French Vanilla Ice Cream (No Turning)
PREP TIME: Overnight
MAKES: 1½ quarts

This recipe is from the library of Chef Warren LeRuth, the award-winning restaurateur and food scientist from New Orleans. In addition to his fabulous cuisine, Warren is known for his unique Vanilla Bean Marinade that sets so many of our desserts apart from the ordinary.


  • 6 large egg yolks
  • 1/4 cup light corn syrup
  • 1 cup sweetened condensed milk
  • 1 tablespoon Chef John Folse’s Tahitian Vanilla Extract 2 X (available on The Company Store, Internet)
  • 3 cups whipping cream

Whip yolks and corn syrup until thick and fluffy (about 6 to 7 minutes). Fold in condensed milk and vanilla bean marinade. Carefully fold in whipping cream. Pour into mold and freeze overnight.



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