World’s Best
Homemade French Vanilla
Ice Cream
6 ingredients
6 steps
Ingredients
2/3 Cup- Granulated white sugar
5- Sprouts® Cage Free Farm Fresh Xtra large White Eggs (use only the yolks)
1 pinch- table salt
2 cups- Sprouts® Heavy Whipping Cream
1 cup- Sprouts® Organic Grass-Fed Reduced Fat Milk (2%)
1 Tablespoon-Nielsen Massey® Madagascar Bourbon Pure Vanilla Bean Paste*
*You can substitute vanilla extract for paste 1:1 if you cannot find the paste but it will not have the depth of flavor. I strongly recommend using paste in any recipe where the vanilla is the “Star of the show”.
Disclosure: The brand names mentioned in this recipe are included solely because they are the products I personally used or tested when developing the recipe. I do not receive any compensation, free products, affiliate commissions, sponsorships, or other consideration from these brands, and their inclusion should not be interpreted as an endorsement arrangement.
Step 1
Heat the milk and cream over medium heat until it is hot but not boiling. If you heat it to boiling, you will ruin the flavor. When it reaches just the right temp, you will see a light skin trying to form on the surface with tiny little bubbles beginning to appear. Stir occasionally while it is heating.
Step 2
Separate the yolks, place into a mixing bowl
Step 3
Add sugar and salt to the egg yolks then whisk well until fully blended.
Step 4
Once the milk and cream reach the right temperature add it slowly and carefully to the sugar/egg mixture. Start with a splash whisking it in. Add another splash and whisk. Continue adding small amounts until all of the milk and cream is blended into the sugar/egg mixture. DO NOT POUR ALL OF THE HOT MILK/CREAM MIX INTO THE EGGS AT ONE TIME. I did this once and I literally made scrambled eggs. It wasn’t pretty.
Step 5
Stir the vanilla bean paste to the mixture
Step 6
Pour the mixture into the ice cream maker and hit “Start”. The machine typically takes exactly 1 hour to turn it into ice cream.
Important notes:
1. If you want the very best ice cream, you MUST use the very best ingredients. If you use ordinary, “Off-the-Shelf” products instead of the specific brands listed, you’ll still get a good ice cream but it will pale in comparison to the flavor of the ice cream made with the exact ingredients shown.
2. I use the Whynter ICM200LS compressor equipped Ice Cream Machine that I bought at Amazon for around $250. If you are not using a compressor equipped machine, you will need to cool the mix before making it into ice cream. That adds time and additional steps. I promise, once you let your friends and family enjoy this unbelievable ice cream, they will be asking for it on a regular basis. You might as well invest in the machine right away.
3. Once the ice cream is ready, you’ll want to transfer it to a storage bowl that you can keep in the freezer. To keep the ice cream from melting when placed into the storage bowl, consider placing the empty storage bowl in the freezer the day before making ice cream so you can transfer it from the ice maker to an ice-cold storage bowl.
4. If the word, “Bourbon” in the name of the vanilla has you concerned that this is a “boozy” treat, don’t be. The ice cream has no alcohol flavor. Nearly all traditional vanilla pastes and extracts use some form of alcohol as a solvent to pull the full complex flavor out of the vanilla bean. The alcohol is cooked out leaving only the deep rich vanilla flavor.
5. One last warning: Be prepared to be hounded when your friends tell their friends about this ice cream and a line starts forming at your front door to get some.
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