Vanilla Ice Cream

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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.

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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.

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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!

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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.

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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.

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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.

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I made this ice cream BEFORE

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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 & Jerry's. I figure that's a pretty good thing!

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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.

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I decided to try to make my favorite Ben & 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&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!