French Vanilla Ice Cream – Homemade with Fudge Sauce

Homemade French Vanilla Ice Cream with Fudge Sauce :: Five Little Homesteaders

Ice cream is one of those things that is just better when it’s homemade (unless you’re buying Ben & Jerry’s and then well…. I can’t compete with that).

French Vanilla ice cream is especially enticing and requires making a thin custard before freezing.  I promise, the extra work is worth it.  (And in this post, I’m kicking in a homemade fudge sauce recipe.  It, too, is well worth the minimal effort it requires.  My husband love Hershey’s syrup (yuck) but promises he’ll never ask for it again if I make this upon request.  I agreed to this deal.)

French Vanilla Ice Cream Recipe


3 egg yolks
2/3 cup sugar
pinch of salt
3/4 cup hot milk
3/4 cup cold milk
2 tsp vanilla
1/2 cup heavy cream


1.  In the top pan of a double boiler ( purchased - or homemade), whisk together the yolks, sugar and salt.  Slowly add the hot milk.
2.  Cook over simmering water, stirring constantly, until it reaches about 165 degrees.
3.  Stir in the cold milk.  Then add the vanilla and heavy cream.
4.  Refrigerate the mixture for 2-3 hours.
5.  Pour mixture into your ice cream maker and follow the instructions for your machine.  (I have to say that this machine is amazing.  It is incredibly expensive and I only got to use it because a friend let me borrow it, but wow.  So, so good.)
6.  Transfer ice cream to a glass container or bowl of some sort and freeze for an additional hour or so.  You can eat it right out of the machine, but it might not be “scooping” consistency.

The beauty of this recipe is that it is scoop-able.  Not all recipes call for eggs and not all require the cooking part up front, but if you want a true, store-bought consistency that you can scoop, a recipe like this is necessary.

Homemade Fudge Sauce Recipe


1/2 cup sugar
4 tbsp unsweetened cocoa powder
pinch of salt
1/3 cup water
1/4 tsp vanilla
2 tbsp butter – softened


1.  In a medium saucepan, whisk together the sugar, cocoa, salt and water.  (The cocoa will be tough to incorporate, just work at it.)
2.  Cook over medium heat until it boils.  Then cook for a minute longer.  Make sure your stirring constantly, especially after it starts to boil.
3.  Remove from heat, stir in vanilla and butter.
4.  Use immediately or cool in the fridge.  Your choice.

Looking for more recipes?  Here are some books:

Homemade French Vanilla Ice Cream with Fudge Sauce :: Five Little Homesteaders

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