Serious Vanilla Ice Cream

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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 :

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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 & no doubt less expensive! I did use 4 oz sugar and mixed in some milk with the half & half. I used 1 tsp. vanilla bean vanilla, which is very thick & loaded with those little pieces of bean. Thanks AB!

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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?

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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.

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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.

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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.

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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!

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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.

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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.

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I couldn't get mine to look like the photo. What am I doing wrong?