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Katie's Cucina » Recipes » Ice Cream

French Vanilla Ice Cream

Published: Jun 3, 2021 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Three photos on top of recipe title text showing the process of churnning ice cream, bottom photo of a bowl of vanilla ice cream.
Two ice cream photos split by recipe title text on image for Pinterest.
Green ice cream container filled with vanilla ice cream with a scoop and recipe title text on image.
Top view of a blue bowl with vanilla ice cream with whipped cream and sprinkles.
Blue bowl filled with vanilla ice cream with recipe title text on image.
Top view of two bowls of vanilla ice cream with a blue and white checkered cloth with recipe title text on image.

My French Vanilla Ice Cream recipe consists of eggs, heavy cream, sugar, half and half, and luxurious whole vanilla bean. This ice cream takes almost 24 hours to make, but is well worth the wait. Ice cream lovers will rejoice with this delectable homemade vanilla ice cream recipe.

Blue bowl filled with vanilla ice cream on a blue and white plaid cloth.

I’ve been making homemade ice cream for well over a decade now. One of the first recipes I perfected was this French Vanilla Ice Cream recipe. Rich, creamy, and a thick egg-custard base this ice cream is as decadent as you can get.

Making ice cream is a labor of love, and as explained in my KitchenAid Ice Cream Attachment manual it is a 2 day process. One day to make the batter and the follow day to churn. Because this recipe and almost all other ice cream recipes call for not only a lot of dairy but at times a lot of eggs I highly suggest if you are going to make multiple batches of ice cream that you purchase your eggs, half and half, milk, and heavy cream from a whole sale store such as Costco.

Table of contents

  • Ingredients
  • How to Make French Vanilla Ice Cream
    • The night before you plan to churn ice cream:
    • The next day…
  • FAQs
  • Tips & Tricks
  • Ice Cream Recipes
    • Looking to make your own ice cream toppings? Try these recipes…

Ingredients

Ingredients on marble countertop: heavy whipping cream, eggs, vanilla bean, sugar, and half and half in measuring cup.
  • Dairy – For this recipe you will need equal parts heavy whipping cream and half and half.
  • Eggs – This recipe calls for a lot of eggs. 8 egg yolks to be exact. Use up the leftover whites and make one of my many egg white souffle recipes!
  • Sugar – 1 cup of white granulated sugar is all you need to sweeten the cream and egg base.
  • Vanilla – This recipe calls for one vanilla bean pod. I love the little black flakes the vanilla bean pod gives throughout the recipe.

How to Make French Vanilla Ice Cream

The night before you plan to churn ice cream:

Silver pot on a black glass top stove filled with cream.

In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.

Three photos of a yellow KitchenAid Mixer mixing eggs and sugar and cream.

Place egg yolks and sugar in mixer bowl. Using a KitchenAid Mixer fitted with the wire whip. Turn to speed 2, and mix for 30 seconds or until well blended and slightly thickened. Continuing on speed 2, and very gradually add half and half; mix until blended.

Three photos of frothy egg/cream mixture in a KitchenAid stand mixture.

Return half and half/egg mixture to the medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy. It is important to continue to stir constantly. Do not let the half and half boil.

Transfer half-and-half/egg mixture back to the KitchenAid Stand Mixer fitted with a whisk attachment. Stir in whipping cream, vanilla, and salt. Cover and let sit to room temperature for one hour. Transfer to a container then chill thoroughly in refrigerator, for at least 8 hours.

The next day…

Three photos of ice cream batter churning in a KitchenAid Mixture Ice Cream attachment.

The next day (or once chilled). Pour the french vanilla ice cream batter into the ice cream maker and churn according to manufactures directions. *I use the KitchenAid Ice Cream Attachment for this recipe and it takes 15-20 minutes, on speed 1.

Top view of a green ice cream contianer and KitchenAid ice cream maker bowl and full paper pint cup.

Immediately transfer ice cream into serving dishes, or freeze in airtight container for up to 1 week.

