French Vanilla Ice Cream Recipe

How to Make French Vanilla Ice Cream

IMPORTANT: Always set the mixer to speed 1 before adding your ice cream base to the bowl. If the mixer is not running, the base could freeze too quickly and lock the attachment, causing breakage.

Servings: 1 quart (about 4-5 large scoops)
Preparation Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Churn Time: 15-20 minutes
Freeze Time: 3-4 hours or overnight
Special Equipment: Frozen KitchenAid® Ice Cream bowl; spatula; saucepan; freezer safe container
 

Ingredients:
- 1¼ cups (300 ml) half-and-half
- 4 (72 g) egg yolks
- 1/2 cup (100 g) sugar
- 1¼ cups (300 ml) whipping cream
- 2 teaspoons (8 g) vanilla
- Pinch of salt

Procedure:

1. Heat half-and-half in a medium saucepan over medium heat, stirring often, until bubbles form around the edge of the pan. Do not boil. Remove from heat.
2. Attach the flat beater to your KitchenAid® stand mixer. Place the egg yolks and sugar in the stand mixer bowl and beat on low for about 1 minute or until well blended and
slightly thickened. Gradually add in the warm half-and-half on low; mix until blended. Return mixture to the same saucepan; cook over medium heat, stirring constantly, until small bubbles form around the edge and the mixture is steamy. Do not boil. Transfer the mixture to a large bowl. Gently stir in cream, vanilla and salt, then cover and refrigerate
2 hours, or until cold.
3. Attach the frozen KitchenAid® Ice Cream bowl and dasher to the stand mixer. Turn the mixer to stir, and pour the cold mixture into the bowl with the mixer running. Allow the mixer to stir the ice cream mixture for 15-20 minutes or until it reaches the consistency of soft serve ice cream.
4. Transfer ice cream to an airtight container; freeze for several hours or until firm. Makes roughly 1 quart of ice cream.

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