Serious Vanilla Ice Cream

Total Time:
11 hr
Prep:
10 hr
Cook:
1 hr

Yield:
1 quart
Level:
Easy

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
Watch how to make this recipe

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.


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4.7 108
We just loved this, loads of rich, creamy, vanilla flavor, followed the recipe as shown in the video, not as printed, and its the only vanilla ice cream recipe I'll every use. Thank you Alton!<br /> item not reviewed by moderator and published
Has anyone tried using whole milk instead of half and half? I don't have anything against half and half, I just have a gallon of whole milk to use soon and wanted to try this receipt.  item not reviewed by moderator and published
Whole Foods carries vanilla beans 1.25 a piece. Look in the bulk section item not reviewed by moderator and published
Want to know what kind of icecream maker he is using in the vanilla ice cream video?????? item not reviewed by moderator and published
Extremely simple method, yields ice cream with great texture. However 1 cup of sugar is insane overkill, even after removing the 2 tablespoons' worth. Half a cup of sugar is more than enough. Why obliterate the taste of the cream and vanilla with excessive sweetness? Such a waste. Good recipe after the fix, nonetheless. For one batch, I reduced the vanilla and steeped the hot cream with fresh tarragon and that turned out well. item not reviewed by moderator and published
I have been making this ice cream for a couple years now and I think I have mastered the recipe. For starters I don’t suggest you go buy the vanilla beans from your local super market, they are expensive (around $7.00) and poor quality. I buy Madagascar vanilla beans from Amazon.com or Costco (only around fall time), They are twice the size and they are MUCH cheaper. I had problems with the Madagascar vanilla beans sticking together into little clumps because they are fresher and a little moist. The trick with that is to mix in the bean scrapings in with the peach preserves and break them up before you add them to the mixture. Heat up as directed and refrigerate overnight. The final trick is to get out the peach preserver chunks that don’t dissolve and the small pieced from the outside part of the vanilla beans. You need to run the mixture through a screen strainer to grab that stuff before the put it in the ice cream mixer. No one wants little chunks in their ice cream. Tom M item not reviewed by moderator and published
My go to vanilla recipe! Took it to work a few weeks ago and got rave reviews. The lady says she even prefers it over Breyers! item not reviewed by moderator and published
Honestly guys the peach flavor doesnt really come out at all. I think it just gently helps the vanilla come out. It is vanilla ice cream and it tastes like it. An amazing recipe. item not reviewed by moderator and published
love this recipe! i love adding the peach tinge. serve with hot fudge brownies, yum! item not reviewed by moderator and published
Is this a vanilla ice cream recipe or is it a peach ice cream recipe? In order to make true vanilla ice cream (without peaches) I cut out the peaches, added the Tbs. of missing sugar, multiplied this recipe to use in my 6 qt ice cream maker, but used the remainder of ingredients and instructions. I found that 3X Madagascar Bourbon Vanilla could be used rather than the vanilla bean, and have a great accompaniment to my pies and cakes. item not reviewed by moderator and published
Alton Brown, you are a genius! We doubled the recipe, used one whole vanilla bean and three chopped fresh peaches. Super delicious! Thank you sir! item not reviewed by moderator and published
I've made this a few times and it's tasty and easy. Tonight I got distracted while my custard was heating and it overheated and curdled. Has anyone had this happen and if so, did you fix it? I'm wondering if I just strain it and chill it overnight if it will still thicken properly. item not reviewed by moderator and published
Amazing! I used fat free half and half and vanilla extract! Also chopped up fresh peaches! It was the hit of the party! item not reviewed by moderator and published
Easy to make and delicious!! Rich, creamy and smooth. item not reviewed by moderator and published
Meh. While this recipe was decent and is better than other ice cream recipes I've tried in the past, a gourmet store bought still trumps this for a lot less work. If I'm being picky (which I always am about ice cream this batch was too grainy/icy and not smooth and creamy enough. And while it's possible to blame the ice cream machine for texture problems, I wasn't satisfied with the flavor either. This was on the bland side -- not enough vanilla flavor, not sweet enough, too greasy/fatty/buttery. item not reviewed by moderator and published
