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.
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.
Similar Recipes,
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)
Equipment
Ingredients
- 3 large Egg yolks
- ½ cup Granulated Sugar 100 grams
- ¼ teaspoon Salt
- 1 cup Whole Milk 250 ml
- 1 cup Cream 250 ml
- 1 tablespoon Vanilla Extract
For Jello
- 1 packet Instant Jello
- Water as needed
Instructions
- Add milk in a sauce pan and heat till it reaches a boil. Remove from heat and set aside.
- In a mixing bowl add egg yolks, sugar and salt. Use a whisk to mix well till creamy and slightly pale.
- 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.
- 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. You will be able to draw a line on the back of a wooden spoon. That is how thick it should be. Now remove this from heat and pour it into another heat safe bowl. Let this cool down to room temperature.
- 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. Now remove from fridge. Add in vanilla and cream and mix well to combine. Now place this in a freezer and let it freeze for 6 hours.
- Take it out of freezer, transfer this to a blender and blend it on low speed for 30 seconds. This will break any ice crystals that is formed in the ice cream. Pour this back into the container and set it in freezer overnight.
- Make the jelly as given in the package directions. Pour into moulds and chill this in fridge over night.
- Now take ice cream out of the freezer and scoop it on a bowl. Top it with some jelly and DIG IN.
Nutrition
Tried this Recipe
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Food, Fun and Life in the Charente
Mmmmmm your Mum has good taste 🙂 Diane
chitraj.hegde
wow...that looks really yummy...u remind me my child hood...my mom use to prepare ice cream just like this,,but with out eggs...i use to b very yummy.i am sure this is also taste very nice..good one.
Amelia's De-ssert
delicious vanilla ice cream, yum yum
Vava
Any substitute for egg, since I am allergic to it
Kindly reply for my query
Thank you
Anonymous
Can we make it without adding eggs Or any other substitute for the eggs(my mother is a strict Vegetarian)
PRIYANKA
Yes u can make it without eggs,instead add milk powder
R.Vinayaga Prabhu
Can we make it without adding eggs Or any other substitute for the eggs(my mother is a strict Vegetarian)
R.Vinayaga Prabhu
Can we make the ice cream without adding eggs Or any other substitute for the eggs(my mother is a strict Vegetarian)
Nithya
Extremely delicious 🙂
Priya
Wow seriously u r killing me with ur clicks,just cant take my eyes from the last click..
Vare//.
WOW it looks so delicious, i luv the vainilla ice cream, its one of my favourites flavors" ill be waiting another recipe like this! =) Byee! (visit my blog wsome day)
Ricki Jill Treleaven
Yummy...this is a custard-style ice cream, correct? Thanks so much for posting this recipe because my husband has been looking for a custard-based ice cream recipe.
Gloria
Look delicious!! gloria
Dzoli
I think people taht have no icecream amker will love your post:))
RAKS KITCHEN
Wow,awesome combination! Looks so delectable!
Radhika
This looks so yummy. Home made is always best.
Aarthi
@prabhu...I think you can use egg substitute powder for this...I have no idea of making it without eggs...because i have not tried it.
@Ricki...you are welcome dear..
Thanks everyone for your lovely comments...
Sharmilee! :)
Who will say no to this...looks so delicious
Suhaina
Icecream looks wonderful..perfectly done without the icecream maker.
My mom used to make this in our childhood days and pour in the ice cube trays.. reminds of child hood days.
Icecream for 150Rs that is too much...Didn't u see the price in the menu card before u ordered it???
Aarthi
@suhaina yes i saw the card..But i thought may be it is some kind of innovative icecream..he he...
Raina
Funny story..lol I also like ordering unusual ice cream flavors but I still definitely love vanilla too. Yours looks great. Thank you for the excellent instruction. I like that I do not need an ice cream maker since I do not have one:)
Food Glorious Food!
Looks heavenly!! Yummy! Thanks for sharing dear!
Mari
I am curious to try this combination. I am sure it is YUMMY!
Hugs
Teresa Blackburn
Aarthi, you have made the classic vanilla ice cream in a very interesting way. Love it.
Aarthi
@Sharmilee!...That is true...
@Teresa Blackburn..Thanks dear...
@Mari ..yes it is...
@Archana ...thanks dear...Hope you enjoyed my story..I just poured into my mould and unmoulded,i didn't do anything..I think it depends on the jelly crystals you are using a the mould...I would advise you to try this with "Jello jelly crystals"..Or try to spread some oil in the jelly mould and then pour your liquid in it...
@Food Glorious Food..yes it is ....You are welcome..
@Raina...I am happy that u enjoyed my story...Thankyou dear..It is a great recipe to try without icecream maker...
@Radhika..yes it is...
@RAKS KITCHEN....yes it is..Thanks for your comments
@Hamaree Rasoi ..ya it is perfect for hot summer days
@Dzoli..thanks dear...
@M.R.T.E..thanks dear...i will surely check your blog...
@Gloria..thanks for your comment
@Vare//.Thanks dear
@Priya...I am happy that you like it...
Supriya
Hi..on an ice cream mission today...gonna try this for my son's bday this sunday, as ice cream and jelly both are his demands for the bday. Love the energy and your interest in cooking...really i am startled to here that you are experimenting so much before your marriage. Hats off to you. Gonna try this today. Thanks for the recipe and all the best wishes for your marraige.
Sangeetha Nambi
Aarthi: Milk will not get curdle while heating with egg yolks ???
Aarthi
@Sangeetha NambiYou should heat it slowly and stir continuously.If it starts to curdle beat it in a blender
shabna
can i use low fat milk...
Aarthi
@shabnafull fat milk is preferred for icecream. but u can use low fat
Anonymous
I tried vanilla icecream it got curdled I put in blender but the result is not creamy its like ice cubes.why is that so?
Aarthi
@Anonymousu must have cooked on a high heat so the eggs must have curdled.
Anonymous
Will this be exactly creamy or just like ice cubes?
Aarthi
@Anonymousit will be creamy
Anonymous
whole egg or only egg yolk??
Aarthi
@Anonymousit is egg yolks
Anonymous
Did u mean vanilla essence or vanilla syrup
Anonymous
Is it vanilla ess or vanilla syrup
soumya
Can u please specify the cup measure of sugar-grams approx. Thanks
Aarthi
1 cup of sugar is around 200 grams
Anonymous
Hi Aarthi,
Mouth watering, ice cream is looking so delicious. is that vanilla essence or vanilla syrup?
Anonymous
Is it boiled milk?