French Vanilla Ice Cream

Eggs, milk and sugar cooked into a stirred custard, then cooled with cream and vanilla and held overnight.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Cook: 10 min

make-ahead
summer
no-bake

Before you start: The recipe stops at refrigerating the custard overnight. After that it still needs to go into an ice cream freezer and be churned.

Where this one came from

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Ingredients

3 eggs
1 cup sugar
2 cups light cream
2 cups milk
2 teaspoons vanilla

Directions

Beat eggs and milk together in a large saucepan. Add sugar.
Cook over low heat, stirring constantly, until thickened (approx. 10 minutes). Mixture should smoothly coat the spoon.
Cool, then add cream and vanilla.
Refrigerate overnight. Makes about 1 quart.

Notes

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