French Vanilla Ice Cream

Prep: 15 mins plus chilling & churning time

Cook: 20 mins

Makes: 5 cups

Serves: 6-8

Difficulty:

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Australian

Recipe by: Australian Eggs

Savour the rich, creamy goodness of homemade French Vanilla Ice Cream. This luxurious custard is slowly cooked to perfection, promising an indulgent frozen treat.

Credit: Whisk Media Group

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French Vanilla Ice Cream

Ingredients:

600ml thickened cream

500ml full cream milk

1 cup (220g) caster sugar

6 large egg yolks

2 tsp vanilla bean paste

Method:

Heat cream, milk and half of the sugar together in a large saucepan. Stir over a medium-low heat until mixture just comes to the boil, stirring occasionally until sugar has dissolved. Set aside for 10 minutes.
Beat egg yolks, remaining sugar and vanilla together in a large bowl with electric beaters until pale in colour and thickened, about 5 minutes. Mixture should fall in thick ribbons when lifted with the beaters. Slowly whisk in 1 cup of the warmed cream mixture.
Pour egg yolk mixture into the saucepan containing the warmed cream and heat over medium-low heat. Cook, stirring constantly, for 10-12 minutes or until mixture thickens enough to coat the back of a spoon. Ensure that it doesn’t boil.
Remove pan from the heat and strain through a fine mesh sieve into a heatproof bowl. Cover the surface of the custard with plastic wrap. Refrigerate for 3 hours or overnight until very cold.
Churn cold custard in an ice cream machine according to manufacturers instructions. When ice cream is thick. Transfer to a metal cake tin or container suitable to freeze. Cover and freeze until ready to enjoy.

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