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Thread: Vanilla ice cream

  1. #1
    Visiting Staff
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    Jan 2013
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    Vanilla ice cream

    Recipe courtesy of Alton Brown

    Recipe courtesy Alton Brown, 2005

    Good Eats
    Churn Baby Churn, 2

    Vanilla Ice Cream Vanilla Ice Cream

    Total Time:
    8 hr 18 min
    8 min
    8 hr
    10 min

    1 1/2 quarts




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


    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

  2. Thanks DA King thanked for this post
  3. #2
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    Jan 2013
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    To turn this into my personal favorite bubble gum ice cream....use regular sugar in place of the vanilla flavored sugar, heat half and half, heavy cream in a saucepan, remove from heat and add chopped bubblegum, let sit one hour, strain bubble gum out and return liquid to pot. Beat egg yolks until light in color, gradually add the sugar and then continue as above with tempering the eggs with the hot liquid....heat until mixture thickens slightly and coats the back of a spoon. Cool as above. Let sit in fridge until iced cold. Put in ice cream maker and follow the directions of your maker. Serve immediately or freeze for 4 or 5 hours.

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