"Serious" Vanilla Ice Cream

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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.

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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!

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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.

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Explains exactly how to make ice cream!

Only thing, I prefer, is a 2:1 ratio of cream:whole milk. Oh, and one whole vanilla bean to a 2 cups cream to 1 cup milk ratio. ;-

(Basically though, Half & Half is just half whipping cream & half whole milk.

I pretty much have used Emeril's coffee ice cream is a base for all my ice creams.

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I make this all the time as it's my favorite ice cream recipe. I don't always add the peach preserves.

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We're serious AB lovers around here and I'm willing to try just about anything he makes.

The thing is, I could not get this ice cream to freeze. Period.

After all my problems I read the reviews and saw that the another person had issues with this setting up. Like me, she uses the ice cream attachment for her Kitchen Aid. I ran the ice cream maker for about an hour, hoping that *something* would happen.

There was no increase in volume. And frankly, it didn't even seem to want to freeze at the edges of the bowl or at the very bottom.

The ice cream bowl was sufficiently frozen, so I know that's not the issue.

I have made other "custard based" ice creams, including using AB's other recipes, with great success. I'll just have to chalk this one up to experience.

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Another easy-to-make recipe from AB. I've been making this now for years and it's my families favorite. I appreciate the short ingredient list. Don't forget the pinch of salt not included in the list - you will miss it.

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I love this recipe. It's so easy to make since it doesn't require eggs. It's a little too sweet for me though, but my family likes it that way.

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I have made this ice cream three times now, and every time it gets rave reviews. I made it for my sister who hates peaches and she thought that it was fabulous. Don't shy away even if you don't like peaches. Enjoy!

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This is definitely a DELISH recipe. The only problem I had was that it was much softer than soft serve when it came out of the ice cream machine--more like runny-slush. (Also, it didnt really increase in volume very much either. I had to let it stay in the freezer for 2 days before it got firm ice-cream consistency. So, if you are trying this for company, you may want to start it a day or two in advance. (But then, it may also be the idiosyncracies of my ice cream maker (a kitchenaid ice cream attachment--mixed with the fact that there arent any eggs or gelatin in the recipe, that typically help firm up the ice cream. Definitely try it...its quite yummy. I am a sugar-freak, but I think if I were to make it again, i would cut back a tad on the sugar. As it is, its perfect for standing on its own, as a very sweet and rich dessert, but if you wanted to serve it as an accompaniment to another dessert or with nutella (YUM! or any other topping, I would use a little less sugar.