Delicious. Perfect texture. item not reviewed by moderator and published
Vanilla Beans rule! This ice cream is amazingly great, but it should be at $7.50 each for a vanilla bean and it makes a quart of ice cream. item not reviewed by moderator and published
This is the best ice cream I have ever made or tasted! I can't say enough about it. I doubled the recipe, but didn't double the peach. I was afraid it would taste too "peachy" Next time I will follow the recipe and see how I like it. You must try this recipe if you like ice cream. item not reviewed by moderator and published
As a family of hard core Texas Blue Bell Ice Cream lovers I can tell you that this ice cream is AMAZING... My husband actually told me there was no need to buy ice cream anymore. I doubled the recipe 2nd time around because my ice cream freezer holds a lot more than this actual recipe. also, for those of you that like the sonic Caramel Mocha Java Chiller, I made a few batches using Coconut Sugar instead of white sugar and drizzled Chocolate and Caramel swirl throughout while putting in container to store.... Oh My! taste just like them... Im calling it my Caramel Mocha Java Ice Cream even though it doesn't have any coffee in it! : item not reviewed by moderator and published
This recipe ROCKS ! I don't have an ice cream maker so I mixed it every hour from freezer with a hand held mixer in 3 rounds.It's a little bit of work but It came out out of this world creamy and just delish ! Was so worth it. I also used the same base for a Nutella Ice cream, except I left the peach preserves out. Made it for hubby, an ice cream addict. Thumbs Up Alton ! item not reviewed by moderator and published
Best ever and I've. Been trying homemade for over 40 years, thanks Alton. This makes a great coffee icecream too. Leave the peach out, lighten up on the vanilla, add three tbs of ground expresso strain after heating, yahoo giddy up! item not reviewed by moderator and published
i use this as a base for other ice creams it is that good. i have started adding 1 tablespoon vodka to it to make it not so hard to scoop. item not reviewed by moderator and published
In the video Alton says the dairy of choice would be what they call in the UK single cream, not available in the US. The first time I made this was with milk &amp; 1/2 &amp; 1/2, and I was disappointed. Now I'm over here I can get single cream, it makes all the difference! And MUCH cheaper (and lower cholesterol than HD. Won't be buying store-bought again. item not reviewed by moderator and published
Alton Brown knocks it out of the park once again with this one. This is prefect and light. Everyone, from my 3 year old nephew to my 65 year old father love it. Even my mom who thinks my ice creams are too sweet enjoys the kick that the peach jam gives. item not reviewed by moderator and published
This was really yummy. Tastes great. I used some vanilla bean paste. item not reviewed by moderator and published
Follow the recipe from the video - remove 3 Tbs of sugar and replace with 3 Tbs of peach preserves and add a pinch of salt. Super delicious. item not reviewed by moderator and published
Everyone loves this recipe.. Only one problem with it I can't call it my own...: item not reviewed by moderator and published
This was an awesome dessert! It was more expensive to make this (obviously than to just buy the generic in the store. However the flavor was amazing. My husband still is raving about it. It didn't freeze up like I had thought it should, but after sitting in the freezer overnight it did. Another great recipe from Alton! item not reviewed by moderator and published
What a let down. After reading reviews and watching the video we had high hopes. We did two different vanilla ice cream recipes to see which we preferred and the Moolicious recipe (also on this site won by a mile. This reminded us of the generic ice cream (milk you get in a brick at the end of the frozen food aisle. Meh - good at best - but not worth the vanilla bean or organic cream that was spent on it. item not reviewed by moderator and published
I made this ice cream yesterday, I started first thing in the morning thinking this would get at least 8 hrs in the fridg. to cool. I put it in the ice cream maker and it did not freeze. I did as many reviewer suggested to just use whole milk and 1/2 and 1/2, cut the sugar to 3/4ths cups and it was plenty sweet enough the problem was it didn't freeze so I put everything away and decided to chill it over night again and try again today. Today it did freeze and was doing well until I added a 1/2 cup of crushed mint cookies in the last few min. and it almost completely flattened the air from the ice cream so I would suggest if you are going to add cookies put them in the freezer and do not add them at room temp as it melts the ice cream very quickly. The flavor is very good and the texture was good but not as creamy as I would have liked. item not reviewed by moderator and published