FAQs

Two bowls of vanilla ice cream on a blue checkered cloth.

Here are all the frequently asked questions readers have asked when making this French vanilla ice cream recipe.

How much ice cream does this recipe make?

This recipe yields 2 quarts of ice cream which is about 16, half cup servings.

What speed to churn ice cream in Kitchenaid Mixer?

I use the KitchenAid Ice Cream Attachment the attaches to the KitchenAid Mixer. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.

What is the difference between French vanilla ice cream and regular vanilla ice cream?

The base of the French vanilla ice cream is what makes it “French” due to the sheer amount of egg yolks used. Classic regular vanilla ice cream does not have egg in it. The egg yolks lend a pale-yellow color to French vanilla ice cream and also gives it a richer, smoother consistency.

Is a vanilla bean the same as a vanilla pod?

Vanilla bean is inside the vanilla pod that grows on a vine-like vanilla orchid plant. You can purchase the pods, to submerge in liquid and/or scrape the vanilla bean from the pod.

Tips & Tricks

Green ice cream container filled with vanilla ice cream with an ice cream scoop in the container.

Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

  • Recipe Yields – This recipe yields 2 quarts or 16 half cup servings.
  • Vanilla Bean Pod – Vanilla bean pods can be on the expensive side. Sometimes you can find them at the grocery store or specialty food store. Or you can order the vanilla bean pod directly from Amazon. If you can’t get your hands on an expensive pod, feel free to use 1 tablespoon of vanilla extract. If you are using the vanilla bean pod I like to leave the vanilla bean pod in each of the batter containers while they chill. Slice the pod in half and then remove the pod before churning.
  • Ingredients in Bulk – I like to purchase my eggs, heavy whipping cream, and half and half from a whole sale club. I find the prices are half the price
  • Egg/Dairy Base – Another big tip I can give is that you must make sure your egg/cream mixture not only doesn’t boil but cooks long enough to cook the raw egg out of the ice cream… Your mixture will be very bubbly after mixing in the mixer for a minute. Don’t think that once it’s in the pot and the bubbles are there that its ready… you should keep it on heat for a good 5 to 10 minutes… something Kitchenaid does not tell you in the manual.
  • Ice Cream Attachment – I use the KitchenAid Ice Cream Attachment for this recipe. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.
  • Planning & Process – I like to make the batter the night before I plan to churn. Churn in the morning and then the ice cream is ready by lunch or dinner time!
  • Ice Cream Storage – I like to use either the Tovolo Glide-A-Scoop Ice Cream Tub (pictured above) or Ice Cream Freezer Storage Containers.
  • Ice Cream Churning – Another thing that the Kitchenaid manual fails to tell you is that you will not instantly have ice cream after churning… it will resemble ice cream soup.
  • Freezing Ice Cream – You will need to freeze the churned ice cream for a few hours before you can really try it, and you’ll need to either let it sit out for a good 15-30 minutes prior to scooping since it will be rock hard (or put it in the microwave for 30-60 seconds to soften).

Ice Cream Recipes

Top view of a light blue bowl filled with vanilla ice cream, whipped cream, and sprinkles with spoons on the side.

If you love ice cream you’ll love ice cream you will love some of my other ice cream recipes.

  • No-Churn Toasted Marshmallow Ice Cream
  • Peanut Butter Ice Cream w/ Chopped Peanut Butter Cups
  • Pumpkin Pie Ice Cream
  • Nutella Ice Cream
  • Double {Chocolate Chip} Cookie Dough Ice Cream
  • Peanut Butter Fudge Ice Cream Cake

Looking to make your own ice cream toppings? Try these recipes…

  • Homemade Hot Fudge Sauce
  • Salted Maple Caramel Sauce

If you make this French Vanilla Ice Cream recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Top view of a light blue bowl filled with vanilla ice cream, whipped cream, and sprinkles with spoons on the side.

