Serious Vanilla Ice Cream

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Everyone loves this recipe.. Only one problem with it I can't call it my own...:

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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!

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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.

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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.

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This is the best Vanilla Ice Cream my wife and I have ever tasted! Very easy to make and so delicious. Seriously...

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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 & 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.

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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.

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AWSOME i am the owner of an iceceam traieler everyone loves it

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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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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!