The Best French Vanilla Ice Cream Recipe

No-Churn Custard-Based Ice Cream

Here's what you'll need to make this delicious ice cream.

The secret to making a custard-based no-churn ice cream is pate a bombe. Pate a bombe is a thick egg-yolk and sugar syrup foam used to make French buttercream. First, make the pate a bombe:

Whip yolks until thick and creamy. Cook sugar and water together to 245F. Stream into yolks and whip until thick.

Make the base by whipping cream and sweetened condensed milk. Add half and half, vanilla, and salt. Whip in pate a bombe.

Pour the base into a freezer-safe container, and freeze until firm. Your ice cream will be ready to serve after 6-8 hours in the freezer.

The ice cream is delicious as is, so click below to grab the recipe. See the next slide for some fantastic ice cream sauce recipes if you want to make it a little extra!

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