My French Vanilla Ice Cream is smooth and impossibly creamy! It is bursting with warm vanilla flavor and it is perfect by itself or as a compliment any dessert! (Yes, any)
Plain vanilla. Who started the horrible rumor that vanilla ice cream is plain? Probably Hershey’s.
However, there is nothing plain about this rich, creamy French Vanilla Ice Cream! I used a whole vanilla bean plus more vanilla bean paste to amp up the vanilla flavor and it Shines!
This is the kind of vanilla ice cream that is special enough for a celebration!
What are we celebrating?
Well I’ll let you in on a little secret that I have been holding inside until I’ve practically burst…
I’m going to CULINARY SCHOOL!!!
…in 15 days
…in New York City!
On January 20th I start the Pastry Arts Program at the International Culinary Institute in NYC, and I am so excited that I can barely sleep! I can’t wait to share this incredible experience with you and pass along all of the skills that I learn.
I also happen to love New York City. It is seriously like a dream come true.
But enough about me! More French Vanilla Ice Cream!
This ice cream is rich and creamy from the combination of heavy cream and 4 egg yolks. I wanted to use enough egg yolks to create a thick, rich custard base without having a hint of yolk flavor. This is less than the 5 yolks in my rich chocolate ice cream, but chocolate is a much more powerful flavor than vanilla and it could mask that yolky flavor.
It is rich enough to enjoy by itself or with a little fruit, or it makes a magical pairing on apple or pear crisp, apple pie, pecan pie, or just plain with chocolate fudge sauce the way my Dad likes it.
Or straight from the container which is how my husband likes it!!
No matter how you eat it, it is anything but plain!
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking