French Vanilla Ice Cream

also called vanilla ice cream · French custard ice cream · à la mode

The table

6 large(110 g)egg yolkswhisk to a pale ribbontempercook to 180°F (82°C)strain, then chill 4 hrchurn 25 min, then freeze
3/4 cup(150 g)granulated sugar
1 cup(240 mL)whole milkheat in a saucepan until steaming
2 cups(480 mL)heavy cream
1/4 tsptable salt
1 whole(split, seeds scraped in)vanilla bean
1 tsp(5 mL)vanilla extract
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1whisk to a pale ribbon

2heat in a saucepan until steaming

5strain, then chill 4 hr

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 25 min4 of 6 steps give no time
Needs you
about 25 min
If you get it wrong
Unforgiving — 180°F and coating a spoon; a degree or two past it the custard scrambles, and straining takes the lumps but leaves the cooked-egg taste

  1. heat in a saucepan until steaming

    not timedfrom the start

  2. whisk to a pale ribbon

    not timedfrom the start

  3. temper

    not timedfrom the start

  4. cook to 180°F (82°C)

    not timedfrom the start

  5. strain, then chill 4 hr

    4 hrwalk away(we think)from the start

  6. churn 25 min, then freeze

    25 minneeds you(we think)4 hr in

You'll need ice cream maker · saucepan

Goes with

See how it is written
>> title: French Vanilla Ice Cream
>> category: Custards & Puddings
>> tags: ice cream, custard, vanilla, frozen, make-ahead
>> counters: Diner
>> aka: vanilla ice cream, French custard ice cream, à la mode
>> pairs-with: fudgy-cocoa-brownies
>> servings: 8
>> time: 7 hr
>> slack: unforgiving — 180°F and coating a spoon; a degree or two past it the custard scrambles, and straining takes the lumps but leaves the cooked-egg taste

Heat @whole milk{1%cup}(240 mL), @heavy cream{2%cup}(480 mL), @table salt{1/4%tsp}, @vanilla bean{1%whole}(split, seeds scraped in) in a #saucepan{} until steaming.

Whisk @egg yolks{6%large}(110 g), @granulated sugar{3/4%cup}(150 g) to a pale ribbon.

Temper @&(~1)yolks{} with @&(~2)hot cream{}.

>> step: cook to 180°F (82°C)
Cook @&(~1)custard{} over medium-low, stirring, until it coats a spoon at 180°F (82°C).

>> step: strain, then chill 4 hr
Strain @&(~1)custard{} into a bowl, whisk in @vanilla extract{1%tsp}(5 mL), and chill for ~{4%hr}.

>> step: churn 25 min, then freeze
Churn @&(~1)cold custard{} in an #ice cream maker{} for ~{25%min}, then freeze until firm.