Butter Queen Vanilla (Vanilla ice cream with quality butter)
From a French recipe by Jean-Claude Vignaud promoting the renowned butter produced in Echiré, Western France: by many considered "the Queen of butters".
  • 8 egg yolks
  • 300 gram sugar (about 350 ml sugar)
  • 1 vanilla pod or 1-1,5 teaspoons of genuine, good quality vanilla powder
  • 1000 ml (about 4⅕ cups) milk
  • 150 gram quality butter (preferably from French Echiré, but any good quality butter should do)
  1. Start by mixing the egg yolks, the sugar, the vanilla and the milk.
  2. Heat and whisk until the base reaches the the so-called nappe stage (about 82-84º Celsius /180-183 º F) .
  3. Take off from the heat, and whisk until the base is warm but no longer hot (say, when it reaches around 50º C/122º F).
  4. Add the butter, piece by piece, and whisk until it has all dispersed and the base has cooled down some more.
  5. Remove the vanilla pod (if using), scrape out the seeds and add to the base.
  6. Churn immediately in your ice cream machine (or still-freeze, using your refrigerator).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2017/11/vanilla-ice-cream-quality-butter/