the fundamentals

Perhaps I was naive, but I didn't realize how many egg yolks go into ice cream. Some recipes call for 4 yolks, but several require 8 yolks or more to make the custard that gives the ice cream it's creaminess. In fact, the higher egg content is what distinguishes vanilla ice cream from french vanilla ice cream. As you can imagine from what we know of french kisses, french fries, the european adjective lets you know that you are about to experience something special and decadent. (I do not personally think, however, that french dressing lives up to its adjective.)



Cream (half-and-half, heavy whipping cream, or whole milk), sugar, and flavorings are also necessary. But let's save that for another day.