This is the choose your own adventure of vanilla ice creams! We’ve developed recipes for the three most iconic ice cream styles: American, French, and frozen custard. Perfectly stabilized to knock down those ice crystals for the perfect scoop, these recipes are a jumping off point for your ice cream dreams in which ever style you prefer!
Click below to jump to your style!
Classic American Style Vanilla Ice Cream
French Vanilla Ice Cream
Vanilla Frozen Custard
Classic American Vanilla Ice Cream
This classic no cook ice cream is more prone to ice crystal formation compared to other ice cream bases due to its lower fat content. We used Perfect Sorbet to banish that icy frost since it’s the best stabilizer for ice cream and sorbets that are not heated. We finished this recipe with Grade A vanilla beans to get that authentic vanilla flavor without cutting any corners. Make it at home today!
Difficulty
Beginner
Ingredients
- 120ml (½ Cup) Milk
- 240ml (1 Cup) Heavy Cream
- ½ Vanilla Bean, Scraped
- 90g (¼ cup +2 Tbsp) Sugar
- 1 Pinch of Salt
- 1.5g (½ tsp) Perfect Sorbet
Equipment
- Blender
- Ice Cream Churn
- Immersion Circulator (optional)
- Double Boiler and an Instant-Read ThermometerÂ
Timing
Active Time: 20 Minutes
Total Time: 4 Hours
Yield
1 Pint
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Prepare Ingredients
If your ice cream maker has a pre-cooling function, start that now. If not, take any steps to assure the churn is ready.ÂIn a blender combine the milk, heavy cream, and vanilla bean.ÂIn a small bowl mix the sugar, salt, and perfect sorbet.
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Blend, Chill, and Churn
Begin blending the milk and cream mixture, once blending slowly sprinkle in the dry ingredients.ÂPlace the ice cream base in the refrigerator for 1 hour or until completely cool.ÂAssemble your ice cream churn and begin churning the ice cream according to the manufacturer’s instructions.ÂOnce churned, cover and place the ice cream in the freezer until service.
French Vanilla Ice Cream
This traditional French vanilla ice cream is a rich and creamy treat. We keep it smooth with our Perfect Ice Cream. To get the best vanilla flavor we chose our grade A vanilla beans. Now you can make the very best at home today, give it a try!
Difficulty
Beginner
Ingredients
- 120ml (½ Cup) Milk
- 240ml (1 Cup) Heavy Cream
- ½ Vanilla Bean, Scraped
- 60g (3 each) Large Egg Yolks
- 90g (¼ cup +2 Tbsp) Sugar
- 1 Pinch of Salt
- 1.5g (½ tsp) Perfect Ice Cream
Equipment
- Blender
- Ice Cream Churn
- Immersion Circulator (optional)
- Or Double Boiler and an Instant Read Thermometer
Timing
Active Time: 20 Minutes
Total Time: 24 Hours
Yield
1 Pint
-
Prepare Ingredients
If your ice cream maker has a pre-cooling function, start that now. If not, take any steps to assure the churn is ready.ÂIn a heavy bottom pot combine the milk, heavy cream, and vanilla bean.ÂIn a small bowl mix the sugar, salt, and perfect Ice cream.
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Cook – Double Boiler Method
Combine the sugar mixture and egg yolks together.ÂOnce the cream and milk have been heated slowly temper the cream into the eggs while constantly whisking. Once all the cream and milk have been added, place the mixture over a double boiler.ÂWhile whisking, heat the mixture until it reaches 180°F. Do not overheat or you will run the risk of curdling the eggs.ÂPlace the ice cream base in the refrigerator for 24 hours or until completely cool.
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Cook – Sous Vide Method
Preheat an immersion circulator to 180°F.ÂCombine the sugar mixture, vanilla bean and eggs together. Whisk in the milk and cream and pour it all into a vacuum seal bag and seal it shut.ÂPlace the ice cream base into the immersion circulator for 30 minutes.ÂOnce the 30 minutes has elapsed remove the bag and plunge it into ice water.ÂAllow the ice cream base to cool completely, for best results allow the base to age overnight.
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Churn
Assemble your ice cream churn and begin churning the ice cream according to the manufacturer’s instructions.ÂOnce churned, cover and place the ice cream in the freezer until service.
Frozen Vanilla Custard
Frozen custard contains extra egg yolks for an extra creamy and decadent texture. To get a perfect scoop we add Perfect Ice Cream to ward off ice crystals. For the simple yet bold vanilla flavor we chose grade A Madagascar vanilla beans. Give this recipe a shot today!
Difficulty
Beginner
Ingredients
- 120ml (½ Cup) Milk
- 240ml (1 Cup) Heavy Cream
- ½ Vanilla Bean, Scraped
- 100g (5 each) Large Egg Yolks
- 90g (¼ cup +2 Tbsp) Sugar
- 1 Pinch Salt
- 1.5g (½ tsp) Perfect Ice Cream
Equipment
- Blender
- Ice Cream Churn
- Immersion Circulator (optional)
- Or Double Boiler and an Instant-read Thermometer
Timing
Active Time: 20 Minutes
Total Time: 24 Hours
Yeild
1 Pint
-
Prepare Ingredients
If your ice cream maker has a pre-cooling function, start that now. If not, take any steps to assure the churn is ready.ÂIn a heavy bottom pot combine the milk, heavy cream, and vanilla bean.ÂIn a small bowl mix the sugar, salt, and perfect Ice cream.
-
Cook – Double Boiler Method
Combine the sugar mixture and eggs together.ÂOnce the cream and milk have been heated slowly temper the cream into the eggs while constantly whisking. Once all the cream and milk have been added, place the mixture over a double boiler.ÂÂWhile whisking, heat the mixture until it reaches 180F. Do not overheat the base or you run the risk of curdling the eggs.ÂPlace the custard base in the refrigerator for 24 hours or until completely cool.
-
Cook – Sous Vide Method
Preheat an immersion circulator to 180°F.ÂIn a small bowl mix the sugar, salt, and perfect Ice cream.ÂCombine the sugar mixture, vanilla bean and eggs together. Whisk in the milk and cream and pour it all into a vacuum seal bag and seal it shut.ÂPlace the custard base into the immersion circulator for 30 minutes.ÂOnce the 30 minutes has elapsed remove the bag and plunge it into ice water.ÂAllow the custard base to cool completely, for best results allow the base to age overnight.
-
Churn
Assemble your ice cream churn and begin churning the ice cream according to the manufacturer’s instructions.ÂOnce churned, cover and place the frozen custard in the freezer for at least 2 hours before serving.
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