French Vanilla Ice Cream Recipe | COLINary

Another summer recipe! This French Vanilla ice cream is so creamy and smooth that you’ll have to give it a try. Egg yolks are cooked up to a certain temperature to make them safe to eat, so don’t be afraid of them as they’re what makes all the difference in the taste. Start making your own ice cream and other frozen desserts by investing in an ice cream maker! It’s totally worth the investment. Enjoy!
– Colin

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French Vanilla Ice Cream
Makes about 6 cups

Ingredients
• 2 ½ cup heavy cream
• 1 cup low-fat milk
• 1 cup granulated white sugar
• 5 large egg yolks
• pinch of salt
• 1 tablespoon pure vanilla extract

Procedure
1. Whisk together egg yolks, salt, and sugar in a large bowl until pale and thick. Combine with heavy cream and milk and whisk until well combined.
2. Over medium-low heat, heat the mixture stirring occasionally until it reaches 160°F (71°C). Do not let it boil.
3. Strain the mixture with a fine mesh strainer. Cover with plastic wrap and chill using an ice bath. Once cooled, add in the vanilla extract and wait until mixture is below 40°F (4°C). It may be stored in the refrigerator overnight, or cooled in the freezer (don’t let it freeze).
4. Churn according to manufacturer’s instructions, about 20 minutes to a soft, creamy texture like soft serve. Quickly transfer to an airtight container and freeze until set, about 3 hours.

Music: “Into The Clouds” by Nicolai Heidlas
https://www.hooksounds.com/royalty-free-music/into-the-clouds/

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