Vanilla Ice Cream

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Churn Baby Churn, 2

Rated: 5 stars out of 5Rate itRead users' reviews (92)

RECIPE
COMMENTS & REVIEWS(92)

Cook Time:
10 min
Level:
Intermediate
Yield:
1 1/2 quarts

Times:

Prep: 8 min
Inactive Prep: 8 hr 0 min
Cook: 10 min
Total:: 8 hr 18 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Key Lime Pie

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Vanilla Ice Cream
Ann plano, TX 01-20-2010
Flag

Followed suggested variations- VERY rich
Rated: 4 stars out of 5

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 !Read more
recipe Vanilla Ice Cream
Alec Roswell, GA 01-17-2010
Flag

I made some variations
Rated: 5 stars out of 5

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.Read more
recipe Vanilla Ice Cream
Randy Raleigh, NC 01-01-2010
Flag

Terrific Recipe
Rated: 5 stars out of 5

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!Read more
recipe Vanilla Ice Cream
Danielle Quakertown, PA 12-29-2009
Flag

Wonderful, a few tips
Rated: 5 stars out of 5

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.Read more
recipe Vanilla Ice Cream
Effie Camp Verde, AZ 08-24-2009
Flag

Awesome but cut back the eggs
Rated: 5 stars out of 5

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. Read more
recipe Vanilla Ice Cream
Crystal Visalia, CA 08-23-2009
Flag

Smooth, creamy, rich...PERFECT!!!
Rated: 5 stars out of 5

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!Read more