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
  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces vanilla sugar
  • 2 teaspoons pure vanilla extract
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.


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4.8 133
"beeeear bubblage"...lol item not reviewed by moderator and published
<span>We recently bought a Cuisinart Ice-70 and this is the first recipe we tried in it. In a word this recipe is OUTSTANDING! Very creamy and smooth, perfect sweetness, perfect vanilla, and do not taste any egg whatsoever, the perfect frozen custard. I did increase the vanilla by one teaspoon because I can't help myself, I always increase the vanilla. I also set the machine to be done at 35 minutes and it was perfect. I have always been an Alton Brown fan and with this recipe he exceeded all expectations. I really didn't know home made ice cream could be so good. Nice work Alton.</span><br /> item not reviewed by moderator and published
I didn't have vanilla sugar (who does, really?) and I think it would've made a much bigger difference in how this turned out. I did add some peanut butter cups and a hot fudge swirl to it though! item not reviewed by moderator and published
Well, I'm not like most other people!  I didn't care for this recipe.  I was hopeful as I read all the rave reviews and tried it out as the ice creamer maker we purchased has a really boring vanilla ice cream recipe.  This recipe produces a very smooth ice cream and it certainly is creamy.  I also really like the idea of vanilla sugar for vanilla ice cream.  I used two packets of Dr. Oetker Vanilla Sugar mixed with a cup of sugar.  My issue with this recipe is that it tasted like vanilla egg ice cream.  Maybe I did something wrong (though it looks exactly like the picture) but 3 out of 4 in my family didn't care for the flavor.  I'll certainly take the vanilla sugar idea into the vanilla recipe I settle on, but this recipe isn't it! item not reviewed by moderator and published
We did not have vanilla sugar and used vanilla paste and Tahitian Vanilla. It turned amazing. item not reviewed by moderator and published
The Great Bluebell Recall made this Texan desperate enough to embark upon making homemade ice cream. Got a good deal on a Cuisinart 1-1/2 qt from Williams-Sonoma with extra bowl for $69. Alton's recipes had the highest ratings and rightly so! Wanted a good ice cream for the foundation of many flavors and this recipe can't be beat!  I even substituted 1 cup Kefir for 1 cup Half &amp; Half for a healthier version of Peach ice cream and Pineapple Coconut ice cream. Although this recipe makes 1-1/2 qts, it is closer to 2 qts with additions. Just processed 1/2 at a time with no problems. Never knew making ice cream was so easy. Thanks Alton!! item not reviewed by moderator and published
Like so many of Alton's recipes - easy and fantastic.  The inner geek in me really appreciates "the why" of cooking, so Alton's explanations are very much appreciated.  The vanilla is a great base -- we've used it for chocolate, vanilla, and coffee is coming soon!<br />The ice cream is a frozen custard, so you will find that it has a much richer mouth feel than the more typical "ice milk" that you buy in the store.  It's more comparable to Ben &amp; Jerr'y and Hagendaaz, but we find it superior to even those brands.  <br />We were able to expedite the cooking time by putting cooling the custard in an ice bath (not too cold!) so that it's ready in a few hours.  <br />btw --- don't ignore the 40 F temp before putting it into the ice cream maker.  If the custard is too warm you'll never get a frozen ice cream before your maker gets too warm.<br /> item not reviewed by moderator and published
This ice cream was amazing my whole family loved it. I just purchased an ice cream maker for my kitchen aid and this is the first time I used it. I will be making this recipe again. Instead of 3 c half half I used 2.5 and 1.5 heavy cream. item not reviewed by moderator and published
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
Delicious and creamy! It was like making creme brûlée then you put it in the ice cream maker. item not reviewed by moderator and published
Like others have said, do use two vanilla beans. Why not, mine were only $14 at the grocery store! Next time I'll order online at a fraction of the cost. It's not the creamiest ice cream I've ever had, but this is so easy and better than store-bought. item not reviewed by moderator and published
Super creamy, came out like frozen custard. I substituted 1 cup of half and half and it is still the creamiest ice cream ever. item not reviewed by moderator and published
So .. .. Freaking .. .... Good ........... item not reviewed by moderator and published
