French Custard

The gold standard for American premium ice cream. Egg yolks provide richness, body, and a subtle custard backdrop that enhances complex flavors. Higher fat than gelato, higher overrun, served colder.

Characteristics

Property	Value
Fat %	~18.7%
MSNF	~8%
Total sugar	~17%
PAC	~189
Target overrun	40–60%
Character	Rich, creamy, complex

Formula

Component	1 Qt	2 Qt	3 Qt	4 Qt
Custard
Heavy cream (36%)	360g (1.5 c)	720g	1080g	1440g
Whole milk	300g (1.25 c)	600g	900g	1200g
Egg yolks	120g (6 large)	240g (12)	360g (18)	480g (24)
Granulated sugar	150g	300g	450g	600g
Fine sea salt	2g	4g	6g	8g
Vanilla extract	10g	20g	30g	40g
Base total	~942g	~1884g	~2826g	~3768g

Calculated Values

Fat Breakdown

Source	Amount (1 Qt)	Fat Contribution
Heavy cream (36%)	360g	129.6g
Whole milk (3.5%)	300g	10.5g
Egg yolks (30%)	120g	36.0g
Total fat		176.1g

Fat % = 176.1g / 942g × 100 = 18.7%

PAC Calculation

Sugar	Amount (1 Qt)	PAC Value	Contribution
Sucrose	150g	100	15,000
Lactose (in dairy)	~28g	100	2,800
Total			17,800

PAC = 17,800 / 942g × 10 ≈ 189

Note

PAC of ~189 produces firm ice cream at –18°C. This is traditional—American ice cream is served harder than gelato. For softer texture, replace 30g sugar with dextrose.

Method

Stovetop Method

Prepare Ice Bath

Fill a large bowl with ice and water. Have a clean container ready to set in the bath.

Heat Dairy

Combine milk and cream in a heavy saucepan. Heat over medium until steaming and small bubbles form at edges (about 170°F / 77°C). Do not boil.

Whisk Yolks and Sugar

While dairy heats, whisk yolks, sugar, and salt in a large bowl until pale and slightly thickened (2–3 minutes).

Temper

Slowly pour about 1 cup of hot dairy into yolk mixture, whisking constantly. Then pour tempered yolks back into saucepan with remaining dairy, whisking continuously.

Cook Custard

Cook over medium-low heat, stirring constantly with a spatula, until custard reaches 170–180°F / 77–82°C and coats the back of a spoon (nappe stage). Do not exceed 185°F.

Strain

Immediately pour through fine-mesh strainer into clean container. Press any solids through.

Cool

Set container in ice bath. Stir occasionally until temperature drops below 40°C. Add vanilla extract once cooled.

Age

Cover and refrigerate minimum 4 hours, preferably overnight.

Churn

Churn to –6°C / 21°F.

Harden

Transfer to container, freeze minimum 4 hours.

Sous Vide Method

Combine Base

Whisk yolks with sugar and salt. Add milk and cream. Divide between mason jars.

Cook

Sous vide at 181°F / 82.8°C for 50 minutes. Swirl at 25 minutes.

Strain and Cool

Strain, cool in ice bath, add vanilla below 40°C.

Age, Churn, Harden

As above.

Temperature Guidelines

Stage	Temperature	Notes
Heat dairy	170°F / 77°C	Steaming, not boiling
Temper yolks	Gradual addition	Prevents scrambling
Cook custard	170–180°F / 77–82°C	Nappe consistency
Maximum temp	185°F / 85°C	Never exceed
Add vanilla	Below 104°F / 40°C	Preserves volatiles
Age	40°F / 4°C	Minimum 4 hours

Variations

Extra Rich (20% Fat)

Component	1 Qt
Heavy cream	450g
Whole milk	210g

Chocolate Base

Component	1 Qt
Reduce sugar to	120g
Add cocoa powder	30g (with sugar)
Or: pour hot custard over 115g chopped dark chocolate

Brown Sugar

Component	1 Qt
Granulated sugar	75g
Dark brown sugar	75g

Adds caramel/molasses notes.

Troubleshooting

Problem	Cause	Solution
Scrambled eggs	Overheated or not tempered	Temper slowly; keep below 185°F
Eggy flavor	Overcooked	Lower heat; strain immediately at nappe
Thin custard	Undercooked	Continue cooking to nappe
Grainy texture	Curdled proteins	Strain well; blend briefly if minor
Ice cream too hard	Low PAC	Add 30g dextrose

French vs Philadelphia Comparison

Property	French Custard	Philadelphia
Eggs	6 yolks per Qt	None
Cooking	Required	None
Complexity	Rich, layered	Clean, direct
Body	Full, creamy	Light
Prep time	2+ hours	30 minutes
Shelf stability	Better	Less

---

Next: New York Dense Ice Cream →