Description
This homemade French vanilla ice cream uses a rich custard base to achieve a creamy texture and deep yellow color. It includes a sophisticated burnt honey caramel swirl, elevating the classic dessert to something special for family gatherings.
Ingredients
Scale
- 6 large egg yolks
- 200 grams granulated sugar, divided
- 475 milliliters whole milk
- 475 milliliters heavy cream, divided
- 10 milliliters alcohol-free vanilla extract
- 0.25 teaspoon fine sea salt
- 60 milliliters water
- 60 milliliters honey
- 55 grams unsalted butter, cut into cubes
- 0.125 teaspoon flaky sea salt
Instructions
- Prepare Custard Base: Whisk egg yolks with 75g of granulated sugar until light yellow and creamy. Heat milk and 355ml heavy cream over medium heat until steamy. Temper the egg mixture by slowly whisking in about a third of the hot milk mixture, then pour the tempered mixture back into the saucepan with the remaining hot liquid.
- Cook Custard: Cook over low-medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 175-180°F). Do not allow the mixture to boil. Strain immediately through a fine-mesh sieve into a clean, chilled bowl to remove any lumps.
- Chill Base: Stir the vanilla extract into the strained custard. Cover the surface directly with plastic wrap to prevent a skin from forming, then chill in the refrigerator for at least 4 hours or preferably overnight until thoroughly cold.
- Make Burnt Honey Caramel Swirl: Combine the remaining 125g granulated sugar and water in a separate saucepan. Cook over medium-high heat until the sugar melts and turns a deep amber color, gently swirling the pan. Remove from heat immediately. Stir in the honey, then gradually whisk in the remaining 120ml heavy cream and cubed unsalted butter until smooth; stir in the flaky sea salt. Let the caramel cool completely to room temperature.
- Churn Ice Cream and Swirl Caramel: Once both the custard base and caramel are thoroughly chilled, churn the custard base in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency. In a freezer-safe container, alternate layers of churned ice cream and generous dollops of the cooled burnt honey caramel swirl. Use a butter knife or skewer to gently swirl the caramel through the ice cream, being careful not to overmix.
- Final Freeze and Serve: Cover the container tightly and freeze for at least 4-6 hours, or until the ice cream is firm. To serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.
Notes
Ensure all ingredients and equipment are cold before churning for best results. If the custard overcooks and lumps form, immediately strain through a fine-mesh sieve. To prevent the caramel from seizing, slightly warm the heavy cream before adding it to the hot sugar. Allow the finished ice cream to soften for 5-10 minutes at room temperature before scooping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned Ice Cream, Custard Base
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 640 kcal
- Sugar: 52 g
- Sodium: 120 mg
- Fat: 42 g
- Saturated Fat: 30 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 200 mg
Keywords: French Vanilla, Homemade Ice Cream, Burnt Honey Caramel, Custard Base, Dessert, Swirl Ice Cream, Sweet Treat