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.
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By godiva401
on January 01, 2012
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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.
By yamahachef101
on December 28, 2011
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AWSOME i am the owner of an iceceam traieler everyone loves it
By M Rosa
on December 10, 2011
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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.
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