French Vanilla Ice Cream


4 quarts

Chatham Bars Inn

Prep time6 hours
Recipe TypesSnacks and Treats


The most delicious, decadent ice cream you have ever had



French Vanilla Ice Cream (from CBI)

1 quart milk (whole milk will make the best!)
½ quart heavy cream
1 vanilla bean, split and scraped with seeds
1 cup sugar

20 egg yolks (Yes...20)
¾ cup sugar

(Sometimes I also add 4 cinnamon sticks and 8-10 whole coffee beans)

In a 5 quart pot boil the milk, cream vanilla beans with seeds and 1 cup sugar. (add cinnamon sticks and coffee beans if using.)

In a large bowl mix together the egg yols and remaining ¾ cup of sugar.

Temper the egg and sugar mixture by ladling about 3 scoops of the hot milk mixture into the egg mixture.  This is done so when you combine them all together they will accept each other nicely.

Add the egg-milk mixture to the remaining hot milk mixture over heat.  Stir and warm until the spatula is thinly coated (about 170-175 degrees F).  Do not overcook.

Strain the mixture to remove vanilla bean, (coffee beans, if added) and any yolk that did not get mixed in. 

Chill the mixture over a cool ice bath.  Refrigerate overnight if desired.  Once the mixture is thoroughly chilled follow the directions on your ice cream machine.

seashanty's picture

smiley thanks!

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