it's the best quality you can find.

    Three Vanilla beans on a square white plate from overhead.
    Real vanilla beans are worth it!

    How to make French Vanilla Ice Cream

    Step 1: Make the custard base

    Combine the milk and heavy cream in a 3-quart saucepan. Using the tip of a sharp knife, split the vanilla bean and scrape the seeds into the milk mixture, then add the vanilla bean (photo 1).

    Heat the milk mixture over medium heat, stirring occasionally, until small bubbles form and it starts to steam. This takes about 6 to 7 minutes.

    Scraping the seeds from a split vanilla bean pod on a white square plate.
    Scraping out the vanilla bean seeds

    Meanwhile, in a medium bowl, combine the egg yolks and sugar. Whisk until the mixture is smooth and sugar is dissolved (photo 2).

    Egg yolks & sugar in a glass bowl from overhead.
    Whisk the egg yolks and sugar together

    Gently heat the egg mixture by slowly adding ½ cup of the warm milk to the egg mixture while continuously whisking (photo 3). This process is called tempering the eggs. Add another ½ cup of milk and temper the egg mixture again.

    Collage of tempering warming milk into the egg yolk mixture.
    Tempering (that is, gently warming) the egg yolk mixture

    Pour the warmed egg yolk mixture back into the saucepan with the remaining milk (photo 4). Bring the mixture to a simmer over medium heat (don't let it boil).

    Collage of adding the tempered, warmed egg yolk mixture back to the saucepan.
    Checking to see that the egg yolks have warmed up, then adding them back to the saucepan

    Cook until the custard has thickened, stirring constantly, about 4 to 6 minutes (photo 5).

    Collage of custard before and after cooking.
    Before and after thickening the custard

    When ready, the custard should coat the back of the spoon and leave a trail when you draw your finger through it (photo 6).

    Cooked custard showing a trail on the back of a spoon.
    Showing the custard is thick enough

    Strain the custard through a fine mesh strainer into a clean bowl, removing the spent vanilla bean (photo 7). If the custard boiled during thickening, straining it out will help remove any curdled bits of egg.

    If you are using vanilla extract instead of a vanilla bean, stir it in now.

    Straining out the custard base after cooking.
    Straining out the custard

    Cool the base using an ice bath (½ ice cubes, ½ water, reaching halfway up the sides of the bowl). Stir the custard occasionally until it's cooled to room temperature. A digital thermometer should read around 70 to 80˚F (photo 8). This helps to prevent any bad organisms growing in the custard as it cools.

    Place a piece of plastic wrap on the surface of the custard and refrigerate until chilled, at least 4 hours or overnight. Chilled custard can be kept in the refrigerator for several days. For the best results, make sure the base is about 40˚F prior to churning.

    Collage of showing the temperature of the cooling cooked custard.
    Cooling the base quickly in an ice bath reduces the chance for bacterial contamination

    Step 2: Churn the ice cream

    The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.

    Pour the cold base into an ice cream maker and freeze per the manufacturer’s instructions, about 25 to 30 minutes (photo 9).

    Collage of vanilla ice cream before and after churning in an ice cream maker.
    Churning the chilled custard base into soft ice cream

    The finished frozen custard will have a soft consistency (photo 10).

    Spooning some soft ice cream from the ice cream maker to show texture.
    Freshly churned frozen custard will have a soft texture

    Step 3: Ripen the ice cream

    Transfer the ice cream to a freezer-safe container and smooth the top over using a small offset spatula (photo 11). Freeze for 2 to 4 hours to allow the ice cream to firm up, a process called ripening.

    Collage of transferring churned ice cream into a freezer-safe tub.
    This ice cream is soft, so it'll need a few hours in the freezer to firm up

    Questions asked and answered

    Here are some questions you might have...

    Is there a difference between vanilla and vanilla bean ice cream?

    The difference lies with the form the vanilla flavoring takes. Vanilla ice cream is the more general term, and can be flavored using vanilla extract, vanilla paste, or a whole vanilla bean. Vanilla bean ice cream specifically uses real vanilla beans in its preparation, although other flavorings can be present, especially in commercial brands. You can tell if beans have been used if you see the little black flecks in the ice cream.

    Is vanilla bean ice cream the same as french vanilla?

