French Vanilla Ice Cream

The difference between vanilla ice cream and french vanilla ice cream? Eggs. Which means french vanilla is a bit more custardy. Very rich and lovely. Try both. Definitely try both.

• 2 whole vanilla beans
• 2 cups milk
• 6 large egg yolks
• 3/4 cup sugar
• 2 cups very cold heavy cream
• 1 tsp pure vanilla extract

Split vanilla beans lengthwise with a paring knife & scrape out the seeds.

Put the scrapings & pods in a medium saucepan with milk.

Scald the mixture, cover & remove from heat. Let steep for 30 minutes if you can wait that long. I cannot.

Combine egg yolks & sugar in a separate bowl & whisk until thick.

Return milk to the stove & bring to a simmer.

Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking until blended. Keep adding milk until all has been added.

Pour all back into the saucepan & cook on low heat, stirring constantly until thick enough to coat the back of a spoon (about 3-5min). The custard should retain a line drawn on the back of the spoon with your finger.

Fill a large bowl with ice & water. Remove pan from heat & immediately stir in chilled cream to stop custard from cooking.

Pour througha sieve into a medium bowl and set in the ice bath stirring occasionally until cooled. Discard strained seeds & pods (tip: get more use out of your pods by putting them in your sugar container amd there you have vanilla sugar to bake with).

Stir vanilla extract into cooled custard. Cover bowl, then transfer to fridge until chilled (30 minutes to overnight).

Run it through the ice cream maker for 20 minutes and then freeze to make a harder ice cream.