Delicious! I actually had vanilla sugar that I had made, so I made great use out of it. I also used a cup of almond milk instead of using all that half-and-half. The ice cream still came out creamy and wonderful. item not reviewed by moderator and published
One word.........INCREDIBLE!!!! item not reviewed by moderator and published
absolutely excellent recipe. I followed it completely, with the exception of adding another tsp of vanilla instead of vanilla sugar. If you taste the custard before you freeze it - remember that things become less sweet once frozen, so don't panic. Delicious, creamy, and melts in your mouth : item not reviewed by moderator and published
Best ice cream I ever made! I did put in a vanilla bean when I heated the cream/ half and half mixture, otherwise I didn't change anything! Rich and creamy! item not reviewed by moderator and published
Great recipe! If you watch the video this is a very easy recipe that taste great! item not reviewed by moderator and published
Delicious! The ice cream is very rich, more like frozen custard. If you prefer lighter ice cream I wouldn't use this recipe. It is also very sweet. I love it! I did use 3 tsp vanilla instead of vanilla sugar. item not reviewed by moderator and published
If you want a sugar free version, essentially, add 1/2 tsp of xantham gum, 1 Tbl of honey, and 2 Tbl of vanilla liquor instead of the sugar. Came out creamy (no ice crystals that usually form w/sugar free because of the x gum and alcohol and delicious. Husband said no one would suspect it's not regular ice cream - great taste and texture. For you diabetics out there, a godsend. item not reviewed by moderator and published
Awesome! Made it for Thanksgiving to go over hot cobbler, yummy! Will make again! item not reviewed by moderator and published
Yep, it was GREAT. I made Alton's chocolate ice cream, and IT was even better. In this vanilla recipe, I just HAD to add about half a package of oreo double stuf cookies, broken (break them BEFORE freezing them...the double stuff gets super hard. I cut them with a knife into 6ths. This was so amazing...my daughter has asked me to make this on her next birthday. item not reviewed by moderator and published
Absolutely perfect. I ate it with caramel sauce and just a tiny sprinkling of sea salt. item not reviewed by moderator and published
I made the recipe as written with the exception of using a little extra vanilla instead of vanilla sugar. This ice cream was smoother and creamier than the homemade ice cream of my youth. It was the perfect amount for my mixer's ice cream attachment. It's so good! item not reviewed by moderator and published
Love this recipe. I'm a true southern girl and it is the best homemade ice cream. I followed the recipe exactly. It came out rich and creamy. Next time I will make more barely had enough for everyone. item not reviewed by moderator and published
Easy to make , tried it , liked it, simple! item not reviewed by moderator and published
This recipe and the chocolate ice cream one from the same episode are amazing. The ice cream is soft and scoopable even when frozen to a hard state. Regarding the vanilla sugar, I used 1/2c of raw wildflower honey instead. I've also used sucanat and coconut palm sugar in place of the vanilla sugar. I think the goal of the vanilla sugar is to provide sweetness with an additional depth of flavor. My dad has problems with dairy so I substituted 1 qt of coconut cream (tetrapak packaged, not canned) and halved the eggs due to the richness and thickness of the coconut. Alton's technique worked great with my substitutions and the coolest thing about the coconut milk ice cream is that it turns into coconut custard when it melts! Coconut is a healthy saturated fat that holds its shape at room temperature, hence halving the eggs when using it. item not reviewed by moderator and published
AB's recipe is just like the one I use to make Egg Nog. So I felt free to tweak it so it was as easy as that is. I took the half and half and heavy cream, put them in a 4 cup glass measuring cup and microwaved it on high for 4 minutes. Scrap off the skin that forms on the top and then gradually add it to the whipped sugar and egg yolks in a pan on the stove. Also, I added 2 tablespoons vodka with the vanilla. It keeps the ice cream from getting rock hard like all homemade ice creams after being in the freezer for a while. I can't wait to try his chocolate ice cream recipe. item not reviewed by moderator and published
I am a trained culinarian, and I don't often use other Chef's recipes, but when I do I refer to A.B.'s work, Stay with Alton my friends. PERFECT! item not reviewed by moderator and published
