Back from Vacation with French Vanilla Ice Cream

Okay, I'm back from vacation. Took a while to get back into the swing of things

The wedding went amazingly well and the honeymoon was fantastic. We vacationed in Belize (such a beautiful country) with plenty of adventure, relaxation and gorgeous sights. We ate plenty of local food (recipes from a local cookbook to come, for sure).  It was very hard to come back to real life and back to real work.

I made this ice cream before leaving, but I didn't have a chance to share the recipe. It utilizes our new KitchenAid ice cream maker attachment (awesome wedding gift) and the recipe comes the included recipe book

French Vanilla Ice Cream


  • 2.5 cups half and half
  • 1 cup sugar
  • 8 egg yolks
  • 2.5 cups heavy cream
  • 4 tsp vanilla
  • pinch of salt
  1. Simmer half and half until just before boiling, stirring constantly
  2. Mix yolks and sugar with wire whip until thickened and glossy yellow
  3. Slowly temper egg yolks with half and half. Return to stove and heat until steamy, stirring constantly.
  4. Mix vanilla, heavy cream and salt with egg mixture. Cover with plastic and chill overnight. 
  5. Churn according to ice cream maker directions. Freeze until desired texture is reached.