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I was going to ask, what type of ice cream is it? If it's the white soft serve kind, you can just purchase the powdered ice cream mixes they sell near the machines and use those. It will be the closest thing to it.
I have a few recipes we use. Some is straight up cream, eggs and flavorings and others are custard based. Which one do you prefer?
Here is a straight up ice cream. Simple and I omit the peach preserves. I like it really vanillaey so I add tbsp of vanilla bean paste if you can find it too. If not, it's fine without it.
The first recipe I tried when I got my ice cream maker was Thomas Jefferson's favorite, and one he served frequently to guests at Monticello. It's a frozen vanilla egg custard... today it would be called a French Vanilla... and it is still my favorite. It's very rich.
Protip: with any cooked ice cream base like this, let it cool thoroughly before putting it in the ice cream machine.
grew up on the stuff, especially "pepsi freeze", which is different than the one they often sell now. It was their soft serve whipped with Pepsi. Truly the greatest beverage on earth.
We tried all kinds of variants, but it always missed something until we figured out the egg connection with french vanilla. the original beverage can be had if you visit a fosters freeze in an unhurried time and coach a nice worker through the process of making a "pepsi milk shake" that is kind of runny.
Just alter your vanilla soft serve to a french vanilla and you should be good to go. If you remember right, their soft serve even looks a tinge yellow as well.
If you go to the restaurant supply company, the mix is in the freezer section. I've never looked at it, but I suspect that you thaw it out, add milk, and then put it into the soft serve machine.
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Simple and I omit the peach preserves. I like it really vanillaey so I add tbsp of vanilla bean paste if you can find it too. If not, it's fine without it.
Foster's Freeze ice cream: It is FRENCH Vanilla!
