Top Ten Homemade Ice Cream Recipes

French Vanilla Ice Cream

The name French Vanilla Ice Cream refers not to a vanilla variety but to the classic French way of making ice cream using an egg-custard base and from the actual vanilla pod. You will see minuscule black seed grains in real French Vanilla Ice Cream.  The egg yolks in French vanilla ice cream create a deeper shade of yellow than traditional vanilla ice cream. Very often commercial vanilla ice cream is made without eggs. French Vanilla Ice Cream is the most popular ice cream in the U.S.with Chocolate, Rocky Road, and Neapolitan.

Ice cream socials are a traditional gathering dating back to the 18th century in North America. When ice cream became more common to the public in the 1800s, organizations such as schools and churches started hosting ice cream socials.

Create your neighborhood or school’s first Ice Cream Social! Great fun and fantastic fundraiser.  Everyone can pitch in on the fun of making the ice cream and then offer any kind of topping you may like to dress this great dessert.

Offered below are more or the wonderful ice cream flavors offered below that are made with the French Vanilla Ice Cream base.



French Vanilla Ice Cream

This is a classic rich custard base recipe. The vanilla is full of flavor. Use this recipe for the base of many other ice cream recipes. Bring on the sprinkles, syrups, candies and more. Alone, Alamode with our favorite pie or with garnish these ice creams are great!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 53 minutes
Servings 1 gallon
Author Laurie


  • 4 cups cream
  • 3 cups milk or half and half
  • 1 1/4 cups sugar
  • 1/4 tsp salt
  • 8 egg yolks beaten
  • 2 vanilla beans split in half cut into 1 inch pieces or 2 T vanilla
  • 2 tsp Cognac *optional


French Vanilla Ice Cream

  1. In a pot scald the milk and cream, (heat until a film forms on the surface and there are small bubbles beginning to form around the edges of the pan), NEVER boil. Scrape the vanilla seeds from the beans with the tip of a small knife into the milk, add the beans. Heat the mixture until hot but again do not let it simmer. about 2 minutes. Add sugar and salt. Simmer until the sugar is dissolved. Remove from the heat.
  2. Wisk the eggs, gradually pour a little scalded milk, about 3 tablespoons, into the eggs, whisk and add a little more egg. Then slowly whisk in all the egg mixture into the hot milk and cook slowly over low heat until it thickens about 15 to 20 minutes again, never let the ixture boil. Cook until it is thick enough to coat the back of the spoon. This is the custard base for all varieties of ice cream. Remove from heat, cover andl thoroughly chill at least 30 minutes. . Remove vanilla beans, or add the vanilla if you are not using the beans. cover
  3. *If using vanilla beans add to hot mixture but add vanilla extract when the mixture has cooled. Run your finger across the custard, and if the line is thick enough that it stays put without dripping or running, It will be about as thick as mayonnaise)
  4. Freeze according to your ice cream makers instructions.To freeze pour the custard into ice cream freezer container; insert dasher, and close container tightly. Be careful when you open the container to avoid getting any rock salt in the ice cream. Remember don't pack your machine more than two-thirds full. As ice cream freezes it expands.
  5. Remove dasher be very careful to prevent salt from getting into ice cream. Cover the ice cream with wax paper to help keep out salt. Replace top, plug dasher hole tightly, and repack with ice and salt in 8 to 1 proportion or place in a container and freeze covered until ready to use. Mellow at least 2 hours
  6. Place container in the freezer tub and pack freezer with ice and rock salt in 8 to 1 proportion. Let the ice cream sit in the ice for about 5 minutes to chill. Crank until dasher is difficult to turn. If you use an electric freezer, turn it on and let it churn for about 15 minutes or until the motor slows or actually stops. If the ice cream is frozen for more than 4 hours let the ice cream stand at room temperature for about 15 to 20 minutes before serving.
  7. Makes 1 gallon. You can divide into 4 portions and make 4 different kinds of ice cream. Store finished ice cream in a shallow, flat containers covered with wax or parchment paper to keeo ice crystals from forming. Let very frozen ice cream sit at room temperature for about five minutes , and then use a wet—not hot—scoop to dole it out. A wet spoon will slide in easily; a hot one will just melt it into a mess.


  1. FRESH PEACH ICE CREAM: Cut into very small pieces 3 cups fresh peeled peaches; stir in 1/2 cup sugar and 1/2 teaspoon almond extract. When ice cream is half frozen add the fruit mixture and finish freezing.*1/2 c crystallized ginger, finely sliced, optional. If the peach is not cut small you end up with peach ice which does not work out well.
  2. BANANA ICE CREAM: Mash about 6 large bananas to measure 3 cups; stir in 1 1/2 tablespoons lemon juice and 1 teaspoon nutmeg. Omit vanilla. Stir into cool custard before adding cream.
  3. CHOCOLATE CHIP: When ice cream is half frozen, about 15 minutes, add 1 2/3 cups semi sweet chocolate chips then complete freezing.
  4. CHOCOLATE CHIP MINT ICE CREAM: Add 1 1/2 teaspoons mint extract, omit vanilla, and 1 1/2 cups grated milk chocolate. Stir into cool custard before adding cream
  5. ROCKY ROAD ICE CREAM: Add 1/4 lb small size marshmallows and 1 cups chopped walnuts add to half frozen chocolate ice cream.
  6. COFFEE ICE CREAM: Add 4 teaspoons instant coffee to the scalded milk and a 2 inch strip of lemon peel, add 2 1/2 cups of strong coffee in place of 2 1/2 cups of half and half or cream, add 1/4 cup coffee liqueur if desired. Proceed as before.
  7. PEPPERMINT ICE CREAM: Prepare ice cream churn for about 15 minutes; add 1 1/2 cups crushed peppermint stick candy and continue freezing as directed. This was a family favorite when I was a kid. Fond memories. That is what making ice cream is all about, memories that last a lifetime.
  8. NUT BRITTLE ICE CREAM: Prepare ice cream, churn for about 15 minutes; add 2 cups crushed nut brittle and continue to freeze as directed.
  9. CHOCOLATE ICE CREAM: Prepare as before but place 3 ounces unsweetened cocoa powder in the heating milk, and continue to freeze as directed.

Recipe Notes

For an ice cream machine to work properly, no matter the style, it has to be ice cold. Plan ahead and chill it properly. The day before start prepare both the freezer and the custard for the best and easiest to make ice cream. Ice cream is not an inexpensive treat to make but it is one for building memories when family and friends all get involved. The ice cream machine bowls, of most ice cream makers, take at least 24 hours to freeze. Store the bowl of your ice cream maker in the freezer, that way it's always ready.

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