    Not necessarily. Vanilla bean ice cream can be made from an uncooked sweetened cream base that has been specifically flavored with vanilla bean seeds. French vanilla ice cream is made from a cooked custard base, that is, a sweetened cream base that has been thickened with egg yolks. French vanilla can be flavored with vanilla in any of its forms - extract, paste, or whole vanilla beans.

    What's the difference between a frappe and a milkshake?

    Earlier I referred to wanting a milkshake. I grew up in California, and that's what we called the treat made with milk, ice cream, and maybe a flavored syrup. Here in New England, a milkshake doesn't contain ice cream, just the milk and syrup. Add the ice cream, and you've got a frappe (pronounced "frap," not "frappay").

    But Google "What is a frappe?", and a myriad of answers pop up. It's an icy, foamy drink! It contains coffee! It doesn't contain coffee! It's pronounced "frappay"! Goodness, it's enough to make my head spin. I'll stick to milkshake, thanks very much. Make mine chocolate, please.

    Tub of french vanilla ice cream with an ice cream scoop from overhead.

    Pro Tip: Make your own vanilla extract

    You can, of course, buy good quality vanilla extract, but making your own is so easy! I use empty spice jars for making extract, but you can use clear glass bottles, especially if you want to give your homemade vanilla extract as a gift.

    All you do is immerse split vanilla beans in vodka, that is, infuse the vodka with vanilla (just like when making Limoncello liqueur when you infuse vodka with lemon). Store the jar in a cool, dark place and let it sit a couple of weeks, shaking the bottle every few days. The longer the extract sits, the darker it becomes. When the extract has a dark color and smells floral, it's ready to use in your cooking and baking.

    And if you're going to be using fresh vanilla beans in your cooking and baking, this is a great way to recycle those expensive spent beans. If you've used the vanilla beans to infuse milk or cream, briefly rinse the milk off the steeped bean before before popping it in the jar.

    When you need to use the vanilla extract, top off the jar with additional vodka as needed. If the color starts getting too light, it's time to add fresh (or freshly used) vanilla beans to the extract. It's that simple!

    Two jars of homemade vanilla extract behind 2 vanilla beans.
    The jar on the right is freshly made, while the jar on the left has been sitting for over a year.

    French vanilla heaven

    This is the best homemade vanilla ice cream recipe! It produces a product that's rich and satisfying. Full of flavor, eating a scoop is to enjoy over-the-top vanilla goodness. Nothing boring here!

    My Dear Husband has been making me the best milkshakes for years, always using milk, vanilla ice cream and chocolate syrup. Made thick and chocolatey with homemade french vanilla ice cream and homemade chocolate syrup, this is the milkshake I always hope for.

    A chocolate milkshake with scoop of French vanilla ice cream on top in front of jar of chocolate syrup and a spoon.
    Homemade French Vanilla Ice Cream + homemade Chocolate Syrup = a GREAT milkshake!

    Sundaes are also extra special using this ice cream, because there are so many ice cream toppings to choose from. Whether you make it with chocolate syrup, hot fudge sauce, caramel sauce, butterscotch sauce, toffee sauce, or something else entirely, you won't go wrong topping homemade french vanilla ice cream.

    French vanilla ice cream sundae in front of jar of chocolate syrup and a spoon.

    And don't forget your "a la mode" opportunities! Topping warm baked desserts with a scoop of vanilla is almost a requirement in my house. Here are some quick suggestions of baked good you can serve "a la mode":

    • Apple Pie
    • Pecan Pie
    • Praline Pumpkin Pie
    • Butterscotch Pie
    • Southern Brown Sugar Pie
    • Skillet Hot Fudge Pudding Cake
    • Apple Crisp
    • Mixed Berry Crisp

    However you enjoy it, know that vanilla ice cream is better when you make it. It's as simple as that!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    I scream, you scream, we all scream to make ice cream, gelato, sherbet, and sorbet! Whether you're craving something basic like Vanilla Ice Cream (where the best comes from your kitchen), or something fancier like Caramel Swirl Almond Gelato (with less fat than ice cream), you've got lots of choices for homemade frozen treats

    How will you top your ice cream? I've got recipes for all sorts of toppings, from Hot Fudge Sauce to Butterscotch and Caramel. So many yummy choices, the examples below will just get you started.

