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Home » Recipes » Desserts Recipes

Homemade French Vanilla Ice Cream and a Dirty Secret

Published: May 8, 2009 Last Updated: Jan 22, 2020 by Marye 675 words. | About 4 minutes to read this article.

Vanilla ice cream like you've never had it before - so much vanilla that it's almost a new flavor. Cream and half and half mean that this is rich, dense, and creamy - better than your favorite premium ice cream. Make it exactly like the recipe once then experiment by folding in chocolate chips, fruit, or whatever you like.
Total time 40 minutes
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Homemade French vanilla ice cream is the most basic ice cream of all. You can add nearly anything to it.

I have to admit that vanilla ice cream has never been my favorite. It didn't satisfy me the way that chocolate did - it was bland, boring, and more or less an empty canvas. You know, the stuff you had to have to hold the hot fudge. My dad used to say vanilla was like kissing your sister. It wasn't something I chose over chocolate chocolate chip, you know? Then I decided to play with the flavor — Just how intense can you make vanilla?

Well, guess what? You can make it pretty intense.

I started with French vanilla and went from there. My very favorite vanilla ice cream had always been Breyer's Vanilla Bean so I knew I was going to want vanilla bean in there. I had also learned, from making my own vanilla extract, that bourbon intensifies vanilla flavor. Many people make their vanilla with vodka but I prefer a really high quality bourbon. I also used vanilla sugar but you don't have to if you don't have any on hand.

So, what did I end up with? Triple French Vanilla ice cream. Homemade French Vanilla Ice Cream, y'all. I am focusing on the word homemade because so much of the homemade ice cream I've had has been sort of grainy and icky. This is not. Not at all! Sensual, seductive, intense...almost chocolate in character...think of expensive ivory silk (peace silk, of course) and the way that it feels on a hot day when you slide on that luxurious silk robe after a fragrant bath.

I really encourage you to make it plain the first time to see how you like it, how you might want to adjust the flavor, and what the texture is like. After that? Go crazy. Add anything you want to it.

  • Ripe peaches
  • Strawberries
  • Blackberries
  • Bananas
  • Nuts
  • White chocolate chips
  • Chocolate chips
  • Your favorite candy

Or...my personal favorite, (dirty-little-secret ) pretzels.

This is the basic ice cream base for most other ice creams I make. It is a high fat, premium type ice cream, intensely rich with a great mouth feel. If you happen to have trouble with fats, or if you prefer less fat, you can switch the half and half for whole milk. Don't do it unless you have to because it will totally change the texture and, since fat carries flavor, the flavor will be less intense.

Add fruit, nuts, and other items at the end of the freezing time. This will keep the ingredients spread out randomly rather than having them all float to the top or sink to the bottom. All homemade ice cream should be made the day before you want to serve it. It "ripens" in the freezer overnight and the texture changes, the flavor mellows, and it won't melt so quickly in the bowl.

Homemade french vanilla ice cream in a glass. ice cream
4 from 1 vote

Triple French Vanilla Ice Cream

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Vanilla ice cream like you've never had it before - so much vanilla that it's almost a new flavor. Cream and half and half mean that this is rich, dense, and creamy - better than your favorite premium ice cream. Make it exactly like the recipe once then experiment by folding in chocolate chips, fruit, or whatever you like.
Course Ice Cream
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings:16
Calories:279
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 3 cups half and half
  • 3 cups heavy cream
  • 1 ¼ cups granulated sugar or vanilla sugar
  • 2 3- inch vanilla beans, , split
  • 1 ½ teaspoons pure Vanilla extract
  • 1 teaspoon natural French Vanilla flavoring
  • 1 tablespoon bourbon, (optional)
  • ⅛ teaspoon salt

Instructions

  • Heat the sugar, salt, vanilla beans, bourbon, and half and half in a heavy saucepan until it is very hot and bubbles form around the edge. Do not let it boil.
  • Remove from heat, cover, and allow to cool completely.
  • Longer is better. Overnight will yield the most vanilla flavor.
  • Remove the vanilla beans.
  • Scrape the seeds and pulp back into the cream mixture, discard the shell or use it to make vanilla sugar.
  • Beat the heavy cream until soft peaks form.
  • Add vanilla extract and French vanilla flavoring.
  • Fold into half and half mixture carefully.
  • Freeze according to manufacturer’s directions.

Nutrition Facts

Calories: 279kcal | Carbohydrates: 19g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 53mg | Potassium: 92mg | Sugar: 15g | Vitamin A: 815IU | Vitamin C: 0.7mg | Calcium: 77mg | Iron: 0.1mg

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Jessie

      June 27, 2013 at 9:41 pm

      So, you listed French vanilla flavoring in your ice cream ingredient list. What kind, and how can you find a flavoring that you know is not made of anal glands??

      Reply
      • Marye Audet

        June 27, 2013 at 9:58 pm

        That's easy. I make my own with vanilla beans and vodka. 🙂

    2. Jim Mosier

      April 07, 2011 at 2:22 pm

      Dang. I'll never be able to look a Beaver square in the eyes again...Without thinking about your ice cream recipe. Thank you Mrs. Beaver, oh and thank you too Marye 🙂

      Reply
      • marye

        April 07, 2011 at 6:17 pm

        😀 You crack me up, Jim. Seriously. Thanks.

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