French Vanilla Ice Cream
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- Recipe categories: Dairy, Eggs, Sugar,
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Average Rating:
Total Reviews: 7
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By robbynbeck_2080092
Pomona, CA
on May 06, 2011
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Delicious and creamy. SOOO much better than store-bought! Had to substitute vanilla extract for actual beans, but I doubt that made a difference.
By Chef #1235892
Garden Grove, CA
on November 16, 2009
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smooth and creamy. wonderful!
By miiz826_8157266
thibodaux, LA
on August 15, 2007
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YUM
By vkeith_5658070
Maryville, TN
on June 21, 2006
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I doubled the recipe and ended up with just over three quarts of finished ice cream. I slightly modified the doubled recipe by adding a teaspoon and a half of vanilla instead of adding an extra vanilla bean. The ice cream had a very rich flavor and good texture.
If I were to make this ice cream recipe again, I would still double it except I would just use 1.25 cup of sugar (instead of 1.5 cup and probably use two less eggs and make up the difference with milk. I would also only add one teaspoon of vanilla (instead of the 1.5 teaspoon I originally used.
By weiskopf_5487627
Ephrata, PA
on June 01, 2006
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COOL RECIPE!!!!!!
By knmgarcia_2738228
Compton, CA
on May 26, 2005
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Pleas show me how to make ice cream
By investor11_360815
fresno, CA
on August 11, 2004
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Once I discovered how to successfully make this, it was awesome. The secret to making ice cream is 1 make sure the cream mixture going into the eggs isn't too hot. 175 degrees is good and 2 after it thickens, put it in the freezer and let it get cold before putting in machine. Better than Haagen Daaz.