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Classic French Vanilla Ice Cream

This velvety French vanilla ice cream traces its origins to 17th-century European courts, where rich dairy and sugar were transformed into luxurious frozen desserts. The delicate balance of heavy cream, whole milk, cane sugar, pure vanilla extract, and a hint of sea salt creates a smooth, melt-in-your-mouth texture and bright vanilla aroma. Chilling the custard base before churning prevents large ice crystals and ensures a tender, creamy mouthfeel. Enjoy it solo or pair with warm fruit compote, fresh berries, or a drizzle of chocolate sauce. Make it ahead for effortless entertaining and experiment with mix-ins like cookie crumbs or fruit swirls to personalize this timeless treat.

Dessert | French | Egg Free | Gluten Free | Halal | Nut Free | Shellfish Free | Soy Free | Vegetarian | Ice Cream | Bowl | Parchment Paper | Saucepan | Whisk | Heavy Cream | Milk | Sugar | Vanilla Extract | Mixing | Whisking | Make Ahead | Overnight | Ice Cream Maker
Time to complete

Prep

10min

Cook

5min

Wait

2h

Total

2h 15min

Ingredients (Makes 8 servings)
  • 1½ cups (360 ml) heavy cream
  • 1½ cups (360 ml) whole milk
  • ⅔ cup (135 g) cane sugar
  • 2 teaspoons (10 ml) vanilla extract
  • ⅛ teaspoon (0.7 g) sea salt
Nutrition Information (per 100g)
  • Calories: 230
  • Fat: 15
  • Protein: 3
  • Carbohydrates: 18
  • Fiber: 0
Directions

Make the Custard Base

  • 1. Combine heavy cream, whole milk, cane sugar, vanilla extract, and sea salt in a medium saucepan.
  • 2. Warm over medium–low heat (about 80 °C/176 °F), whisking frequently, until sugar fully dissolves, about 5 minutes. Do not boil.

Chill the Base

  • 3. Pour mixture into a heatproof bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours or up to 12 hours.

Churn

  • 4. Whisk chilled base briefly. Pour into the ice cream maker bowl (frozen) and churn 20–30 minutes until soft-serve consistency.

Freeze to Firm Up

  • 5. Transfer churned ice cream to an airtight container, cover with parchment, seal, and freeze 2–4 hours.

Serve & Store

  • 6. Scoop immediately for soft-serve texture, or soften 5–10 minutes at room temperature. Store up to 1 month.
Cookix's Secrets

Chill Thoroughly

  • Cover surface of custard with plastic wrap to prevent skin formation.

Custard Quality

  • Use full-fat dairy and avoid boiling to prevent grainy texture.

Flavor Boost

  • Infuse base with a split vanilla bean for extra vanilla depth.

Flavor Swaps

  • Substitute vanilla extract with almond or mint extract for a unique twist.

Healthier Version

  • Replace half the heavy cream with Greek yogurt and reduce sugar to ½ cup for lower fat.

Machine Prep

  • Ensure ice cream maker bowl is rock-solid frozen before churning.

Mix-Ins

  • Fold in chopped dark chocolate or crushed cookies during last 5 minutes of churning.

Seasonal Fruits

  • Swirl in fresh strawberry or mango purée during the final churn for a fruity ribbon.