United States › Desserts

French Vanilla Ice Cream

Serves: 8 · 1/2 Cup Prep: 15 mins Cook: 25 mins Total: Hours: 5 Minutes 40
By Ken Gray Published September 8, 2026
French Vanilla Ice Cream

Here’s a French vanilla ice cream scaled to use 1 quart (4 cups) of cream and no milk, with a true custard base (egg yolks)

Share Pin

Nutrition Facts

Per serving (1/2 Cup)

Nutrition Facts
Calories 515
Total Fat 46 g
Sodium 155 mg
Total Carbohydrates 23 g
Dietary Fiber 0 g
Protein 4 g
Calcium 135 mg
Iron 0.25 mg

Instructions

​

  • Infuse the cream

    • In a saucepan, combine cream, sugar, and salt. Warm until just steaming (do not boil). Remove from heat, cover, and steep 15–20 minutes. Re-warm gently before using.

  • Temper the yolks

    • Whisk egg yolks in a bowl.

    • Slowly pour ~1 cup hot cream into yolks while whisking.

    • Return mixture to saucepan with remaining cream.

  • Cook to custard (crème anglaise)

    • Cook over low–medium heat, stirring constantly, until thick enough to coat a spoon and a finger-drawn line stays clean (about 170–175°F / 77–80°C). Do not boil.

    • Strain into a bowl. Stir in vanilla extract and optional vodka now.

    • Press plastic wrap on surface; chill at least 4 hours or overnight.

  • Churn & freeze

    • Churn in ice cream maker to soft-serve.

    • Freeze in a container 3–4 hours to firm.

FAQ

​

Can I make this completely dairy-free?

Yes. Use 4 cups (1 quart) full-fat coconut cream or a mix of coconut cream plus soy/oat “cream” to total 4 cups. Keep the egg yolks for a true French custard base. For egg-free as well, replace yolks with 3–4 tbsp cornstarch cooked with the cream until pudding-thick, then chill and churn.

Do I have to use an ice cream maker?

For best texture, yes. The custard base is designed to be churned so it freezes into small crystals. You can try a no-churn method (freeze in a shallow pan and stir every 30–45 minutes while freezing), but it will be denser and more icy than churned ice cream.

Why is my ice cream too hard to scoop?

Common causes:

  • Base not cold enough before churning

  • Freezer set very cold

  • No alcohol or syrup to soften

Fixes:

  • Ensure the custard is well chilled (4+ hours or overnight) before churning.

  • Add 1 tbsp vodka (optional) or 1 tbsp light corn syrup to the chilled base.

  • Let the container sit 5–10 minutes at room temperature before scooping .

Can I reduce the sugar?

You can lower it slightly (e.g., to ⅔ cup), but sugar affects texture as well as sweetness. Too little sugar makes the ice cream harder and more icy. If you cut sugar, consider adding 1–2 tbsp corn syrup or a bit more fat to compensate

How long will it keep in the freezer?

Best within 1–2 weeks. It’s safe longer, but flavor and texture decline as ice crystals grow. Keep it in an airtight container with plastic wrap pressed directly on the surface.

Is the vodka necessary?

No. It’s optional. It simply helps keep the ice cream softer and easier to scoop. If you skip it, just allow a bit more time at room temperature before scooping .

Can I double the recipe?

Yes, but check your ice cream maker’s capacity. Many home machines handle about 1–1.5 quarts of base. If doubling, you may need to churn in two batches.

Rate This Recipe

No ratings yet.

Recipe Techniques and Tips

​

Custard (Crème Anglaise) Technique

  • Heat gently and stir constantly when cooking the yolk mixture. Use low–medium heat and a spatula, scraping the bottom and edges. Stop as soon as it coats a spoon and a finger-drawn line stays clean (~170–175°F / 77–80°C). Overcooking causes scrambled-egg texture.

  • Strain the custard through a fine-mesh sieve right after cooking. This removes any tiny cooked bits and gives a perfectly smooth base.

  • Chill thoroughly before churning (at least 4 hours, ideally overnight). A very cold base freezes faster in the machine, making smaller ice crystals and smoother ice cream.

Cream & Fat Management

  • Use full-fat cream for richness. With dairy, that’s heavy cream; with dairy-free, use full-fat coconut cream or a high-fat plant “cream.” Lower-fat bases taste icy and less custardy.

  • If your dairy-free cream is leaner, the 1–2 tbsp neutral oil helps mimic the mouthfeel of dairy fat.

Texture & Scoopability

  • Add 1 tbsp vodka (optional) to the chilled base before churning. Alcohol doesn’t freeze, so it keeps the ice cream softer and easier to scoop straight from the freezer.

  • For even smoother texture, you can add 1 tbsp light corn syrup or a small amount of glucose syrup; it interferes with crystal formation without making it taste sweeter.

  • Don’t over-churn. Stop when it’s thick soft-serve. Over-churning can incorporate too much air and make it foamy.

Freezing & Storage

  • Press plastic wrap directly on the surface while chilling and when storing in the freezer. This prevents a skin from forming and reduces ice crystals.

  • Store in a shallow, airtight container. Let it sit 5–10 minutes at room temperature before scooping for best texture (not needed if Vodka added).

You Might Also Like

Custard
United States Desserts

Custard

Serves 5