This is the best Vanilla Ice Cream my wife and I have ever tasted! Very easy to make and so delicious. Seriously... item not reviewed by moderator and published
Absolutely Fabulous! I did not have any vanilla beans so I used pure vanilla extract and left out the preserves. I also used fat free half &amp; half. Me bad! But my husband no longer wants me to buy store brand vanilla anymore. So I make double batches and freeze it for him. I also cooled it in the freezer which only took a couple of hours. item not reviewed by moderator and published
I love Alton Brown but if you have to go to the trouble to heat the mixture, measure temperature carefully, and let the unfrozen mixture rest in the fridge for 6 hours or more, you might as well just bite the bullet and make a traditional custard-based vanilla ice cream recipe, which will give a richness and depth that this one just doesn't have. This recipe is more like gelato than ice cream. It's good (how could milk and cream and sugar be bad, right? but not great. item not reviewed by moderator and published
AWSOME i am the owner of an iceceam traieler everyone loves it item not reviewed by moderator and published
i love this easy home made ice cream, used vanilla extract instead of the bean. This ice cream is a great base. i made cinnamon and nutmeg flavor for Thanksgiving, just omitted the vanilla and strained the liquid prior to churning, what a great flavor with pumpkin pie. I'll be using this creamy delight often, thank AB. item not reviewed by moderator and published
This is outstanding! In the past I tried and failed a few times to make ice cream that was any good. So I put the machine away. Then I saw this recipe...A Brown's recipes always are excellent so I pulled the machine out of mothballs and gave it a try. And now I am an expert ice cream maker! There is a slight difference between the written recipe and the video which has 3 tbsps peach preserves rather than 2 plus a pinch of salt. I went with the video method. The peach preserves addition gives a slight yellow tint, as it should be, and rounds out the sweetness component perfectly. I made it a 2nd time and added cherries, dark chocolate pieces and toasted pecans for a 'Cherry Garcia' twist....also outstanding! item not reviewed by moderator and published
WONDERFUL! LOVE IT! PERFECT RECIPE JUST THE WAY IT IS, WOULDN'T CHANGE A THING. item not reviewed by moderator and published
delicious and easy, my bf spiked it with kahlua and it's amazing! instead of sugar i used stevia (for baking to make it sugar free. item not reviewed by moderator and published
Best ice cream I have ever had! I left out the preserves. item not reviewed by moderator and published
I've used this recipe 3x now - the first two times as directed, except with 1 tsp of vanilla extract instead of vanilla bean (to save $. Then I found a place that sells the beans for $2 each (cheap by NYC standards so I decided to try the bean this time. It's perfect, and using the bean makes the ice cream much snazzier and prettier with the little brown vanilla flecks. I also got some feedback that the recipe called for too much sugar in the first two rounds. (I have no idea because I can't eat sugar at all, so I never get to taste my desserts so I checked the other reviews and went for the 5.5 oz of sugar instead. I've heard that these two modifications make all of the difference in the world! item not reviewed by moderator and published
i love this i left out the peach preserves i liked it better that way over all super yummy item not reviewed by moderator and published
If you really want something special, and you really like coffee (or you don't feel like shelling out for vanilla beans, steep some coarsely ground coffee beans (i set my burr mill grinder to 4 and as course as it goes in the milk mixture right after it comes off the heat for about 20 minutes, and leave out the vanilla bean. Then strain through cheese cloth to get the coffee beans out and refrigerate as instructed. Finally, if you want to add even more depth of flavor to your coffee ice cream, add some toffee chips (like Heath chips to your ice cream about five minutes before its finished churning. It can be served right out of the churn (i prefer it this way as a kind of soft serve coffee ice cream, or frozen and served after its hardened. Either way it tastes amazing. That being said this recipe is also amazing as is. item not reviewed by moderator and published
