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Creamy French Vanilla Ice Cream

Creamy French Vanilla Ice Cream

A silky smooth custard creates the base for this creamy frozen dessert.

Oxmoor House JULY 2004

  • Yield: Makes 3 quarts
  • Cook time: 24 Minutes
  • Prep time: 5 Minutes
  • Other: 3 Hours, 30 Minutes


  • 4 large eggs
  • 2 egg yolks
  • 2 cups sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 5 cups milk
  • 1 (16-ounce) bottle French vanilla-flavored liquid coffee creamer*
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream


Combine egg and egg yolks in a medium bowl; beat well with a whisk.

Whisk together sugar, cornstarch, and salt in a Dutch oven until blended. Whisk in milk; bring to a simmer over medium heat, whisking constantly. Remove from heat. Gradually whisk about one-fourth of hot mixture into eggs; add to remaining hot mixture, whisking constantly. Cook over low heat 6 minutes or until thick. Remove from heat; whisk in coffee creamer, condensed milk, and cream. Cool completely; cover and chill thoroughly.

Pour mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions. (Freezing instructions will vary among manufacturers.) Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

*For testing purposes only, we used Coffee Mate liquid coffee creamer.

Tip: After processing in ice-cream maker, pour ice cream into a plastic container, and place in freezer to harden to desired consistency. It will take at least 3 hours to become firm, depending on the depth of container used.