Madagascar Bourbon Vanilla Ice Cream (French Style)

By , December 9, 2013 16:41


I have just discovered the joys of  ice cream making at the restaurant, due to a gift from a friend (THANK YOU LIL DB!!!).  The reviews all came back as “This is the best freakin ice cream I’ve EVER had!!” so, it may be a staple recipe!! The image above was our inaugural batch, served as a tasting with Spicy Caramel Sauce, whose recipe you can also find on this site!  The key to this ice cream’s allure is this magical little bottle of yum:




  • 1C Whole Milk
  • 2C Heavy Cream
  • 3/4C Granulated Sugar
  • Pinch of Kosher Salt
  • 6 Egg yolks (8 for a richer custard like consistency)
  • 1T Madagascar Bourbon Vanilla Powder


  • Heat milk, cream, vanilla, sugar, and salt until sugar is dissolved.  Remove from heat.
  • In a separate bowl, whisk egg yolks, SLOWLY adding the cream mixture to temper eggs.  Once all the cream mixture is incorporated, pour back into the sauce pan.
  • Place saucepan over medium heat and constantly stir until mixture thickens to coat the back of a spoon.  Run your finger through the back of the spoon.  If the sauce doesn’t run back into the stripe you just made with your finger, remove from heat.  Pour into a large bowl over an ice bath.  Whisk mixture until cool.
  • Pour custard into ice cream bowl (this has been frozen for about 4 hours prior, preferably overnight) and churn to manufacturer’s directions (about 20-25 mins).  Using a rubber spatula, place ice cream into freezable container and freeze for about 4 hours before serving. Yields 1 quart of ice cream.

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