French Vanilla Ice Cream

Team Shambles

We didn’t actually make this particular ice cream; the technique to make the custard needed for the ice cream is the same basic technique we used to make the sauce anglaise, so there was no need to practice it twice. It seems odd but in order for an ice cream to be considered “French” vanilla, it needs to be made with a custard. Anyways, each recipe also makes 3 pints of ice cream so it would have been a little bit excessive for all of us to make some. Fortunately we did get to eat the ice cream from the demonstration, which tasted absolutely spectacular. Really, the only downside was how quickly it melted with the hot strudel and sauce anglaise.


Chef Marco doling out portions


“You’re in a pastry kitchen. If you don’t like sweet things, make a salad.” – Chef Marco


  • 720 mL full fat milk
  • 1 vanilla bean
  • 150 mL full fat milk
  • 40 g glucose syrup
  • 8 egg yolks
  • 280 g granulated sugar
  • 450 mL whipping cream


  1. In a saucepan, heat the milk and vanilla pod.
  2. Whisk together the remaining milk with the glucose and sugar. Once dissolved, add the egg yolks and mix well.
  3. Once the milk on the saucepan is boiling, add a bit of the boiling milk to the eggs to temper them, and add back to the saucepan.
  4. Constantly stir the mixture until it reaches exactly 82˚C.
  5. Remove the mixture from heat immediately, and strain into a container that is on an ice water bath.
  6. Once it has chilled, cover with saran wrap and place in the fridge to ripen for a full day.
  7. After a day, add the whipping cream to it and mix well.
  8. Put into an ice cream machine and churn.


  • The glucose syrup helps to retain the moisture in a recipe and gives it a longer shelf life. Osmotic pull wins!
  • The sugar acts to lower the freezing temperature of the mixture, so don’t arbitrarily adjust it to make the ice cream less sweet.
  • Sugar and egg yolks don’t mix well. Whenever they need to be combined, keep some liquid aside and dissolve the sugar before adding the eggs.
  • Between 20˚C and 60˚C protein can grow a lot of bacteria, so it’s important to cool the ice cream mixture as quickly as possible to extend the shelf life of your ice cream. This temperature is referred to as THE DANGER ZONE.
  • Ice baths should be used when making any custard.
  • The key to ice cream is the amount of air that gets incorporated; the longer the ice cream churns the more air will be incorporated.

“You don’t go inside a pastry kitchen and start counting calories.” – Chef Marco


Ice cream machine!

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