OLD FASHIONED FRENCH VANILLA ICE CREAM
Rated 5.0 stars by 1 users
Category
Ice Cream
Author:
Spice & Spirit
This old fashioned French vanilla ice cream is smooth, creamy, and timeless. Made with a custard base of milk, egg, sugar, and vanilla, then blended with whipped topping, it creates a luscious frozen dessert. Perfect on its own or paired with pies, puddings, or cakes, this recipe brings nostalgic sweetness to every bite.
Ingredients
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½ cup sugar
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2 tablespoons cornstarch
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¼ teaspoon salt
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1 egg
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2 cups milk
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1 ½ teaspoons vanilla extract
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1 cup nondairy dessert topping
Directions
Mix sugar, cornstarch, and salt in the top of a double boiler.
Add egg and stir well. Slowly stir in milk.
Place over boiling water and cook, stirring constantly, until mixture thickens slightly, about 5 – 6 minutes.
Remove from heat, add vanilla, and cool.
Pour into pan and freeze until just firm.
Remove to a chilled bowl and beat with a mixer.
Whip dessert topping separately. Fold frozen mixture into whipped topping.
Refreeze for 2–3 hours before serving.
Recipe Note
Yields: 1 quart
Use: Double boiler, 1 quart container
Why You’ll Love Old-Fashioned French Vanilla Ice Cream
This recipe delivers the creamy texture and rich vanilla flavor of classic ice cream. Its custard base ensures smoothness, while the whipped topping makes it light and luscious. Enjoyed alone or as the perfect companion to baked desserts, it’s a true old-fashioned delight.
Tips for Perfect French Vanilla Ice Cream
Use Fresh Vanilla: Quality vanilla extract brings out the classic flavor.
Chill Before Freezing: Cooling the mixture helps prevent ice crystals.
Beat Well: Incorporating air during mixing makes the texture lighter.
Old-Fashioned French Vanilla Ice Cream Variations
Chocolate: Omit egg and add 2 ounces unsweetened baking chocolate.
Coffee: Replace 1 cup milk with 1 cup strong brewed coffee.
Frequently Asked Questions (FAQs)
Q: Can I use heavy cream instead of nondairy topping?
A: Yes, whipped heavy cream can be substituted for a richer texture.
Q: Do I need an ice cream maker for this recipe?
A: No, this recipe works without a machine since it’s mixed and refrozen.
Q: How should leftovers be stored?
A: Store in a sealed container in the freezer for up to 1 week.
