No ImageFrench Vanilla Ice Cream

Did you make it? Rate it!

  1. Lola

    This is my very first vanilla ice cream I’ve made today and I must say it is absolutely divine. Thank you for sharing it. I want to note for other people attempting to make this that at first I thought that instead of putting the ice cream in an ice bath, I would let it cool at room temperature. Do not do this because it will continue cooking if it is not placed in the ice bath and the egg will go lumpy. Thankfully I realized that quickly and put the ice cream in an ice bath so it kept it’s creaminess and was smooth as silk. Amazing recipe!


  2. Joy

    The best vanilla ice cream I’ve ever made! Creamy, great flavor…I will definitely be using this recipe from now on! Thank you for sharing this recipe. The whole family loves it!


  3. Andrew

    This looks like a fantastic recipe, but I’m having some trouble with it. I’m not sure why, but it keeps turning out rather waxy. The only solution I can find online is that I might be whisking/mixing/”churning” (not using a churn) it too much and, for all intents and purposes, turning it into butter. I’ve been making ice cream for a while now, and I’ve never run into this problem. On the other hand, I know it’s not a flaw in the recipe, so it must be something I’m doing wrong… Any ideas, based on what I’ve said here? If not, I could try to elaborate.

    Thank you

  4. Diane

    I don’t know how long ago Jessica asked the question about making her ice cream a darker yellow, but I do know that the color of the yolks is key & most supermarket eggs tend to be rather pale. If you have access to eggs from backyard chickens, especially those that free range, they will be darker. Since I don’t, I buy Trader Joe’s dark yolk eggs.

  5. John Goines

    I added a shot of Kentucky Bourbon, and changed the milk and heavy cream to half & half and heavy cream. Stellar. :)

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