    And if you want to share your frozen desserts with family and friends, why not hold an ice cream social? You'll find some clever suggestions here to get you started planning the perfect party! 

    • Creative Ice Cream Party Ideas
    • Refreshing Mango Sorbet (Dairy-Free)
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Quick and Easy English Toffee Sauce (Gluten-Free)

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    French vanilla ice cream sundae in front of jar of chocolate syrup, spoon, and tub of ice cream with an ice cream scoop.

    French Vanilla Ice Cream (Frozen Custard)

    Tammy Spencer
    Simple and comforting, vanilla ice cream is great for sundaes and milkshakes (aka frappes). French vanilla ice cream made with real vanilla beans elevates ordinary vanilla to a rich and flavorful frozen custard. The result is over-the-top vanilla goodness!
    Adapted from Williams-Sonoma Collection: Ice Cream
    5 from 6 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Chilling Time 8 hrs 30 mins
    Total Time 9 hrs 5 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 261 kcal

    Equipment

    • fine mesh strainer
    • digital thermometer
    • ice cream maker
    • small offset spatula
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 1½ cups heavy cream
    • 1½ cups milk, see Recipe Notes
    • 1 fresh vanilla bean, split, or 2 teaspoons pure vanilla extract
    • 4 large egg yolks, at room temperature
    • ½ cup granulated sugar plus 2 Tablespoons

    Instructions
     

    • Make the custard base: Combine the milk and heavy cream in a 3-quart saucepan. Using the tip of a sharp knife, split the vanilla bean and scrape the seeds into the milk mixture, then add the vanilla bean.
    • Heat the milk mixture over medium heat, stirring occasionally, until small bubbles form and it starts to steam. This takes about 6 to 7 minutes.
    • Meanwhile, in a medium bowl, combine the egg yolks and sugar. Whisk until the mixture is smooth and sugar is dissolved.
    • Gently heat the egg mixture by slowly adding ½ cup of the warmed cream mixture to the egg mixture while continuously whisking. Add another ½ cup of the chocolate cream and temper the egg mixture again. This process is called tempering the eggs, and its purpose is to prevent the eggs from curdling while the custard cooks.
    • Pour the warmed egg yolk mixture back into the saucepan with the remaining milk. Bring the mixture to a simmer over medium heat (don't let it boil). Cook until the custard has thickened, stirring constantly, about 4 to 6 minutes. It should coat the back of the spoon and leave a trail when you draw your finger through it.
    • Strain the custard through a fine mesh strainer into a clean bowl, removing the spent vanilla bean. If the custard boiled during thickening, straining it out will help remove any curdled bits of egg. If you are using vanilla extract instead of a vanilla bean, stir it in now.
    • Cool the base using an ice bath (½ ice cubes, ½ water, reaching halfway up the sides of the bowl). Stir the custard occasionally until it's cooled to room temperature (a digital thermometer should read about 80 °F).
    • Place a piece of plastic wrap on the surface of the custard and refrigerate until chilled, at least 4 hours or overnight. Chilled custard can be kept in the refrigerator for several days. For the best results, make sure the base is about 40 °F prior to churning.
    • Churn the ice cream: Pour the cold base into an ice cream maker and freeze per the manufacturer’s instructions, about 25 to 30 minutes. The finished ice cream will have a soft consistency.
    • Ripen the ice cream: Transfer the ice cream to a freezer-safe container and smooth the top over using a small offset spatula. Freeze for 2 to 4 hours to allow the ice cream to firm up, a process called ripening. Serve and enjoy!

    Notes

    Depending on the kind of milk you use, you can control the overall level of dairy fat in your ice cream. Lower the fat by using non-fat milk, and increase it by using whole milk. You can even use dairy-free milk products. I use 1% milk because it produces ice cream that doesn't have that "coating your tongue" mouthfeel.
    The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 261 kcalCarbohydrates: 16 gProtein: 4 gFat: 20 gSaturated Fat: 12 gCholesterol: 163 mgSodium: 41 mgPotassium: 104 mgSugar: 15 gVitamin A: 860 IUVitamin C: 1 mgCalcium: 92 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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