French Vanilla Ice Cream

My French Vanilla Ice Cream recipe consists of eggs, heavy cream, sugar, half and half, and luxurious whole vanilla bean. This ice cream takes almost 24 hours to make, but is well worth the wait. Ice cream lovers will rejoice with this delectable homemade vanilla ice cream recipe.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 15 minutes
Chilling Time: 8 hours
Total Time: 9 hours
Servings: 16
Calories: 255kcal
Author: Katie

Equipment

  • KitchenAid Stand Mixer
  • KitchenAid Ice Cream Attachment

Ingredients

  • 2-½ cups Half and Half
  • 8 Egg yolks
  • 1 cup Sugar
  • 2-½ cups Whipping cream
  • 1 Vanilla bean pod split and inside scraped
  • ⅛ teaspoon Salt

Instructions

  • In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.
  • Place egg yolks and sugar in mixer bowl. Using a KitchenAid Mixer fitted with the wire whip. Turn to speed 2, and mix for 30 seconds or until well blended and slightly thickened. Continuing on speed 2, and very gradually add half and half; mix until blended.
  • Return half and half/egg mixture to the medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy. It is important to continue to stir constantly. Do not let the half and half boil.
  • Transfer half-and-half/egg mixture back to the KitchenAid Stand Mixer fitted with a whisk attachment. Stir in whipping cream, vanilla, and salt. Cover and let sit to room temperature for one hour. Transfer to a container then chill thoroughly in refrigerator, for at least 8 hours.
  • The next day (or once chilled). Pour the french vanilla ice cream batter into the ice cream maker and churn according to manufactures directions. *I use the KitchenAid Ice Cream Attachment for this recipe and it takes 15-20 minutes, on speed 1.
  • Immediately transfer ice cream into serving dishes, or freeze in airtight container for up to 1 week.

Notes

  • Recipe Yields – This recipe yields 2 quarts or 16 half cup servings.
  • Vanilla Bean Pod – Vanilla bean pods can be on the expensive side. Sometimes you can find them at the grocery store or specialty food store. Or you can order the vanilla bean pod directly from Amazon. If you can’t get your hands on an expensive pod, feel free to use 1 tablespoon of vanilla extract. If you are using the vanilla bean pod I like to leave the vanilla bean pod in each of the batter containers while they chill. Slice the pod in half and then remove the pod before churning.
  • Ingredients in Bulk – I like to purchase my eggs, heavy whipping cream, and half and half from a whole sale club. I find the prices are half the price
  • Egg/Dairy Base – Another big tip I can give is that you must make sure your egg/cream mixture not only doesn’t boil but cooks long enough to cook the raw egg out of the ice cream… Your mixture will be very bubbly after mixing in the mixer for a minute. Don’t think that once it’s in the pot and the bubbles are there that its ready… you should keep it on heat for a good 5 to 10 minutes… something Kitchenaid does not tell you in the manual.
  • Ice Cream Attachment – I use the KitchenAid Ice Cream Attachment for this recipe. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.
  • Planning & Process – I like to make the batter the night before I plan to churn. Churn in the morning and then the ice cream is ready by lunch or dinner time!
  • Ice Cream Storage – I like to use either the Tovolo Glide-A-Scoop Ice Cream Tub (pictured above) or Ice Cream Freezer Storage Containers.
  • Ice Cream Churning – Another thing that the Kitchenaid manual fails to tell you is that you will not instantly have ice cream after churning… it will resemble ice cream soup.
  • Freezing Ice Cream – You will need to freeze the churned ice cream for a few hours before you can really try it, and you’ll need to either let it sit out for a good 15-30 minutes prior to scooping since it will be rock hard (or put it in the microwave for 30-60 seconds to soften).

Nutrition

Serving: 0.5c | Calories: 255kcal | Carbohydrates: 15g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 163mg | Sodium: 52mg | Potassium: 87mg | Sugar: 13g | Vitamin A: 810IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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