Serious Vanilla Ice Cream

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Quick. Easy. Wouldn't change a thing. DELICIOUS!

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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.

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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".

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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!

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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!!!

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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.

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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 $$$.

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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!

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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.

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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.