first off, vanilla sugar, totally not necessary, i just used a little extra vanilla extract. Also, im not sure why previous users cut back on the eggs, is it cost? I used all 8 eggs and the flavor is great! Seriously though, add the cream mixture SLOWLY to the eggs, you cant go too slow, but you will ruin the texture if you add it too fast. Although, dont throw it out if you do, the flavor is still great! amazing recipe, best vanilla ice cream i have ever had! item not reviewed by moderator and published
this recipe was super easy to make and taste deliciouse. and guess what! im only 12!! im a smart cookie. yumm item not reviewed by moderator and published
I just got my ice cream attachment for my kitchen aid and I couldn't wait to use it! This is the first recipe my husband and I tried. The ice cream was savory, not too sweet. We paired it with the Peach and Nectarine Pie (Recipe courtesy Love Apple Farm, Randae Loken peach pie ) oh course! Which was a perfect pairing We will definitely be making this ice cream again. item not reviewed by moderator and published
Can anyone explain why one recipe (Churn Baby Churn II) calls for heavy cream and (Churn Baby Churn) the other whipping cream? My recollection is that AB said that heavy cream has a negative affect on texture. Also, Haagen Dazs uses cream and skim milk. Has anyone compared -- like a home mini taste test, if you will -- AB's two recipes against Haagen Dazs's? item not reviewed by moderator and published
I normally get annoyed when people modify these recipes pretty significantly and then rate them - whether they rate them as 5 stars or as 1 star, they're not rating the recipe. They're rating THEIR recipe. And cutting the amount of eggs in half (or by an even larger margin) is a significant modification. But, after reading EVERY review, while I didn't keep count, it seemed like more than half of the reviewers cut the eggs by a large margin. In the face of a strong majority opinion, I cut my egg yolks from 9 to 6. I did not have (or have time to make) vanilla sugar, so I upped the vanilla extract by one half teaspoon. I used this as a base for cinnamon ice cream, my favorite. I won't get into the specifics of how I added the cinnamon vs. how I probably should've added the cinnamon, but I will say that the final product was absolutely out of sight. I wanted to sit down on the kitchen floor and eat the whole batch of fresh soft serve. The reason I don't feel hypocritcal in reviewing this recipe after making modifications to it is simple... the "egg custard" flavor was noticeable in my 6-yolk version. Had I gone 9, it would've been stronger. Had I gone 3, it would've been weaker. It's a personal taste thing, and obviously many don't like that. I am sure that I would've loved it with 3 yolks or with 9. However, the overall process, the detail with which AB explains how to execute each step properly, is going to result in an outstanding product. item not reviewed by moderator and published
one of the gtreat memories from my childhood is my father making ice cream in an old hand crank churn (you know the kind, with the wooden slats and the ice and rock salt). Commercial ice cream, and I don't care how much you pay for it, just isn't as good as the hand made thing. I was lucky enough to come across a new in the box electric ice cream maker at a thrift shop, but lacking a recipe for a base I turned to my favorite cooking show. My son and I made white chocolate pecan ice cream with this base. Not only did I make a whole new great memory, but a screamin' batch of ice cream as well. This is easily as good as the stuff I remember from my childhood, sorry dad, it might even be better. item not reviewed by moderator and published
Was surprised to read so many reviews claiming the recipe was "too eggy" or "too sweet." I trust Alton Brown and chose to make his recipe exactly (except I had a vanilla bean when scalding milk and didn't use extract). It was perfect. Alton Brown does not haphazardly put out a recipe. Trust him--do exactly as it is printed. item not reviewed by moderator and published
This recipe is excellent and a keeper. Based on the other reviews, I used 7 eggs and thought it was great. I also used King Arthur's Vanilla Bean Crush which is a really luscious rich vanilla. I do not think it could have been any better. item not reviewed by moderator and published
This ice cream recipe and its two sister recipes - Chocolate Ice Cream and Mint Chip Ice Cream - produce the most superior ice creams I have ever tasted. The flavor is excellent and the texture is pure velvet. Great base recipes with which to improvise. item not reviewed by moderator and published
