Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Total:
8 hr 18 min
Prep:
8 min
Inactive:
8 hr
Cook:
10 min
Yield:
1 1/2 quarts
Level:
Intermediate
Total:
8 hr 18 min
Prep:
8 min
Inactive:
8 hr
Cook:
10 min
Yield:
1 1/2 quarts
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Meat Loaf

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Browse Reviews By Keyword