Serious Vanilla Ice Cream

Total Time:
11 hr
10 hr
1 hr

1 quart

  • 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

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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4.7 106
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 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

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