Last summer I used Alton's choc ice cream recipe &amp; received rave reviews. For our Independence Day celebration this yr we were having company, some who never had been to our beach cottage and I was unfamiliar w/ their eating tastes other than they were mostly vegetarian and ate only the freshest food available. Yikes, the pressure was on! My granddaughter, an avid cook and equipped w/ a palate to rival her dad's who has the best ever and writes our wine newsletter for our small chain of gourmet grocery stores, planned the menu. She knew this couple as she interned for them last summer. We also had one friend here from Jerusalem and her family. We all enjoyed the diverse meal and settled in to watch the fireworks display over the pacific of Laguna Beach, California from our balcony....ring side seats you might say. Between digesting our dinner and waiting to pop the cork on celebration bubbly once the first of glorious display of sparkling fireworks I pulled out my Alton Brown vanilla ice cream and the bowl of mixed fresh berries....I scooped out mounds of the luscious white frozen delicacy... guests sent my husband back and forth w/ requests for 'yes please' for scoops of the etheral cold offerings. Once all had accepted the finale to our meal I looked @ the bottom of the container and realized there was enough for my husband but barely a spoonful for myself! Just enough to send compliments to Alton for another amazing recipe!! item not reviewed by moderator and published
AB's chocolate ice cream is perfect, and is this recipe with unsweetened cocoa powder added. No additional sugar. I think he was trying to use the same ice cream base for both, which made the vanilla on the sweet side. For plain vanilla, I plan to reduce the sugar some. I had no vanilla sugar, so split and threw a vanilla bean into the cold half-and-half and heavy cream. Of course I pulled it out before freezing. If I throw in peaches or other things, I will keep the sugar as-is. item not reviewed by moderator and published
I used 5 eggs like many other reviewers. While in the ice cream maker, I added chopped strawberries, 3 bananas that I pureed in the food processor, and chopped almonds. Just before freezing I added chocolate syrup and mixed it in. Instant Banana Split ice cream, sooo goood!!! item not reviewed by moderator and published
THIS IS NOT ONLY THE BEST ICE CREAM YOU WILL EVER EAT, IT IS ALSO A GREAT BASE FOR OTHER FLAVORS. I MIX IN FRUIT, PEACHES, BANANA AND WALNUT, RASPBERRY, STRAWBERRYS ETC. AND IT IS FANTASTIC. WHAT EVER FRUIT I CAN GET AT A GREAT PRICE GOES INTO THIS ICE CREAM. THANKS ALTON FOR THIS FABULOUS RECIPE. item not reviewed by moderator and published
After reading reviews, I did cut the eggs to 5. This is the best ice cream in the world. item not reviewed by moderator and published
I doubled the recipe and ended up cooking the egg once I returned the mixture back to the stove. That's 16 egg yolks to start over. Be Very Careful! :) item not reviewed by moderator and published
I made this at Christmas and it was a huge hit! I adjusted the recipe and used only 6 eggs as others had suggested, and since I didn't have vanilla sugar, I used an extra tsp. of vanilla extract. item not reviewed by moderator and published
Used 6 eggs. And previous reviewers are correct in that this does have a very strong custard taste becasue it is soooooo rich. It is very good, but a bit too rich for me. Which is saying a lot, as I am a sugar freak. I will keep the recipe, and reduce the eggs to 4 or 5 next time. Very good, and very good texture, thick and creamy. Another reviewer said it tasted "eggy" this does not taste like eggs, i whipped the eggs to a pale yellow. But it is a very strong custard taste which is rich due to the high egg content. I might reduce the sugar a bit next time also. But a very good recipe over all ! item not reviewed by moderator and published
I'm a bit of health freak, and have been attempting to make "healthy" ice cream. I made this recipe with goat milk instead of half and half and cream, and instead of 9 oz of sugar, I used 1/2 tsp of pure stevia extract(not truvia or any of that crap), and 2 tbs of applesauce. It was absolutely delicious. item not reviewed by moderator and published
I have never left a review for a recipe from any of the sites I frequented until this one. Tried this recipe for the first time and it is truly exceptional. I did follow some suggestions of others and used 6 egg yolks as opposed to 8. The results were fantastic. Very Smooth and Creamy texture and this is one recipe I "WILL" be making again! item not reviewed by moderator and published
a great ice cream recipe. i didn't think it was too eggy, but i was extra sure to really whisk the egg whites and get them to a pretty pale yellow color. it is possible to do, just keep whisking. also, while i do have quite a big sweet tooth, i felt it was a bit sweet (and i even cut the sugar back to 8 oz). i might try 7 oz next time. But overall, its extremely creamy and delicious. item not reviewed by moderator and published
