As promised, here is the restaurant-style French vanilla ice cream recipe and variations. I don’t know how other restaurants did it, but we always had several ice creams in rotation and just varied our standard base accordingly for each one.
This ice cream base is the one I made almost every day at the first restaurant I worked at. It is rich, creamy and delicious. The corn syrup in the recipe is there to inhibit crystallization in the freezer.
I’ve given you eleven variations. What kind will you make? And what new variations can you come up with. Let me know!