Tasty does not adequately describe this mixture. I've not tasted ice cream this good in a long, long time. item not reviewed by moderator and published
A friend brought me some vanilla beans from a trip to Tahiti. We used them in this recipe, basically doubling the vanilla bean element to make a really strong vanilla flavor. It worked very well with this recipe, possibly because the peach acted as such a balancing element, so the vanilla taste was bold but not overpowering. My guests loved it. Thanks, Alton! item not reviewed by moderator and published
Perfectly good recipe, but if you were really serious you wouldn't be mucking about with half and half and preserves. item not reviewed by moderator and published
This is a great base recipe. I nixed the fruit and vanilla and instead added a whole jar of Nutella, yes I said it, a whole jar of Nutella... This is no longer healthy at about 3500 calories for the batch, but it tastes amazing and I am willing to spend an extra hour at the gym in trade for a few spoonfuls! I &lt;3 Alton! item not reviewed by moderator and published
I was hoping to find a good vanilla recipe that could be whipped up in an afternoon, but the wait was worth it. I didn't have peach preserves, so used apricot instead. Didn't seem to make a big difference. Next time I will get the peach preserves to see what the original tastes like, but don't imagine the taste difference will be that great. Oh, I also used vanilla bean paste, as I didn't have a bean handy. This will most definitely be used again and again! item not reviewed by moderator and published
I whipped this up within the hour of first reading it and the next morning I tasted the most amazing thing. Truly one of your most amazing masterpieces Alton Brown. item not reviewed by moderator and published
I used 1/4 cup preserves, and imitation vanilla extract, and made it a peach ice cream. I didn't refrigerate overnight for this reason, so that the flavors wouldn't mellow, and it was still great :) item not reviewed by moderator and published
I used this as a base to make peppermint ice cream, using 1/4C crushed candy cane pieces...it was better than the ice cream shops &amp; no doubt less expensive! I did use 4 oz sugar and mixed in some milk with the half &amp; half. I used 1 tsp. vanilla bean vanilla, which is very thick &amp; loaded with those little pieces of bean. Thanks AB! item not reviewed by moderator and published
The best ice cream I've ever made! Kids and adults go crazy over this. Question: I'd like to make a mango ice cream using this as a base. For simplicity and smoothness I'd prefer to use mango nectar or something like that. Does anyone know how to modify this recipe to get that to work? item not reviewed by moderator and published
WOW delicious! added 3 egg yolks, reduced sugar to 3/4 cups and made it 2 vanilla beans since i only had Tahitian on-hand AND 1/2 tablespoon of vanilla extract. item not reviewed by moderator and published
HAVE MADE 2 BATCHES SO FAR.. ONE REVIEWER STATED IN AB'S BOOK ABOUT AMOUNT OF SUGER. THE ONLINE RECIPE DOES HAVE WAAAYYY TO MUCH!!!!!! BOOK STATES 5 AND HALF OZS. WHICH IS ABOUT 1/2 CUP. TRIED WITH 4 OZS. AND WAS STILL ENOUGH SUGAR. I HAVE A NEW NICKNAME--MRS. BRYER ONLY BETTER!! DEFINITLY COOK AS INSTRUCTED AND REFRIDGERATE OVER NIGHT. item not reviewed by moderator and published
I have been experimenting making ice cream and a lot of them tell you to use eggs and go through a big log process. Today I found another Alton Brown ice cream recipe that called for just that. I must tell you, I made this ice cream as an orange dreamsicle version for a friend who loves Orange Julius and they were amazed how delicious it was. The fresh vanilla bean adds so much favor and I like how he uses whipping cream and half and half instead of heavy cream with egg yolks. It makes scooping so much easier and has a lighter flavor. I would definitely recommend using this recipe for just vanilla or maybe a base. I haven't tried it as a base yet but I will let you know. item not reviewed by moderator and published
I bought an ice cream maker two summers ago. I tried numerous recipes and they were all "pretty good". But I just couldn't quite get it right. The ice cream was either too hard, or the flavor wasn't the best....etc. His milk and sugar ratios are spot on! I did not find it to be overly sweet, although I have made ice creams in the past with less sugar. If you watch the episode, though, you'll note that the amount of sugar is key in getting just the right "scoopability". And I find it to be perfect. I agree with other reviews that this recipe is a great "base" for other things. Just today I whipped up a batch of Chai Ice cream using these ratios. Full five stars. Every batch of ice cream I could ever want will be based upon this one. Also, for some reason, every day that we ate it is seemed to taste better and better, like letting it sit in the freezer enhances the flavor as time goes by....Just delicious! item not reviewed by moderator and published