I have made this three times. 5 eggs is about right for me and I doubled the recipe to make 3 quarts. My ice cream maker can make 4 qts. This is very good and I have tried other custard base and non custard base. This one ranks up there withe one of the best. 8 eggs is to much for my family even when doubling. I use 5 eggs for the 3 quarts and if I stuck to the exact recipe I would use probably 3. Alton is one of the informative cooks and I love his show. item not reviewed by moderator and published
I prefer the rich creamy homemade ice cream to the very thin watery ice milk that I typically see. This receipe is wonderful and very adaptable. So far I've made French Vanilla, Chocolate Brownie, Coffee Chocolate Chip, Mint Chocolate Chip, and Butter Pecan. All were made using the same base recipe and they were all excellent! This one's a keeper! item not reviewed by moderator and published
The end result was quite good, but compared to other 'frozen custards' (commercial ones included), this recipe seems to have a little too much egg yolk. The next time I try it, I think I'll cut back to 6 yolks and see if I like it better. item not reviewed by moderator and published
It's actually really, really good. I made a couple of very small changes based on previous comments. It calls for 9 oz. of vanilla suger. I used 1 1/4 cups of regular sugar. (Don't have the patience to make vanilla sugar nor do I want to purchase vanilla sugar.) Because I didn't use vanilla sugar I used 3 teaspoons of vanilla instead of two. The only other thing I did differently was I did not put the heavy cream in the ice cream until the cream, egg, and sugar mixture was cooled the next morning. Then I whipped the heavy cream before mixing it with the rest. I find with homemade ice creams, that they are harder when frozen then store bought ice creams. I don't want to have to wait till the ice cream is soft enough to scoop it. By incorporating some air into the mixture, its a little softer than the usual homemade ice cream once it's frozen. This is called overrun. Some overrun in ice cream is a good thing. Too much is not. Still I mostly stayed true to Alton's recipe and it really is a good vanilla ice cream. item not reviewed by moderator and published
Absolutely delicious...super creamy, rich, vanilla-y. But if you're looking for something a little more homemade-y, this may not be the recipe for you (my Grandma's recipe is amazing, and tastes like HOMEMADE, it's lighter and more like a vanilla ice milk than ice cream), this recipe tastes just like the best store-bought brand out there (this is more dense and creamy and rich than "traditional" homemade versions I've made). My batch didn't really double in size though, like some people said it would. it expanded a little, but not much to notice. Fine with me, the taste is amazing. I was worried it was be too "eggy" in flavor, but no way, it came out perfectly creamy vanilla. I may cut back on the egg yolks next time though...maybe instead of 8 I'll try 6. item not reviewed by moderator and published
I made this ice cream BEFORE item not reviewed by moderator and published
I wasn't sure what to expect, but the ice cream turned out so well. It was super creamy. I cut out an egg yolk and just used extra vanilla (rather than vanilla sugar). Someone asked if it was Ben &amp; Jerry's. I figure that's a pretty good thing! item not reviewed by moderator and published
It had barely any vanilla flavor at all; it just tasted like sweet cream. And when I say sweet, I mean SWEET. It was almost too sweet for my tastes. I'm pretty sure I left the vanilla in my sugar long enough; I had let the pod sit in the sugar for over a week. I was surprisingly disappointed by this recipe. item not reviewed by moderator and published
I decided to try to make my favorite Ben &amp; Jerry's Ice Cream flavor at home with Alton Brown's recipe. I made the vanilla base with added cinnamon and let it age in the fridge. Then I added chopped up dark chocolate and chopped up Pepperidge Farm oatmeal cookies to the ice cream after it was churned. This taste just like B&amp;J only better because I can add as much cinnamon, cookies, and chocolate that I want! You have got to try this! Another fabulous recipe by AB! Thank you! item not reviewed by moderator and published
I didn't have vanilla sugar, and didn't really want to shell out the $13 to get some vanilla beans at the store to make it, so I went another way. I used a cup of sugar, 2ish teaspoons of vanilla extract, and a teaspoon or so of almond extract. Be careful if you choose to use almond extract, though- it's a lot stronger than vanilla. This ice cream would probably go great with pound cake, which requires almond extract too :) item not reviewed by moderator and published
