Best Vanilla Ice Cream With French Fries Recipes

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FRENCH VANILLA ICE CREAM RECIPE



French Vanilla Ice Cream Recipe image

Learn how to make the best silky French Vanilla Ice Cream at home! You will need only 6 simple ingredients to make a luscious custard, churning it in an Ice Cream Maker for a classic Summer dessert!

Provided by Veronika's Kitchen

Categories     Dessert

Time 3h30m

Number Of Ingredients 6

1 1/2 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean (or 1 tsp vanilla extract)
1/8 teaspoon salt
4 large egg yolks
2/3 cup granulated sugar

Steps:

  • Before we start making the ice cream, we need to make sure that the ice cream bowl for the machine is completely frozen. Put it in the freezer the night before you plan to make the dessert.
  • Pour the 1 1/2 cups milk and 1 1/2 cups heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.
  • Bring the mixture to simmer over the medium heat (It will take about 10 minutes).
  • While the milk mixture is warming up, we can work on the egg yolks.
  • Put 4 egg yolks and 2/3 cup sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it becomes pale in color and will have a smooth and airy texture.
  • When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.
  • Using a ladle, slowly and gradually pour the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks.
  • After you add a couple of ladles of hot liquid to the beaten eggs, and they are warmed up, you can add the rest of the milk mixture to the bowl and mix very well.
  • Pour the tempered mixture back to the saucepan and put it on a low heat. Cook it for about 10 minutes, or until the mixture start to thicken and the internal temperature reaches 170-175°F.
  • Pour the mixture to a clean mixing bowl through a fine-mesh strainer. That will help to remove any cooked egg pieces and the vanilla bean.
  • Let the mixture cool on the counter for 30-40 minutes. Then cover with a plastic wrap and refrigerate for at least 2 hours or until it's completely cold.
  • Churn the ice cream according to manufacturer's instructions
  • When done, transfer it to an air tight container and freeze overnight before serving.

Nutrition Facts : ServingSize 1 scoop, Calories 221 kcal, Carbohydrate 16 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 131 mg, Sodium 62 mg, Sugar 15 g

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.

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

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

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