I would make some changes to this recipe: - 2/3 cup sugar (instead of 1 cup) - 1 cup whole milk instead of heavy whipping cream - put an extra vanilla bean in - no peaches or other preseves I scaled this up to 1.5 quarts pretty easily it was a bit easier: - 3 cups half and half - 1.5 cups whole milk - 1 cup sugar - 2 vanilla beans using less sugar just made it better, and using the milk instead of heavy whipping cream made it thicker like ice cream, when i used the heavy whipping cream it was too light, like whipped cream. when i used the heavy whipping cream and less sugar, it was also better. The 2 vanilla beans might be a tiny bit too strong for you (not for me) if so, drop it to 1.5 beans or 1 bean. Order your beans on Amazon. item not reviewed by moderator and published
Awesome recipe. I did not know that ice cream could look like that. What would you call this? Meat cream? Lactose free brisket cream? Huh. I need to make this again, mine was just not like the picture. item not reviewed by moderator and published
I couldn't get mine to look like the photo. What am I doing wrong? item not reviewed by moderator and published
Great ice cream recipe Alton, we love you, but what's up with this snap? Tastes like chicken? item not reviewed by moderator and published
but other than that I followed the recipe as stated (ok - I doubled it - but other than THAT I followed the recipe as stated). My Kitchen Aid ice cream attachment wouldn't hold the double batch so I left half in the refrigerator for an extra day. Both batches were excellent, but the one that was in the refrigorator was extra creamy and delicious. item not reviewed by moderator and published
This recipe is super-easy. It makes a really nice, fluffy vanilla ice cream that I thought had a perfect sweetness to it. And as other reviewers have stated, make sure you weigh the sugar. Also, order vanilla beans from the internet - I find that a good Mexican bean makes the perfect vanilla ice cream - it has an intense vanilla flavor that is at the same time mellower than a Madigascan or Tahitan bean. That said, I work for a company that has ice cream stores around the world and am always on the quest for a better ice cream, and unfortunately while good and easy, this recipe tastes like soft serve and wasn't an 'indulgent' ice cream (despite using heavy cream and half-and-half, versus more milk than cream as other ice creams do). A heavy butterfat is good, but I prefer a custard ice cream - the best I've had so far is Jacque Torres' vanilla ice cream. But this recipe is definitely solid. item not reviewed by moderator and published
I took another reviewer's suggestion and kept sugar to 5-1/2 oz by weight, since I don't like overly sweet sweets. It turned out great! This had a fruity note from the preserves, so I can see why everyone is saying that this is a good base for a fruit ice cream. DON'T skip the overnight refrigeration as it really does mellow the flavors. I also found that freezing for a couple of days toned down the vanilla, which though I'm a vanilla fan, was still a bit overpowering. I'll probably make it again for special occasions, but it has just way too much fat and heft for a more frequent treat. Still worth five stars though! item not reviewed by moderator and published
Like most of AB's recipes this one just begs to be made into your own. I picked up a jelly been mold (for jigglers i think) some time ago. I took about half a bottle of Nuttello and filled in the molds then froze them. i then reduced the sugar by half and mixed the remaining half bottle of Nuttello with the 1/2&amp;1/2 and cream before heating. The next day a put the frozan Nuttello 'beans' into the churn with the liquid. item not reviewed by moderator and published
I have made this a couple of times now...and the first couple of times I weighed the sugar...as it is told in Alton's cookbook...5 1/2 oz. of sugar...Today when I made it I used the website recipe which calls for 1 cup minus 2 T. It was much sweeter....so from now on, I will use my scale, because it really is a most excellent ice cream. item not reviewed by moderator and published
