Nothing beats an Ice cream made the Authentic Way. In this blog post, learn how to make creamy dreamy French vanilla ice cream made the authentic way using egg yolks. You can make my no churn vanilla ice cream for ease. I turned the perfect creamy ice cream into my childhood nostalgic Jelly Ice cream.The combination of jiggly wiggly jelly with ice cream is heaven.
French Vanilla ice cream
This is my mom’s all time favorite ice cream. Whenever we go to any ice cream parlour, she used to order this all time. I like to go adventurous with my food and I used to order different flavours.
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The ice cream which I made in this recipe is homemade. I made it the authentic way using milk, cream and egg yolks and it turned out super creamy and dreamy. Once you try this version of ice cream, you will definitely be making it more and more.
About French Vanilla Ice cream
You can make Ice cream hundreds of different way. But this version is the best ever recipe you will ever try. I made a traditional style ice cream using egg yolks, cream, milk, sugar, salt and vanilla.
Since I want this recipe to be accessible to all. I didn’t use my Ice cream machine. I churned it in my blender and still it turned out so good.
For some people, ice cream made with eggs may sound weird or gross. But it is the most authentic way of making ice cream. The egg yolks act as a thickener and emulsifier in the ice cream which creates a smooth creamy mouth feel. If you don’t want to use eggs, check my no churn vanilla ice cream and commercial ice cream.
Even though the recipe looks simple. There are few point which you have to keep in mind mainly when cooking the egg yolks. There is a most important step known as “Tempering Eggs“.
Tempering eggs are nothing but pouring the hot milk over the egg mixture gently and slowly while mixing it constantly using a whisk. This step tempers the egg yolk. It increase the temperature of the egg yolk which prevents the egg yolk from curdling.
Another important step you have to remember is while cooking the custard please cook in a slow flame or else the egg will get scrambled. If the egg looks like it is getting curdled, don’t panic. Just take it off the heat and immerse the pot in some ice cold water.
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After making ice cream the authentic way, guess what I served it with. It is India’s popular jelly ice cream. It is nothing but, vanilla ice cream served with instant jello.
Jelly Ice cream is a popular ice cream of choice which is loved by many. It is one of my childhood favorite ice cream or choice. Even though making jelly at home is easy, it can seem tedius. So you can opt for ready packet jello for ease.
More Jello Recipes
Ingredients
- Whole milk – use full fat milk for making this ice cream, since this recipe doesn’t uses cream. You have to use full fat milk. Low fat milk or dairy free milk like almond milk won’t work.
- Egg yolk – this ice cream is made the authentic way. It uses egg yolks to make the custard.
- Cream – use high quality, high fat content cream for the rich and creamy taste. I used milkymist cream in my recipe.
- Sugar – you can reduce the sugar quantity as per your taste. I used granulated sugar.
- Vanilla Extract – use the finest quality vanilla extract for making this ice cream. You can use vanilla bean for intense vanilla flavour.
- Salt – it may seem weird to add salt in ice cream. but it enhances the taste of the ice cream.
- Instant Jello – for the jello part, I used store bought jello packets which make my life easy and simple.
Step by Step pictures
Tempering Eggs
1)Add milk in a sauce pan and heat till it reaches a boil. Remove from heat and set aside.
2)In a mixing bowl add egg yolks, sugar and salt.
3)Use a whisk to mix well till creamy and slightly pale.
4)Pour the hot milk over the egg mixture gently and slowly while mixing it constantly using a whisk. This step tempers the egg yolk. It increase the temperature of the egg yolk which prevents the egg yolk from curdling.
5)Now we are going to cook this mixture to a custard.
Cooking Custard
6)Pour this mixture back into the sauce pan and place on lowest heat possible. Cook this on low heat while mixing constantly till it gets thickened.
7)You will be able to draw a line on the back of a wooden spoon. That is how thick it should be.
8)Now remove this from heat and pour it into another heat safe bowl. Now place a sheet of plastic wrap or parchment paper over the custard. Let the paper or plastic wrap touch the top of the custard. This will prevent a skin forming on top. Now place this in fridge and leave to chill for 4 hours. The custard will thicken more.
Making ice cream base
9)Now remove the custard from fridge. Discard the parchment paper. Add in vanilla extract. I used my homemade vanilla.
10)Pour in cream and mix well to combine.
11)Now place this in a freezer and let it freeze for 6 hours.
Churning ice cream
12)Take it out of freezer, transfer this to a blender and blend it on low speed for 30 seconds.
13)This will break any ice crystals that is formed in the ice cream.
14)Pour this back into the container and set it in freezer overnight.
15)Vanilla ice cream ready to serve.
Making Jello
16)Make the jelly as given in the package directions.
17)Mine just asked to mix hot water and set in fridge.
18)Jelly is ready to serve.
19)Now take ice cream out of the freezer and scoop it on a bowl. Top it with some jelly and DIG IN.
Expert Tips
- Use full fat milk for maximum creamy texture. Using low fat milk won’t work.
- You cannot use almond milk, oat milk or other dairy free milk in this recipe.
- Once egg yolk is mixed with milk, cook it on low heat stirring constantly else it may curdle.
- The one thing you have to remember is while cooking the custard please cook in a slow flame or else the egg will get scrambled. If the egg looks like it is getting curdled, don’t panic. Just take it off the heat and immerse the pot in some ice cold water.
- When blending the ice cream, don’t over blend else it may curdle.
FAQ
What to do if my custard curdles?
The one thing you have to remember is while cooking the custard please cook in a slow flame or else the egg will get scrambled. If the egg looks like it is getting curdled, don’t panic. Just take it off the heat and immerse the pot in some ice cold water.
📖 Get Recipe
French Vanilla Ice Cream Recipe (Jelly Ice cream Recipe)
Nutrition
Nutrition Facts
French Vanilla Ice Cream Recipe (Jelly Ice cream Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Ice cream Recipes to try
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