Best French Vanilla Ice Cream Recipes

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FRENCH VANILLA ICE CREAM



French Vanilla Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 5 cups

Number Of Ingredients 7

8 large eggs yolks
3/4 cup sugar
2 1/2 cups heavy cream
1 1/2 cups cold milk
Pinch of fine salt
1 vanilla bean
2 teaspoons Cognac (optional)

Steps:

  • In a medium bowl, lightly whisk together the yolks and half of the sugar.
  • In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
  • Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
  • Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
  • Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.

FRENCH VANILLA ICE CREAM



French Vanilla Ice Cream image

Soft, fluffy French vanilla ice cream can be served with amaretti cookies or rainbow nonpareils. It's also the perfect base for a variety of mix-ins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

2 1/2 cups heavy cream
2 cups whole milk
2 vanilla beans, halved lengthwise
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt

Steps:

  • Put cream and milk into a medium saucepan over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
  • Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
  • Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
  • Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
  • Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

JON'S SUGAR FREE FRENCH VANILLA ICE CREAM



Jon's Sugar free French Vanilla Ice Cream image

We love ice cream for a snack or to make a shake in the evening. My DH came up with this recipe so that we could have a sugar free ice cream. Hope you enjoy it.

Provided by Mysterygirl

Categories     Frozen Desserts

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup Splenda sugar substitute
4 1/2 cups fat-free half-and-half
2 tablespoons vanilla
3 eggs

Steps:

  • Mix all thoroughly in a sauce pan.
  • Cook in a saucepan over low heat, stirring regularly until it thickens*Note that it won't be as thick as a sugar based custard would be.
  • Cook 15-20 minutes or until medium thick.
  • Transfer custard to a bowl and refrigerate for at least an hour or until it is completely cooled.
  • Put custard in your ice cream maker and follow the manufacturer's instructions.
  • If you use the packet Splenda instead of the pourable Splenda be sure to cut back some as they are sweeter than the bulk.

FRENCH VANILLA ICE CREAM



French Vanilla Ice Cream image

Provided by Dianne Rossmando

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Frozen Dessert     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 5

3 cups heavy cream
1 cup whole milk
2 cups sugar
1 vanilla bean, split lengthwise and seeds scraped
6 large egg yolks

Steps:

  • 1. Set up an ice bath by filling the sink or a large bowl with ice water. In a medium saucepan over moderately high heat, combine the cream, milk, 1 cup sugar, and the vanilla bean seeds and pod. Bring to a simmer, stirring occasionally to dissolve the sugar.
  • 2. In a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar. Gradually add the hot-cream mixture to the eggs, whisking constantly. Pour back into the saucepan and remove and discard the vanilla bean pod. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens just enough to coat the back of the spoon (it will be about 180°F).
  • 3. Pour the custard through a fine-mesh sieve set over a large bowl then set the bowl in the ice bath and let cool, stirring occasionally. Refrigerate the cooled custard for at least 4 hours or overnight. Freeze in an ice cream machine according to the manufacturer's instructions. Pack the ice cream into containers, cover, and freeze for 3 to 4 hours before serving.

BEV'S CLASSIC FRENCH VANILLA ICE CREAM



Bev's Classic French Vanilla Ice Cream image

After doing a thorough seach, I decided to come up with my own recipe for vanilla ice cream. After all, ice cream is an important base for serving my mom's chocolate sauce :) My results turned out an ice cream that is not only rich in flavor, but creamy and smooth. If you are a fan of rich, creamy and smooth - you are going to like this -- especially when paired with Lee Lee's Famous Chocolate Sauce for Ice Cream (recipe #19678) I hope you enjoy this!

Provided by Bev I Am

Categories     Frozen Desserts

Time 25m

Yield 1 quart

Number Of Ingredients 5

2 egg yolks
2/3 cup sugar
1 cup half-and-half
2 cups heavy cream
1 tablespoon vanilla extract

Steps:

  • In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick.
  • Stir in half and half; heat and stir until thickened.
  • Remove from heat and cool.
  • Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed.
  • Pour into ice cream maker and process according to your machine's direction.
  • Makes about 1 quart.

Nutrition Facts : Calories 2609, Fat 212.1, SaturatedFat 129.9, Cholesterol 1119.3, Sodium 296, Carbohydrate 159.8, Sugar 136, Protein 21.8

FRENCH VANILLA ICE CREAM



French Vanilla Ice Cream image

While similar in ingredients to other recipes posted, I didn't find one that was exactly the same. This recipe came with my Kitchen Aid Ice Cream maker and is our favorite. The Encyclopedia of American Food and Drink credits Thomas Jefferson with bringing "French-style" ice cream, made with egg yolks, to America.

Provided by Brenda.

Categories     Frozen Desserts

Time 8h15m

Yield 16 1/2 cup servings (1/2 gallon), 16 serving(s)

Number Of Ingredients 6

2 1/2 cups half-and-half cream
8 egg yolks (Perfect excuse to make an Angel Food Cake with leftover egg whites, (*wink*)
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt

Steps:

  • In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
  • Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
  • Continuing on speed 2 very gradually add the warm half & half and mix until blended.
  • Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
  • Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
  • Cover with plastic wrap and chill thoroughly, at least 8 hours.
  • Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
  • Immediately transfer to serving dishes or freeze in an airtight freezer container.

