Vanilla Ice Cream

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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.

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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.

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Awesome! Made it for Thanksgiving to go over hot cobbler, yummy! Will make again!

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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.

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Absolutely perfect. I ate it with caramel sauce and just a tiny sprinkling of sea salt.

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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.

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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!

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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.

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Easy to make , tried it , liked it, simple!

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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.