Ben & Jerry's French Vanilla Ice Cream

Absolutely my favorite ice cream! It's so creamy, tasty, and delicious that I could eat it every day. I took this recipe from the Ben & Jerry's Homemade Ice Cream andDessert Book, a book I really suggest to buy. Just a couple of days ago I wrote a post on that book, and if you'd like to check it out you can simply click on the name of the book and my post will open. :)

Anyway, going back to the recipe of this ice cream. The recipe is very very easy to make and the result. extraordinary. Just think that even if I substitute almost all the ingredients with the ones my husband can have, the taste and texture of the ice cream still remain perfect.

Here, you'll find the way I make it and the ingredients I use for the all the lactose-intolerant fellows, but also the original recipe, so that all of you who don't have lactose intolerance can simply follow the original one and enjoy their Ben & Jerry's ice cream, too.

Most of the times, I use low-fat goat milk, since my husband can tolerate that, so if you like and tolerate goat milk, you might want to use that, too, and don't worry, its taste won't ruin the final product. No one will taste the goat milk once all the ingredients have been mixed and the ice cream, ready.

I'm almost sure you'll love it and decide to get the book right away, in order to try all the other incredible recipes written on Ben & Jerry's book. :)

LACTOSE-FREE RECIPE

1 cup (200 g) low-fat lactose-free milk or goat milk

2 cups (400g) lactose-free whipping cream 30% fat

2 eggs

¾ (150g) brown sugar

2 teaspoons vanilla extract

ORIGINAL RECIPE

1 cup (200g) milk

2 cups (400g) heavy or whipping cream

2 eggs

¾ (150g) sugar

2 teaspoons vanilla extract

DIRECTIONS:

In a medium bowl, whisk the eggs until light and fluffy (1 to 2 minutes). A little at a time, whisk sugar and continue whisking until completely blended (about a minute or a bit more). Pour in the milk, whipping cream, and vanilla extract, and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacture's instructions.

It makes 1 quart (more or less 1 kg).

A little advice: if you blend all the ingredients for a bit longer (3 or 4 minutes) the ice cream gets hard faster. I don't know if this is just my impression or if it is really like that, but this is what I do. :)

One last thing: if you are looking for a very good brand of vanilla extract I really suggest you either the Pure Vanilla Extract by Spice Islands, which by the way doesn't contain any sugar, or Madagascar Bourbon Vanilla Extract by Nielsen-Massey (the organic one doesn't contain any sugar, but the normal one unfortunately does).

And if you'd like to enjoy your ice cream while looking at a funny running fluffy sheep, you might want to look for her on my Etsy store. :) I love to paint funny little creatures and use them to bring some extra joy to my table. :)