SUGAR-FREE FRENCH VANILLA ICE CREAM (WITH XYLITOL)



Sugar-Free French Vanilla Ice Cream (With Xylitol) image

I recently began trying Xylitol, a sugar substitute that is not harmful and has no aftertaste. It tastes and cooks like sugar, but is 5 molecules instead of 6, therefore too large for our bodies to completely absorb. Xylitol is safe for diabetics, and prevents bacteria from sticking to your mouth, teeth, and throat, lessening cavities and illness. Yummy recipe with less calories! (I also have my family take some GrapeFRUIT seed extract (natural antibiotic, antiviral, antibacterial, antifungal, antiparasitic) to ensure we do not become sick due to the raw eggs.)

Provided by Riki Lynn

Categories     Frozen Desserts

Time 30m

Yield 1 quart, 1 serving(s)

Number Of Ingredients 5

2 large eggs
3/4 cup xylitol sugar substitute
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract

Steps:

  • Whisk eggs in a mixing bowl 1-2 minutes, until light and fluffy.
  • Whisk in Xylitol slowly and continue whisking about 1 minute, until blended. Pour in milk, cream and vanilla. Whisk to blend.
  • Pour the mixture into an ice cream maker and freeze according to your maker's instructions.
  • Makes 1 Quart. You can also add 1 cup chopped up fruit, about 2 minutes before it is done (after ice cream stiffens).

Nutrition Facts : Calories 1969.5, Fat 195, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 441.2, Carbohydrate 26.5, Sugar 2.4, Protein 30.4

FRENCH VANILLA ICE CREAM



French Vanilla Ice Cream image

Someone bought me a Ben & Jerry's Homemade Ice Cream & Dessert Book (title). This book is great it tells how to make most of their flavors and some. The book can be ordered at the bookstore for about $8.95. The reason I like this ice cream is because you can freeze it and it is like the store bought hard ice cream. I do not eat it right from the freezer because to me it is to creamy. French Vanilla

Provided by hcopeland

Categories     Frozen Desserts

Time 25m

Yield 1 Quart

Number Of Ingredients 5

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract

Steps:

  • Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
  • Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
  • Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
  • Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.

Nutrition Facts : Calories 2546.1, Fat 194.6, SaturatedFat 118.3, Cholesterol 1058.3, Sodium 444.7, Carbohydrate 176.4, Sugar 151.7, Protein 30.3

FRENCH VANILLA ICE CREAM WITH SAUTEED BANANAS AND PHYLLO TRIANGLES



French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 sheets phyllo dough, 13 by 17
3 tablespoons butter, melted, plus 2 tablespoons butter
1/2 cup sugar
2 teaspoons ground cinnamon
2 bananas, thickly sliced
2 bananas, sliced on an angle
2 tablespoons dark brown sugar
2 shots spiced rum
1 pint French vanilla bean ice cream

Steps:

  • Preheat oven to 400 degrees F.
  • Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry. Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or pizza wheel. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the hot oven and bake 15 minutes or until golden. Remove pastry from oven to cool.
  • Begin other recipes in your menu while pastry bakes.
  • When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat. Add 2 tablespoons butter. When butter melts, add bananas and saute 3 minutes. Sprinkle with brown sugar to coat bananas. When sugar melts around fruit, add rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking.

MELON, CASSIS AND FRENCH VANILLA ICE CREAM WITH BLACKBERRIES



Melon, Cassis and French Vanilla Ice Cream with Blackberries image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 ripe cantaloupe, quartered and seeded
1/2 cup cassis liqueur or syrup
1 pint French vanilla ice cream
1/2 pint blackberries

Steps:

  • Cut a sliver off each melon wedge so that it will sit evenly on dessert plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Soften ice cream in microwave on high for 10 seconds. Scoop 1 ball of French vanilla ice cream onto each wedge of melon. Garnish dessert with a few blackberries and serve.

CASSIS-SPLASHED MELON WITH FRENCH VANILLA ICE CREAM & BLACKB



Cassis-Splashed Melon With French Vanilla Ice Cream & Blackb image

This is a super easy summer dessert that could easily be served to guests. The adult version includes cassis, a French liqueur. You could easily adjust this for kids by omitting the cassis. This idea came from Rachael Ray. Enjoy!

Provided by LifeIsGood

Categories     Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 ripe cantaloupe, quartered and seeded
1/2 cup cassis liqueur (or syrup)
1 pint French vanilla ice cream, slightly softened
1/2 pint blackberry (or more, to taste)

Steps:

  • Cut off a sliver of each melon wedge bottom, so that they will sit nicely on a plate.
  • Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge.
  • Scoop 1 ball of ice cream onto each wedge of melon.
  • Garnish each with blackberries and serve.
  • Simple as that!