I love this recipe. I am a vanilla junky, and was not keen on the peach preserves, (it was alittle sweet). The second time I used the recipe, I backed off the sugar by 1/4cup, didn't use the preserves at all ,and used light cream instead whipping cream. It was great! Super creamy, and just enough sweet. Its important to churn the mixture for a LONG time. item not reviewed by moderator and published
Quick. Easy. Wouldn't change a thing. DELICIOUS! item not reviewed by moderator and published
Love this recipe. I tried making a mint version and it turned out great. Added a handful of fresh mint sprigs to the mixture during the stovetop heating (in a metal strainer so the leaves stayed contained). Removed that mint and added a fresh handful of mint for the overnight chill. Removed this mint before mixing and added chocolate chips. The mint taste infused the ice cream and came out very fresh and yummy. item not reviewed by moderator and published
The first time I made this, the taste reminded me of something I couldn't quite put my finger on. Then when I was back in Atlanta for Thanksgiving last year, I realized what it was...it tastes like the soft-serve ice cream at Chick-fil-A (we don't have 'the Chick' out in Seattle, unfortunately). That's a good thing, though, as I always loved it there. I will agree with some of the comments that some might find it a little too sweet and little too vanilla-ey, so next time I think I'm gonna try it with a little less sugar (which also might make it harder) and maybe half a bean and see how it turns out. BTW, I agree with AB about good ice cream not being 'light' ice cream...I love it when he's totally upfront about things like that. It's a shame more of Food Network's cooks/chefs don't seem to watch his show as I still see several of them often giving bad information (e.g. "searing meat seals in juices"). item not reviewed by moderator and published
Another perfect recipe - made this without the peach preserves and it is not only the best homemade Ice Cream I've ever prepared but is also the easiest! item not reviewed by moderator and published
After watching the dvd on this episode I had to try it. I am going through culinary school for baking/pastry and custards was one of our chapters. We all used egg yolks in our custards. Unfortunately not everyone tempered correctly. No tempering necessary here and everything goes into the pot at once....QUICK!!! I am also a personal trainer looking for a cleaner version of everything. I used fructose and a low sugar preserve with fresh sliced and frozen strawberries. Everything set up as stated. It was even around 80 degrees in the house when I used my machine. This formula is all you need for all the fruity or vanilla flavors your heart desires. I started making my own after I checked the frozen yogurt shops ingredient list and found high fructose corn syrup was one of the top ingredients and 3 oz of frozen yogurt will run you a little over 100 calories...who in their right mind only has 3 oz? Churn Baby Churn!!! item not reviewed by moderator and published
I have used several of Alton's recipes to feed my family of five and enjoy learning not only his techninques, but why we use them. He is very entertaining while educating. I was looking for a good Vanilla Ice Cream recipe and am here checking with Alton first. I always scan the reviews as well as the recipe to get an overall feel of how popular a recipe is with those who tried it. The one question is why so many of the reviewers called this a 'low-sugar' ice cream recipe? How is One Cup of sugar for a quart of ice cream 'LOW-sugar'??? I'm not complaining. If I were trying to stay away from sugar, I wouldn't be looking at ice cream recipes. I just didn't see the connection. I will be mixing this up to churn tomorrow. item not reviewed by moderator and published
This has good texture and taste. Next time I think I would use less sugar. Also I think adding broken up Oreo cookies or chocolate chips would put this over the edge. Super easy to make. As others say order your vanilla beans online and you will save $$$. item not reviewed by moderator and published
This ice cream was divine! It was easy to make and impossibly good. The batch I made didn't even last the night! It was very vanilla and sweet, you can't even taste the peach preserves. As far as philadelphia style ice cream goes, this is the best I've ever tasted! item not reviewed by moderator and published
This was quite easy, and I wanted to start with an easy recipe for the maiden voyage of my KitchenAid ice cream attachment. My husband and both found it a little too sweet, and even though we are vanilla freaks - we thought there was too much vanilla. It's good ice cream, but more along the lines of a Bryers, not a Hagen Daz. We'll try the custard style next. item not reviewed by moderator and published
