Food Network: Serious Vanilla Ice Cream

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Serious Vanilla Ice Cream
Recipe courtesy Alton Brown

Ingredients
2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped

Directions
Combine all ingredients (including the bean and its
pulp) in a large saucepan and place over medium heat. Attach a frying or candy
thermometer to inside of pan. (see note below) Stirring occasionally, bring the
mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the

hull of the vanilla bean, pour mixture into lidded container and refrigerate
mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture
will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4
times, and reached a soft serve consistency, spoon the mixture back into a lidded
container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer.
As soon as you see a bubble hit the surface, remove it from the heat. Do not let
it boil.