Vanilla Ice Cream

Total Time:
8 hr 18 min
Prep:
8 min
Inactive:
8 hr
Cook:
10 min

Yield:
1 1/2 quarts
Level:
Intermediate

Ingredients
Directions

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.


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4.8 125
Awesome!! It's creamy, smooth, great flavor. I didn't have vanilla sugar but I did have a vanilla bean that I put in the cream/ half and half mixture when I was heating it up. I use this recipe all the time. No need to look any further for an Ice cream recipe item not reviewed by moderator and published
Wonderful, rich vanilla base, adaptable for any flavoring additions. Try rum soaked raisins for a rum and raisin that's better than Hagen Daaz! item not reviewed by moderator and published
Very easy to follow the instructions and produce an ice cream with a great consistency. I gave it three stars because it is SO sweet. Perhaps I will reduce the amount of sugar next time. item not reviewed by moderator and published
I love this recipe for ice cream. i decided to make a blueberry sauce to mix in and turn it into blueberry ice cream. I love it! item not reviewed by moderator and published
After making at least 6 batches of ice cream, each time using a different recipe - including NYT Melissa Clark's, my family/friends say this is the winner. That seems odd since this was, in fact, the EASIEST of them. Excellent! Especially if you crumble crushed up chocolate covered coffee beans. item not reviewed by moderator and published
I made this as my first ice cream recipe, and it was really great, really, really, smooth. So when I wanted to make ice cream again, I used this recipe again. This time, we made maple ice cream. I simply substituted 1/2 cup of dark brown sugar for 1/2 cup of granulated sugar (no vanilla sugar this time) and added 1 cup of maple sugar to the egg-sugar mixture. Then I cut the vanilla from the end. It's got a beautiful consistency and a lovely maple flavor that's subtle but definitely there. Thank you to Alton Brown for creating such a wonderful base recipe! item not reviewed by moderator and published
The ice cream tasted great, but it tasted too much like store-bought ice cream. It was not what I was expecting. I am trying to replicate my grandpa's homemade ice cream, so I am trying recipes that seem similar to what I can remember. I'm getting closer. The recipe was okay. The ice cream was very, very smooth. I really liked that part. And, now I know how to make vanilla sugar! item not reviewed by moderator and published
Delicious. Used 5 egg yolks, reduced sugar to 7 oz (might try 6 oz next time), and upped vanilla to 3 tsp because didn't have vanilla sugar. item not reviewed by moderator and published
My initial thought was it was a white vanilla ice cream but its more like frozen creamy creme brulee and light yellow in color. But taste good. My rating to three star because its not like usual vanilla ice cream we are used to both in taste and color. item not reviewed by moderator and published
OHH YEA. Actually the first time I have ever made ice cream so I am so glad I used this recipe. To be exact. I used Paula Deen's Oatmeal Rasin cookie recipe and Alton's ice cream and made sammies.... Thanks Alton item not reviewed by moderator and published
cant find maple sugar. Can I just sub maple syrup? item not reviewed by moderator and published
Sounds like you borked the recipe by using jumbo eggs rather than large. item not reviewed by moderator and published

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