I made it for dinner guests and we served it over Black Berry Pie and Pear and Cheddar Pie. I left out the peach preserves because we would be putting it on pie. I liked the texture........I churned it about three hours before guests came and put it in the freezer. It was not to hard and not to soft, it was just right and everybody gave it rave reviews. Thanks Alton, again for a great recipe. item not reviewed by moderator and published
I didn't have half and half, so I used the 1 3/4 cups of heavy cream I had left with 1 1/4 cups of milk. It's a bit sweeter than it needs to be, but it's still beyond excellent. It's the best vanilla ice cream I've ever had by a long shot, which is reason for me to probably not bother trying Alton's custard vanilla ice cream. Next time, I may cut back slightly on sugar, then again, I like very sweet desserts. ;-) item not reviewed by moderator and published
This ice cream is delicious. Smooth and creamy. The only thing I'd change is the amount of sugar. I followed the recipe to the T. You wouldn't even know the peach jam was included. This would be a great base for adding fruit, etc. item not reviewed by moderator and published
I loved this recipe because it didn't have eggs. However, I didn't half and half, so I used two cups heavy cream and 1 cup milk. I also didn't put in the peaches. I loved the vanilla taste, but there was too much sugar. It turned out a little too sweet, which is probably because I didn't have the fruit in there. I will definitely use the recipe again, next time without as much sugar. item not reviewed by moderator and published
This recipe is definitely worth the time to make. Be sure to plan enough time to let the mixture set so the flavors meld. We skip the fruit preserves, but it does not compromise the overall flavor of the ice cream. The final product lends a wonderful custard flavor and is creamier than other homemade ice cream recipes that we have tried. item not reviewed by moderator and published
I could not comprehend the peach perserves in the recipe, but I followed the recipe as given. It turned out to be the best vanilla ice cream I had tasted. It tasted like the old fashion kind of ice cream. Amazing!! Will definitly keep this easy recipe. Thanks Alton. item not reviewed by moderator and published
This is a VERY simple and VERY delicious vanilla ice cream. It also lends itself to other additions. I put chopped up Reese's Peanut Butter Cups in mine and it was delicious. Buy your vanilla beans online though otherwise the price is outrageous. item not reviewed by moderator and published
The first time I tried this, I followed the recipe exactly. It tasted wonderful, but the preserves left chunks of peaches. I gave it a shot without the peach preserves and it turned out just as good. I don't know why Alton has it in there, but I am sure he has a reason. I also made a batch omitting the vanilla bean, using vanilla sugar, and adding peppermint extract and mini chocolate chips- it turned out great. My next try will be chocolate. I like that this recipe tastes like premium ice cream (better) but is made with less fat. A lot of recipes call for more cream and egg yolks. item not reviewed by moderator and published
This ice cream is so much better than anything you can find in a store. item not reviewed by moderator and published
This is some of the best home-made vanilla ice cream I've had. We took the mix camping and made it in an old hand-churn ice cream maker. Pure heaven when camping in 100 degree weather. Also, we made a double batch and instead of 2 vanilla beans, I used one vanilla bean plus vanilla sugar (a bit more economical) - just as tasty. item not reviewed by moderator and published
This is seriously the best vanilla ice cream I have ever had! I was a little concerned with peack preserves as an ingredient...but it is so good! Alton - thank you for another wonderful recipe! You are a genius in the kitchen! item not reviewed by moderator and published
A very good, creamy, easy way to make ice cream. My 8-year old said it was the best vanilla ever, and that's going some for her. As I had some trouble with the vanilla bean, I also added 1 1/2 tsp vanilla, and the flavor was very good. My 2c: I like this recipe better than Alton's frozen custard version of chocolate. This has a creamier consistency. item not reviewed by moderator and published
This ice cream does not freeze hard. You can scoop it easily ever after it's been in the freezer for a week. And it tastes as good as any I've eaten. Very nice mouth feel. You can use any fruit preserve you like, so its flavor is very flexible. Like his show said, you must balance the sugar, liquid, and fat. This does that! item not reviewed by moderator and published
