Vanilla Ice Cream

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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.

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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!

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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!

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this recipe was super easy to make and taste deliciouse. and guess what! im only 12!! im a smart cookie. yumm

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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

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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?

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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.

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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.

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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.

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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.