Rating: 4.61 stars
36 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.

Recipe Summary test

prep:
15 mins
cook:
5 mins
additional:
3 hrs 20 mins
total:
3 hrs 40 mins
Servings:
4
Yield:
1 quart
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.

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  • Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.

  • Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).

  • Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.

  • Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

Chef's Notes:

You can substitute 1 split and scraped whole vanilla bean for 2 1/2 teaspoons vanilla extract.

To cool the custard mixture, I float the mixing bowl in a larger bowl with some ice water.

If you want to make ice cream cones with the leftover egg whites, here's a great recipe from Chef John.

Nutrition Facts

650 calories; protein 7.7g; carbohydrates 40.5g; fat 51.5g; cholesterol 425.2mg; sodium 118.6mg. Full Nutrition
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Reviews (38)

Most helpful positive review

Rating: 5 stars
06/10/2018
Made just as recipe said but we wanted more servings so I doubled it as we were using an outside electric ice cream churn. Was awesome! Everyone kept saying yum and quit talking to just enjoy the deliciousness! Read More
(6)

Most helpful critical review

Rating: 1 stars
07/13/2018
I didn’t like it. It was too creamy for my taste. It had a great flavor, just too creamy. Read More
(2)
36 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/10/2018
Made just as recipe said but we wanted more servings so I doubled it as we were using an outside electric ice cream churn. Was awesome! Everyone kept saying yum and quit talking to just enjoy the deliciousness! Read More
(6)
Rating: 5 stars
04/28/2018
Excellent! And easy. Followed recipe as written. No issues with crystallization even after 7 days in the freezer. Easy to scoop as it is a firmer soft serve. This is my go to frozen vanilla custard recipe. Read More
(6)
Rating: 5 stars
06/04/2019
So super yummy! When I was heating the cream and milk I was stirring it consistently and watching for it to simmer, it hadn’t started simmering yet and then next thing I know it bubbles over and got all over the place. But I added 3 heaping scoops of coffee grounds to the cream while it was heating and strained them out before I mixed it with the eggs. Then when it was finishing mixing I added shaved chocolate! It was a delicious coffee flavored ice cream! Read More
(6)
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Rating: 5 stars
05/21/2018
Used 1 cup milk, 1 cup heavy cream, 1 cup sweetened condensed milk and also mango...just delicious! Read More
(4)
Rating: 5 stars
07/08/2017
This was excellent! Very rich and creamy. I added 1/8 teaspoon of xanthan gum to keep the ice cream from crystallizing. It tasted like the best ice cream you can buy (and maybe better). Read More
(3)
Rating: 5 stars
07/09/2017
This is my go to for an ice cream (custard) recipe. The family loves it. It does take several hours because you have to chill the mix then freeze afterwards, but it's well worth it. Read More
(3)
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Rating: 5 stars
02/17/2020
The same recipe was in The NY Times, they suggested cooking everything at once without tempering the eggs. After whisking the eggs and sugar, put the milk and cream in the saucepan and heat it to 170• F and cool. I have done this over 30 times and it has never failed. Read More
(3)
Rating: 5 stars
06/29/2019
Easy to make. I added the vanilla bean to the milk mixture while it was warming up and the caviar to the eggs. Chilled overnight in the fridge and strained as I poured it into the maker. Roommate said to keep it away from him because he would eat it all. Made 1 quart frozen. Will definitely make again as a base. Going to replace the vanilla with mint and add some guittard chocolate chips. Read More
(2)
Rating: 5 stars
04/06/2020
Sooo tasty, this was another of our boredom busters for covid 19 lockdown. I'm not sure why, but the texture of this was super soft - like gelato texture. Super tasty but not firm like I'm used to. Does anyone know why this happened? We'll definitely make again either way! Read More
(2)
Rating: 1 stars
07/13/2018
I didn’t like it. It was too creamy for my taste. It had a great flavor, just too creamy. Read More
(2)