This ice cream is phenominal. HOWEVER, my boyfriend (now a chocoholic convert)and I found a way to make it even better...try 2 vanilla beans instead of one and you'll have the greatest vanilla ice cream of your life!! I know beans are kind of expensive but I got a good deal on a 1/4 lb bulk on www.thevanillashop.com - check it out...this ice cream is WELL-WORTH the investment!! item not reviewed by moderator and published
My husband got a ice cream/sorbet maker for Christmas so we are always looking for recipes. This was without a doubt the best vanilla ice cream recipe we've made. I didn't have a vanilla bean so we substituted 1 1/2 tsp. of vanilla extract. Heated the ingredients in the morning, let it sit in the fridge all day, then made the ice cream at dinner time. It was ready for dessert. Awesome. And, yep, it's fattening-- that's why it's serious vanilla ice cream! item not reviewed by moderator and published
This has to be the best ice cream ever.It is soooooooooooo creamy and easy to make.I also tried making it with adding fresh mango or strawberries FANTASTIC!!!!!!!!Thanks Alton this is surely a keeper. item not reviewed by moderator and published
So easy and so good. Don't change a thing. item not reviewed by moderator and published
This is the best home made ice cream I have ever had. So easy. Better than a lot of store bought. item not reviewed by moderator and published
ok, i have made This ice cream every i have made ice cream time since i've found this recepie, and everyone seems to absolutely love it. i highly recomend this to people who are looking for an awesome and delecious and smoothe and rich ice cream recepie. item not reviewed by moderator and published
Great Episode and Recipe. My first batch of (Mango) didn't harden enough for my taste and had a weak flavor. So for my second attempt (strawberry) I increased the amount of substituted preserves for sugar by another tablespoon and this time I got the bolder fruit flavor and firmer ice cream texture that I liked. Not only an easy and awesome ice cream recipe, but the show teaches us how to even make it better. item not reviewed by moderator and published
We got our new ice cream maker a couple of months ago and have been making all different kinds of ice cream. This is my favorite recipe for vanilla ice cream. Easy! I don't have a thermometer right now (broke during the holiday candy season), but I just took the mixture to a simmer - when one bubble came to the surface I quickly took the mixture off the hot plate and it worked out great. This will be made many more times!! item not reviewed by moderator and published
Maybe my machine (an Italian gelato maker) churns too strongly but this recipe has a LOT of butter fat (half and half and heavy cream) and made butter instead of ice cream for me. I prefer a recipe with less butter fat - it's better for you too. item not reviewed by moderator and published
I have made this ice cream three times, and it NEVER stays in the freezer. My friends and family think it's better than anything you can buy. I think the key is keeping it overnight in the refrigerator to blend the flavors. The last time I made the recipe, I used half milk (whole) and half cream, instead of the 2-1 ratio mentioned in the recipe. It was just as good. item not reviewed by moderator and published
That is AMAZING tasting. Thank you Alton! item not reviewed by moderator and published
This recipe is fantastic. To make the best Chocolate Ice Cream you have ever tasted use the same recipe, but instead of vanila: cook all other ingrediaents. While those are on your stove melt two 1 oz. squares of unsweetened chocolate baking squares, and stir it in to the pot. Some little bits of chocolate may settle in the fridge, but pour those in to your ice cream machine as well. They add great texture. item not reviewed by moderator and published
This is the best vanilla bean ice cream ever! So simple, yet so creamy and delicious most people don't believe just how easy making ice cream is...especially with the new machines on the market. I use the vanilla ice cream as a base for other flavors, like banana, peach and with fun additions like choppped Oreos?. However, this recipe is NOT compatible with my diet! Thank goodness the batches are only 1.5 quarts! Got to go, my cream mix just hit 170?... item not reviewed by moderator and published
wisk item not reviewed by moderator and published
buy vanilla beans from Amazon. You will not believe how much you can save. item not reviewed by moderator and published
If you would watch the Good Eats episode, he explains it. item not reviewed by moderator and published

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Frozen Treats