We were having a dinner party... Fiance wanted to make a version of quick "ice milk" from the ice cream maker user guide (stuff tastes alright for only a few hours, then starts becoming all ice crystals ~ good for kids to do, but not much flavor for grown-ups). Wanting to do things the "right" way, I turned to Alton (who else?). The steps were easy (but why does he list 9 oz of sugar instead of 1 1/3 cups???), and the end result was heavenly. The guests are still raving and this one is a keeper. Now I can't wait to try his avocado ice cream! item not reviewed by moderator and published
I you are looking for the richest ice cream on the planet, look no further. I cut the egg yolks down to 5, the sugar to 8 oz., and swapped out the half &amp; half for whole milk. Much, much better. item not reviewed by moderator and published
What I cannot understand is, how on the show, that the egg yolks and sugar combination is so light, because when I did it, it is very yellow. The ice cream base was very eggy, especially in odor. While I remember Borden's ice cream being yellow and tasting good due to that, this was too overwhelming. It certainly does look like in the show he used 8 egg yolks, but his ice cream is definitely lighter. I suggest perhaps maybe half as many yolks. In fact, his earlier recipe used none (it was Philadelphia style ice cream). I bet if it looks the same light color as it does on the show, it will be very good, the way he intended. Surprisingly, the best ice cream yet from him in my odd opinion, was the avocado ice cream. Use about 1/4 cup more sugar and twice as much lemon or add the extra amount as in lime. I put it on directly when serving and it was very good. item not reviewed by moderator and published
AB you are the man!! Everyone loves it and I share the recipe with everyone and tell them to watch your show! item not reviewed by moderator and published
This has to be the best ice cream base that I have tried, hands down! Rich, smooth, creamy, YUMMY! I made it using Nielsen-Massey's Vanilla Extract and Vanilla Bean Paste and the ice cream is outstanding. Thanks Alton! item not reviewed by moderator and published
This is a wonderful recipe. AB hit this one about of the park. The flavor and texture are simply incredible. The best vanilla ice cream I've ever had! item not reviewed by moderator and published
This ice cream is absolutely FABULOUS!! There's nothing else to say. item not reviewed by moderator and published
I decided to try this after loosing the other recipe and this one is great. I used Splenda (1/4 cup) and it is delicious. Rich and Creamy, yum! item not reviewed by moderator and published
I love Alton, but if you have a choice between making this version of vanilla and his first version "Serious Vanilla Ice Cream", stick with the first. I just didn't think the eggs added that much to the party flavor wise. Yes it was a denser ice cream but I didn't think it tasted better. item not reviewed by moderator and published
so very delicious! it seems to have different layers of vanilla, if that is at all possible! item not reviewed by moderator and published
I spent lots of money on the finest ingredients for this recipe, and it had the texture of ice cream, but it tasted like thick vanilla whipped cream. I used it for a desert topping, but really the recipe wasn't worth the effort. item not reviewed by moderator and published
Not too sweet, good vanilla flavor, very rich. This recipe will be one I use over and over again with my KitchenAid ice cream attachment. Thanks, Alton! item not reviewed by moderator and published
I've long said the Dreamery Vanilla Ice Cream by Edy's is the best I've ever tasted. But, this stuff is better! Easy to prepare, the hard part is waiting for it to cool enough to freeze into ice cream. It's creamy and dense and has the best vanilla flavor. Thanks Alton. item not reviewed by moderator and published
an extremely easy and very good recipe, the kids make it with me item not reviewed by moderator and published
great recipe to make vanilla ice cream, it's easy and doesn't require a lot of experience! item not reviewed by moderator and published
We have been looking for a great ice cream base and this is it! It is far superior to ice cream made without eggs. I used fat free half and half and my unknowing husband declared it the best ice cream ever. Thank you Alton Brown! item not reviewed by moderator and published
if you follow the recipe you cant go wrong !!!very easy to make . item not reviewed by moderator and published
I've made many an ice cream recipe and this one is the best! It will be the ONLY vanilla ice cream I make from now on. It is perfection - sweet (but not too sweet), delicious, smooth and very creamy. This is the ultimate ice cream recipe! Follow the directions carefully and you will be rewarded! item not reviewed by moderator and published
