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French Vanilla Ice Cream


Ingredients:

  • 2large eggs
  • 3⁄4cup sugar
  • 2cups heavy whipping cream
  • 1cup milk
  • 2teaspoons vanilla extract

Directions:

  • Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
  • Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
  • Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
  • Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese’s Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.

Reviews:

  • colecancook

    I noticed a lot of people were concerned about using raw eggs. The technique of slowly adding sugar to the beaten eggs kills the bacteria causing enzymes, "cooking" them and making them safe for consumption. I used my hand mixer instead of a whisk and it turned out great! Very easy and loved not having to stand by the stove in this heat! Next time I will use vanilla sugar to give more vanilla punch!

  • annlouise

    My 10 year old said this was the best ice cream he had ever eaten in his life, better than anything from any ice cream shop, even BooBoo Bubble Gum. He said it should get novemtrigintillion stars (he is into big numbers lately; that number is 10 to the 120th power). I used half cup sugar and 12 drops liquid stevia, raw milk & cream, and good old farm eggs. I thought it tasted like good plain vanilla, and thought about all the other add-ins, but this was a hit all on its own. This was my first time to make ice cream, and I love it.

  • Secret Agent

    Tuesday night is ice cream night around here. This was so delicious! I have a small 1 quart Deni and after 20 minutes of churning the ice cream was coming out of the top. I let it run for 30 and packed it into a plastic container to freeze. I think the ONLY thing that could improve the recipe is a scraped vanilla bean. DH just ate about a pint of it. I can see us never buying vanilla ice cream again. Thanks hcopeland! PS- I have made this four times already and it’s still the best. It makes me think of midnight ice cream binges with my Grandmother and a pint of Dolly Madison French Vanilla ice cream when I was a kid. PPS – DH told some friends the other day that my ice cream was better than any he ever had in his life! So thanks again Hcopeland!!!!!!!;)

  • fluffymoonhair

    This makes the most delicious ice cream! It takes a little muscle to whisk the eggs enough, but it’s well worth it. Make sure you get the eggs really frothy and thick; that is KEY. I’d trade a tired-out whisking arm for this ice cream any day.

  • Mgnbos

    Yum, so so simple. My husband couldn’t wait to dig in. No need for storebought again.

  • Hines’ Honey

    WOW … super easy to make and great taste. Wanted coconut so instead of 2TSP of vanilla, I used 1TSP coconut extract and 1TSP of vanilla. Wonder for Root Beer floats!

  • sheabradley7

    Just a note to those of you who say that the sugar kills bacteria. That is NOT the case. Sugar prevents the replication of bacteria, thus reduces your changes of getting food poisoning. But, there still could be small amounts present. Please see article below. http://www.washingtoncitypaper.com/blogs/citydesk/2007/11/12/ask-tim-sugar-coating-the-truth-about-raw-eggs-in-frosting/

  • amydietrichmark

    Great flavor. I used 3 cups of 2% instead of the whipping cream and milk combo and simmered it to thicken. Very tasty.

  • Cher Oliver

    I thought this was good, but not excellent because it didn’t taste like french vanilla to me. french vanilla to me is good on it’s own with a strong vanilla flavor. this ice cream is good, but it tastes like mcdonalds soft serve. or cool whip. i think it would be good with some add ins. just depends on your mood. my hubby loved it.
    i followed the recipe to a t, except i tempered the eggs. i think it may need a pinch of salt, maybe some more vanilla?

  • Rebekah of SFD

    This is amazing, delicious, and easy! I used the double boiler method (cooking the milk & sugar til slightly thickened, then slowly whisking in the eggs and cooking for a while to get the eggs cooked) before I added the cream. I also used vanilla bean paste for that authentic look and the best taste possible. LOVE this one, thanks so much for sharing!

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