French Vanilla Custard Ice Cream Made With 6 Egg Yolks
This French ice cream recipe starts with a custard of milk, cream, sugar and 6 egg yolks, cooked to 170 to 175°F so it thickens and is safely cooked. The custard chills for 4 hours, churns for about 25 minutes and freezes for 4 more, so plan on about 9 hours. It makes about 1 quart, or 6 servings.
Quick answer
Warm 2 cups milk with half of 3/4 cup sugar and a pinch of salt. Whisk 6 egg yolks with the rest of the sugar, temper with a cup of hot milk, return to the pan and stir over medium-low heat until the custard coats a spoon and reads 170 to 175°F. Strain, stir in 1 cup cold heavy cream and vanilla, chill 4 hours, churn 20 to 25 minutes and freeze 4 hours.
French Ice Cream
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French Ice Cream Ingredients
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream, cold
- 3/4 cup (150 g) granulated sugar, divided
- Pinch of salt
- 6 large egg yolks
- 1 1/2 tsp vanilla bean powder, or seeds from 1 vanilla bean
How to Make French Ice Cream
- Combine the milk, half of the sugar and the salt in a medium saucepan (add the vanilla bean pod and seeds now if using a whole bean). Heat over medium until steaming with small bubbles at the edge; do not boil.
- Meanwhile, whisk the egg yolks with the remaining sugar in a heatproof bowl until pale and slightly thick.
- Slowly pour about 1 cup of the hot milk into the yolks, whisking constantly, then pour the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the spoon and an instant-read thermometer reads 170 to 175°F, about 5 to 8 minutes.
- Pour the custard through a fine sieve into a clean bowl. Stir in the cold heavy cream and the vanilla bean powder (remove the pod if you used one).
- Cover and refrigerate until completely cold, at least 4 hours or overnight.
- Churn in an ice cream maker according to the maker’s instructions, about 20 to 25 minutes, until it looks like soft-serve.
- Transfer to a lidded container, press parchment on the surface and freeze for at least 4 hours, until firm enough to scoop.
Nutrition Facts
Per serving (about 2/3 cup, 1 of 6) (estimated)
- Calories: 340
- Total fat: 21 g
- Saturated fat: 12 g
- Cholesterol: 240 mg
- Sodium: 80 mg
- Carbohydrates: 31 g
- Fiber: 0 g
- Sugar: 30 g
- Protein: 6 g
Estimated from USDA FoodData Central SR Legacy values for whole milk, heavy cream (FDC 170859), sugar, salt and egg yolk (FDC 172184). The vanilla bean powder is not included.
What Makes French Ice Cream Different?
French ice cream, also called French style ice cream or custard ice cream, is made from a cooked custard base with egg yolks. American or Philadelphia-style ice cream skips the eggs and uses only cream, milk and sugar. The yolks make French ice cream richer, smoother and slightly yellow, and they slow down ice crystals so it scoops well.
| Style | Base | Texture |
|---|---|---|
| French ice cream | Cooked custard with egg yolks | Dense, silky, rich |
| Philadelphia style | Cream, milk, sugar, no eggs | Lighter, cleaner dairy flavor |
| No-churn | Whipped cream and condensed milk | Soft, very sweet |
Cooking the Custard Safely
The yolks in a French ice cream recipe must be cooked. The FDA egg safety guidance says egg dishes should reach 160°F and that homemade ice cream made with raw eggs should use pasteurized eggs instead. Cooking the custard to 170 to 175°F covers that and also gives the right thickness.
Stir the whole time, scrape the corners of the pan and keep the heat at medium-low. Above about 180°F the yolks start to scramble. If a few lumps form, pour the custard through the sieve right away and most of it will be fine.
Chilling, Churning and Freezing Times
| Stage | Time | Why it matters |
|---|---|---|
| Chill the custard | 4 hr to overnight | Cold custard churns faster and smoother |
| Churn | 20–25 min | Adds air and freezes it to soft-serve |
| Freeze | At least 4 hr | Firms it enough to scoop |
| Total with prep and cooking | About 8 hr 55 min |
French Ice Cream Flavor Variations
- Coffee: steep 3 tbsp whole coffee beans in the warm milk for 20 minutes, then strain before tempering.
- Mint: steep a large handful of fresh mint leaves in the milk.
- Chocolate: whisk 4 oz chopped dark chocolate into the hot custard after straining.
- Strawberry: fold in 1 cup crushed strawberries mixed with 2 tbsp sugar in the last minute of churning.
Why French Ice Cream Turns Icy
- Warm base: custard that is not fully cold freezes slowly and forms big crystals.
- Freezer bowl not frozen: most bowls need 24 hours in the freezer.
- Air in the container: press parchment on the surface before the lid.
- Too long in the freezer: homemade ice cream is best within 1 to 2 weeks.
How to Store French Ice Cream
Keep the French ice cream in a shallow, airtight container at the back of the freezer, where the temperature stays steady. It tastes best within 1 to 2 weeks; after that it slowly turns icy. Let it sit on the counter for 5 to 10 minutes before scooping, and do not refreeze ice cream that has fully melted.
French Ice Cream FAQ
Is French vanilla ice cream the same as French ice cream?
Yes. French vanilla ice cream is vanilla ice cream made with a French-style egg yolk custard, like this recipe.
Can I make French ice cream without an ice cream maker?
Pour the cold custard into a metal pan, freeze and stir hard every 30 minutes for about 3 hours. It will be less smooth.
How many egg yolks do I need?
This French ice cream recipe uses 6 yolks for 3 cups of dairy. Fewer yolks make a lighter ice cream.
What can I do with the egg whites?
Refrigerate them covered and use them within a few days for meringues or macarons.
Why do I need to strain the custard?
Straining catches any cooked bits of yolk and the chalazae, so the French style ice cream stays silky.
Sources
Featured photo: Unsplash