Alton Brown, the master of the kitchen, has done it again. THIS is ice cream! None of that nasty grainy stuff we're so used to from our childhood (Okay, it was good, but only because of the memories) this is luscious, creamy, decadent... and my wife likes it too. Oh, did I mention, my daughter won't eat any ice cream but this? Alton, you've spoiled us! item not reviewed by moderator and published
I turned it into coffee ice cream. It was heavenly! Creamy and perfect! item not reviewed by moderator and published
This is the very best Vanilla Ice Cream Period! How can you make it even better? Add strawberries! Place three or four cups of strawberries to a sauce pan. Add some water and about 1/2 cup of sugar. Cook down over medium heat until you reduce by at least a third, half would be better. The whole idea is to reduce the amount of water. The sugar helps pull water out of the berries while turning the resulting mixture into a jam. Use a potato masher to break up the large pieces of berry. Place cooled mixture in fridge over night. Combine 3 parts Vanilla Ice Cream mix with 1 to 1.5 of strawberry mixture. Place in your ice cream maker. Churn until it almost doubles in size. Place contents in freezer until solid. Enjoy! item not reviewed by moderator and published
This ice cream is very easy to make and tastes great. item not reviewed by moderator and published
see title. item not reviewed by moderator and published
Let me preface this recipe by saying that I've made this twice and never once gotten a chance to taste it; it's been completely devoured before I had a chance! The preparation is fairly simple (even for a novice cook like myself), and the result is so good that it won't last for more than a few minutes with a decently-sized group. If you have them, try real vanilla beans instead of vanilla extract. It's great! item not reviewed by moderator and published
I made this to go with Easter dessert and my father-in-law would not believe that it wasn't store bought premium ice cream. It was rich and creamy without even a hint of the ice crystals that seem to form on most home made ice creams. It is a bit lengthier process but well worth the effort and time. item not reviewed by moderator and published
This ice cream is light and silky and the vanilla flavor is absolutely delicious. It's the best! item not reviewed by moderator and published
Sooo good, but be careful not to heat the mixture with the egg too fast! item not reviewed by moderator and published
very very good item not reviewed by moderator and published
This recipe worked perfectly with my KitchenAid freezer bowl ice cream maker! item not reviewed by moderator and published
This ice cream is delicious and so easy to make. It reminds me of my childhood...making homemade ice cream with my parents and grandparents! item not reviewed by moderator and published
Everyone Raves when I make this. Makes you want to Say "$$$$" Like in the "The Hoover" but not 3 letters... This is an Incredible Recipee, and for an Easy Chocolate add 4 - 8 OZ of Hersheys Choc Syrup after the mix has cooled. Even the People who Dont Like Sweets will eat this as if it didnt have sugar in it. item not reviewed by moderator and published
Very yummy - it is definately more of a frozen custard than a light ice cream. I cut the number of egg yolks to lighten up the custard taste. It was still fantastic. item not reviewed by moderator and published
I'm right there with ya on the underwhelmingness, but I've found that with every ice cream recipe I've made I've had to strain the batter every time (through our splatter-guard) so there's not chunks of egg in it. In theory getting it to the right temperature would mean you wouldn't have to do this, but I'm human and I err so I get about half an egg's worth of cooked yolk every time. 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
This happens if you're using the wrong size eggs. You people need to calm down and stop using jumbo or extra large for everything. item not reviewed by moderator and published
Sounds like you screwed something up, because the sugar ratio is actually low for most vanilla ice cream recipes. item not reviewed by moderator and published
You'll notice for some recipes (he also explains this in a couple episodes), that you'll get more accurate measuring for dry ingredients by weight than volume due to settling. He usually demonstrates that with flour too, showing how a certain weight of flour can have two different volumes based on how packed it is. item not reviewed by moderator and published
This is what happens when you use jumbo eggs. Pay attention to the recipe next time. item not reviewed by moderator and published

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