French Vanilla Ice Cream
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
N/A
Total Time:
30 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 10 |
| Serving Size | 3.53 oz |
Ingredients
17.65 oz
Heavy Cream
17.65 oz
Whole Milk
7.06 oz
Granulated Sugar
6 pieces
Egg Yolks
2 tsp
vanilla extract
Directions
Step 1
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it begins to steam, but not boil.
Step 2
In a separate bowl, whisk together the sugar and egg yolks until well combined.
Step 3
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Step 4
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Step 5
Remove from heat and stir in the vanilla extract. Let the mixture cool completely.
Step 6
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
Step 7
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Nutrition Facts
Fat:
19 g
(171
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
9 g
(36
kcal)
| Calories | 7.3071 kcal | 0.37% |
| Vitamin A | 0.4942 IU | 0.05% |
| Monounsaturated Fat | 0.1765 g | 0% |
| Saturated Fat | 0.4236 g | 0.39% |
| Fat | 0.6707 g | 0.48% |
| Carbohydrates | 0.3177 g | 0.06% |
| Sodium | 1.5179 mg | 0.3% |
| Fibers | 0 g | 0% |
| Sugars | 0.3177 g | 0% |
| Protein | 0.1059 g | 0.12% |
| Vitamin C | 0 mg | 0% |
| Calcium | 0.3177 mg | 0.06% |
| Iron | 0.0353 mg | 0.01% |
| Potassium | 3.0711 mg | 0.61% |
| Alcohol | 0 g | 0% |
| Cholesterol | 4.1654 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0706 mcg | 2.94% |
| Vitamin E | 0.2118 mg | 1.41% |
| Zinc | 0.0353 mg | 0.01% |
| Selenium | 0.3883 mcg | 0.08% |
| Vitamin D | 0.0353 mcg | 0.24% |
Recipe Attributes
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