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Serious Vanilla Ice Cream Recipe

Serious Vanilla Ice Cream

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (90)

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Average Rating:

Total Reviews: 90

Showing 61-70 of 90

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  • on July 05, 2008

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    This recipe is definitely worth the time to make. Be sure to plan enough time to let the mixture set so the flavors meld. We skip the fruit preserves, but it does not compromise the overall flavor of the ice cream. The final product lends a wonderful custard flavor and is creamier than other homemade ice cream recipes that we have tried.

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  • on February 18, 2008

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    I could not comprehend the peach perserves in the recipe, but I followed the recipe as given. It turned out to be the best vanilla ice cream I had tasted. It tasted like the old fashion kind of ice cream. Amazing!! Will definitly keep this easy recipe. Thanks Alton.

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  • on September 14, 2007

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    This is a VERY simple and VERY delicious vanilla ice cream. It also lends itself to other additions. I put chopped up Reese's Peanut Butter Cups in mine and it was delicious. Buy your vanilla beans online though otherwise the price is outrageous.

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  • on July 06, 2007

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    The first time I tried this, I followed the recipe exactly. It tasted wonderful, but the preserves left chunks of peaches. I gave it a shot without the peach preserves and it turned out just as good. I don't know why Alton has it in there, but I am sure he has a reason. I also made a batch omitting the vanilla bean, using vanilla sugar, and adding peppermint extract and mini chocolate chips- it turned out great. My next try will be chocolate. I like that this recipe tastes like premium ice cream (better but is made with less fat. A lot of recipes call for more cream and egg yolks.

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  • on September 02, 2006

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    This ice cream is so much better than anything you can find in a store.

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  • on July 31, 2006

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    This is some of the best home-made vanilla ice cream I've had. We took the mix camping and made it in an old hand-churn ice cream maker. Pure heaven when camping in 100 degree weather.
    Also, we made a double batch and instead of 2 vanilla beans, I used one vanilla bean plus vanilla sugar (a bit more economical - just as tasty.

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  • on April 06, 2006

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    This is seriously the best vanilla ice cream I have ever had! I was a little concerned with peack preserves as an ingredient...but it is so good!

    Alton - thank you for another wonderful recipe! You are a genius in the kitchen!

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  • on December 30, 2005

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    A very good, creamy, easy way to make ice cream. My 8-year old said it was the best vanilla ever, and that's going some for her. As I had some trouble with the vanilla bean, I also added 1 1/2 tsp vanilla, and the flavor was very good.

    My 2c: I like this recipe better than Alton's frozen custard version of chocolate. This has a creamier consistency.

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  • on October 22, 2005

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    This ice cream does not freeze hard. You can scoop it easily ever after it's been in the freezer for a week. And it tastes as good as any I've eaten. Very nice mouth feel. You can use any fruit preserve you like, so its flavor is very flexible.

    Like his show said, you must balance the sugar, liquid, and fat. This does that!

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  • on August 25, 2005

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    This ice cream is phenominal. HOWEVER, my boyfriend (now a chocoholic convertand I found a way to make it even better...try 2 vanilla beans instead of one and you'll have the greatest vanilla ice cream of your life!! I know beans are kind of expensive but I got a good deal on a 1/4 lb bulk on www.thevanillashop.com - check it out...this ice cream is WELL-WORTH the investment!!

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