Nutrition Facts : Calories 623.8, Fat 17.8, SaturatedFat 11.1, Cholesterol 98.4, Sodium 88.7, Carbohydrate 38.6, Fiber 3.1, Sugar 34.7, Protein 5.4

BEN AND JERRY'S FRENCH VANILLA ICE CREAM RECIPE - (4/5)



Ben And Jerry's French Vanilla Ice Cream Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 5

2 large eggs
3/4 cup sugar
2 cup whipping cream
1 cup milk
2 teaspoon vanilla extract

Steps:

  • Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. This recipe yields 1 quart.

FRENCH VANILLA CARAMEL ICE CREAM



French Vanilla Caramel Ice Cream image

This basic recipe came with my ice cream maker. I tweaked it a bit to suit my taste. The finished ice cream is smooth, rich and creamy.... perfect for pie a la mode, ice cream sundaes or just plain! A real treat for your family that doesn't require a lot of fuss!

Provided by Susan Bickta

Categories     Ice Cream & Ices

Time 4h35m

Number Of Ingredients 7

2 1/2 c half & half
1 c light cream
1 box (3.4 ounce) french vanilla instant pudding mix
1 can(s) (14 ounces) sweetened condensed milk (not evaporated milk)
1/2 c caramel ice cream topping
1/2 tsp pure vanilla extract
1 pinch salt

Steps:

  • 1. Mix all ingredients in a large bowl. Cover and refrigerate at least 3-4 hours or, preferably, overnight.
  • 2. To make ice cream: Mixture will be quite thick. Give it a stir and then transfer to cream can of your ice cream maker. Freeze according to manufacturer's directions.
  • 3. Transfer ice cream to a covered container and place in freezer for at least 5-6 hours before serving.

VANILLA ICE CREAM WITH FRENCH FRIES



Vanilla Ice Cream with French Fries image

Ice cream and French fries. -Tracy Strickland, Shipshewana, Indiana

Provided by Taste of Home

Categories     Desserts

Time 5m

Number Of Ingredients 3

2 scoops vanilla ice cream
1/2 cup cooked french fries
2 tablespoons hot fudge ice cream topping

Steps:

  • Top ice cream with french fries, drizzle with hot fudge.

Nutrition Facts : Calories 331 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 326mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.

FRENCH VANILLA ICE CREAM



FRENCH VANILLA ICE CREAM image

Categories     Freeze/Chill     Yogurt

Yield 1 1/2 qts

Number Of Ingredients 6

2 1/2 cups heavy cream
1 1/2 cups whole milk (separated into 1 cup and 1/2 cup)
2 vanilla beans, halved lengthwise
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt

Steps:

  • 1 In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.) 2 Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.3 While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.4 Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180°, 5 to 7 minutes. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.) Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.5 Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled. 6 Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) If you serve the ice cream immediately, it will probably be pretty soft. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.

BEV'S CLASSIC FRENCH VANILLA ICE CREAM



Bev's Classic French Vanilla Ice Cream image

After doing a thorough seach, I decided to come up with my own recipe for vanilla ice cream. After all, ice cream is an important base for serving my mom's chocolate sauce :) My results turned out an ice cream that is not only rich in flavor, but creamy and smooth. If you are a fan of rich, creamy and smooth - you are going to like this -- especially when paired with Lee Lee's Famous Chocolate Sauce for Ice Cream (Lee Lee's Famous Chocolate Sauce for Ice Cream) I hope you enjoy this!

Provided by @MakeItYours

Number Of Ingredients 5

2 egg yolks
2/3 cup sugar
1 cup half-and-half
2 cups heavy cream
1 tablespoon vanilla extract

Steps:

  • In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick.
  • Stir in half and half; heat and stir until thickened.
  • Remove from heat and cool.
  • Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed.
  • Pour into ice cream maker and process according to your machine's direction.
  • Makes about 1 quart.

BEN AND JERRY’S FRENCH VANILLA ICE CREAM



BEN AND JERRY’S FRENCH VANILLA ICE CREAM image

Categories     Dessert

Yield 1 qt

Number Of Ingredients 5

2 large eggs
3/4 C. sugar
2 C. Whipping cream
1 C. Milk
2 tsp. Vanilla extract

Steps:

  • Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

JON'S SUGAR FREE FRENCH VANILLA ICE CREAM



Jon's Sugar free French Vanilla Ice Cream image

We love ice cream for a snack or to make a shake in the evening. My DH came up with this recipe so that we could have a sugar free ice cream. Hope you enjoy it.

Provided by @MakeItYours

Number Of Ingredients 4

1 cup Splenda sugar substitute
4 1/2 cups fat-free half-and-half
2 tablespoons vanilla
3 eggs

Steps:

  • Mix all thoroughly in a sauce pan.
  • Cook in a saucepan over low heat, stirring regularly until it thickens*Note that it won't be as thick as a sugar based custard would be.
  • Cook 15-20 minutes or until medium thick.
  • Transfer custard to a bowl and refrigerate for at least an hour or until it is completely cooled.
  • Put custard in your ice cream maker and follow the manufacturer's instructions.
  • If you use the packet Splenda instead of the pourable Splenda be sure to cut back some as they are sweeter than the bulk.

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