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 units 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 ktomich_8018256
Atlanta, GA
on February 01, 2010
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This egg-less vanilla with the vanilla bean specks might remind you of Breyers All Natural -- it has that delicious, clean and bright vanilla flavor.
I made it without the peach preserves, and I substituted 2 cups of 2% milk for the half-n-half but still "spiked" it with 1 cup of light cream. This cuts out a lot of the fat and calories but you still end up with a very smooth and rich texture.
Also, for every 1 cup of sugar in ANY ice cream recipe, I substitute 1/2 cup sugar and 1/3 cup Splenda. Turns out wonderfully every time, and you would NEVER know the difference.
By barbaramoon_106...
Kennesaw, GA
on June 29, 2008
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Incredible flavor, the best I have EVER made. Alton does it again!! Soooo simple. Everyone can do this...recipe is wonderful, very hard to mess up with this. (just let it set overnight...be patient!
By pbjump23_9975739
narberth, PA
on April 22, 2008
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The flavor is tremendously good and cannot even be compared to grocery store ice cream. Well worth the effort. I add a little vodka to prevent it from solidifying too much.
Read all 16 reviews