Yield: | 1 quart |
Ingredients
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup minus 2 tablespoons sugar
- 2 tablespoons peach preserves (not jelly)
- 1 vanilla bean, split and scraped
Instructions
- Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
- Freeze mixture in ice cream freezer according to units instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Nutrition Facts
Serving Size | 1 of 8 servings |
Calories | 188 |
Total Fat | 16 g |
Saturated Fat | 10 g |
Carbohydrates | 9 g |
Dietary Fiber | 0 g |
Sugar | 8 g |
Protein | 2 g |
Cholesterol | 56 mg |
Sodium | 37 mg |
Reviews
I made it without the peach preserves, and I substituted 2 cups of 2% milk for the half-n-half but still “spiked” it with 1 cup of light cream. This cuts out a lot of the fat and calories but you still end up with a very smooth and rich texture.
Also, for every 1 cup of sugar in ANY ice cream recipe, I substitute 1/2 cup sugar and 1/3 cup Splenda. Turns out wonderfully every time, and you would NEVER know the difference.
Only thing, I prefer, is a 2:1 ratio of cream:whole milk. Oh, and one whole vanilla bean to a 2 cups cream to 1 cup milk ratio. 😉
(Basically though, Half & Half is just half whipping cream & half whole milk.)
I pretty much have used Emeril’s coffee ice cream is a base for all my ice creams.
The thing is, I could not get this ice cream to freeze. Period.
After all my problems I read the reviews and saw that the another person had issues with this setting up. Like me, she uses the ice cream attachment for her Kitchen Aid. I ran the ice cream maker for about an hour, hoping that *something* would happen.
There was no increase in volume. And frankly, it didn’t even seem to want to freeze at the edges of the bowl or at the very bottom.
The ice cream bowl was sufficiently frozen, so I know that’s not the issue.
I have made other “custard based” ice creams, including using AB’s other recipes, with great success. I’ll just have to chalk this one up to experience.