Homemade Vanilla Ice Cream with Crispy French Fries

Prep Time 1 40

Cook Time 1

Total Time 1 5 40

Ingredients

In a separate medium bowl, whisk the egg yolks and sugar together until well combined.
Place the vanilla bean on a chopping board. Split it in half lengthwise by running a sharp knife down its length. Use the back of the knife to scrape out the seeds.
In a saucepan, combine the milk and cream, heat over medium-low heat until it is steaming and just begins to simmer at the edges. (Do not let it boil)
While whisking the egg yolk mixture constantly, slowly pour in about one-third of the hot milk mixture.
Pour the combined egg and milk mixture back into the saucepan with the remaining milk mixture, the vanilla bean seeds, and the empty pod. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of the spoon (around 80°C / 175°F if you have a thermometer). When you run your finger across the coated spoon, it should leave a clear path.
Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Let it cool to room temperature, then transfer to the refrigerator to chill completely overnight. This process gives enough time for the vanilla flavor to be fully infused.
Place two stainless steel bowls in the freezer overnight. One should be big enough to fit in another.

Take your two stainless steel bowls out of the freezer. Fill the larger bowl with a layer of ice. Sprinkle a generous amount of rock salt or kosher salt over the ice. The salt lowers the freezing point of the ice, creating a super-cold environment. Place the smaller, frozen bowl on top of the ice. Pack more ice and salt in the gaps between the two bowls.
Churn the Ice Cream: Pour your chilled mixture through a fine-mesh sieve into the frozen smaller bowl to remove the vanilla pod and seeds and any potential cooked egg bits. This is crucial for a silky texture.. This is crucial for a silky texture. Vigorously whisk and stir for about 5 minutes until it begins to thicken slightly. Continue to churn until the ice cream has the consistency of very thick whipped cream and clings to your utensils (about 25-35 minutes total).
Transfer the ice cream into a container. Freeze for at least 4-6 hours, or overnight.

Peel the potatoes and slice them into ½-inch thick sticks. Place them in a large bowl and cover with cold water. Soak for at least 30 minutes. This step removes excessive starch, ensuring maximum crispiness.
Drain the potatoes and rinse them under cold water until the water runs clear.
In a large pot, combine the potatoes, 1 teaspoon of salt, and enough cold water to cover them. Bring to a boil over high heat. Once boiling, immediately turn off the heat. The potatoes should be tender on the outside but still firm in the center. Do not overcook, or they will turn to mush.
Carefully drain the potatoes. Gently spread them out on a baking sheet lined with a clean kitchen towel or paper towels. Pat them completely dry. Then place the entire baking sheet in the fridge for 30 minutes. This step further dries the surface for crispy fries.
Heat oil in a large pot(135℃, 275℉), fry the potatoes for 3-5 minutes until they form a thin layer of pale skin. Fry in batches so the pan is not overcrowded.
Increase the oil temperature to 375°F (190°C). Working in batches again, fry the potatoes a second time for 2-4 minutes until they are golden brown and crispy, moving them around occasionally to ensure evenly cooked.
Transfer the fries to a wire rack to drain any excess oil, and sprinkle generously with salt while they are still hot.
Serve immediately with a scoop of rich, homemade vanilla bean ice cream for the ultimate sweet, salty, hot, and cold experience. Dip boldly and enjoy!