French vanilla ice cream (custard)
Vanilla ice cream made on an egg-yolk custard: rich, smooth and golden. The yolks add fat and protein that make it creamy without extra cream.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Whole milk 3.5% | 490 g |
|---|---|
| Cream 35% | 230 g |
| Egg yolk | 80 g |
| Skim milk powder | 44 g |
| Sucrose (table sugar) | 151 g |
| Vanilla extract | 5 g |
Balanced for French style (custard)
- Fat
- 12.2%
- Sweeteners
- 15.1%
- MSNF
- 9.9%
- Total solids
- 39.1%
- Scoops best at
- −12 °C
Every number is inside the French style (custard) template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Whisk the yolks with half the sugar.
- Heat the milk and cream with the rest of the sugar and the milk powder until steaming.
- Pour a little hot milk into the yolks, whisking, then pour everything back into the pan.
- Cook gently to 82–84 °C, stirring, until it coats a spoon. Don’t let it boil.
- Cool quickly, stir in the vanilla, and chill for 4 to 12 hours. Churn, then freeze until firm.
Egg yolks start locked at 8% of the mix. Want it richer? Set them to Strong in Scoopable.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.