Bevs Classic French Vanilla Ice Cream Recipes

JON'S SUGAR FREE FRENCH VANILLA ICE CREAM

Steps:

• Mix all thoroughly in a sauce pan.
• Cook in a saucepan over low heat, stirring regularly until it thickens*Note that it won't be as thick as a sugar based custard would be.
• Cook 15-20 minutes or until medium thick.
• Transfer custard to a bowl and refrigerate for at least an hour or until it is completely cooled.
• Put custard in your ice cream maker and follow the manufacturer's instructions.
• If you use the packet Splenda instead of the pourable Splenda be sure to cut back some as they are sweeter than the bulk.

FRENCH VANILLA ICE CREAM RECIPE

Steps:

• Before we start making the ice cream, we need to make sure that the ice cream bowl for the machine is completely frozen. Put it in the freezer the night before you plan to make the dessert.
• Pour the 1 1/2 cups milk and 1 1/2 cups heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.
• Bring the mixture to simmer over the medium heat (It will take about 10 minutes).
• While the milk mixture is warming up, we can work on the egg yolks.
• Put 4 egg yolks and 2/3 cup sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it becomes pale in color and will have a smooth and airy texture.
• When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.
• Using a ladle, slowly and gradually pour the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks.
• After you add a couple of ladles of hot liquid to the beaten eggs, and they are warmed up, you can add the rest of the milk mixture to the bowl and mix very well.
• Pour the tempered mixture back to the saucepan and put it on a low heat. Cook it for about 10 minutes, or until the mixture start to thicken and the internal temperature reaches 170-175°F.
• Pour the mixture to a clean mixing bowl through a fine-mesh strainer. That will help to remove any cooked egg pieces and the vanilla bean.
• Let the mixture cool on the counter for 30-40 minutes. Then cover with a plastic wrap and refrigerate for at least 2 hours or until it's completely cold.
• Churn the ice cream according to manufacturer's instructions
• When done, transfer it to an air tight container and freeze overnight before serving.

FRENCH VANILLA ICE CREAM

Steps:

• In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
• Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
• Continuing on speed 2 very gradually add the warm half & half and mix until blended.
• Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
• Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
• Cover with plastic wrap and chill thoroughly, at least 8 hours.
• Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
• Immediately transfer to serving dishes or freeze in an airtight freezer container.

FRENCH VANILLA ICE CREAM

Steps:

• In a medium bowl, lightly whisk together the yolks and half of the sugar.
• In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
• Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
• Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
• Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.

FRENCH VANILLA ICE CREAM

Steps:

• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.

CLASSIC VANILLA ICE CREAM

Steps:

• Combine ingredients in a blender or food processor until sugar dissolves.
• Refrigerate until needed for ice-cream maker.
• Pour into the ice cream maker and follow your ice-cream maker's instructions for freezing.
• Note: Due to variances in operating times on different models, that is not included in the prep time.