| Level: | Intermediate |
| Total: | 8 hr 18 min |
| Prep: | 8 min |
| Inactive: | 8 hr |
| Cook: | 10 min |
| Yield: | 1 1/2 quarts |
Ingredients
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces vanilla sugar
- 2 teaspoons pure vanilla extract
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 230 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 0 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 148 mg |
| Sodium | 33 mg |
Reviews
This ice cream pairs so well with some hot apple pie. Most definitely the best vanilla ice cream I have ever had. This recipe calls for the vanilla sugar where other versions of this same “Alton Brown Vanilla” now just call for plain sugar but another teaspoon of extract. I don’t know if making the vanilla sugar made a difference (it was really easy to do) but I won’t be making it any other way as it was so good!!!
Loved this recipe. Very rich and creamy. That’s what makes it special. The only place that comes close to it has been sold and now only open on weekends, so I’m back to making my own. This is what I call good custard. Who knows, I may open my own shop.
Great
Great recipe, i always make it for the fourth of July. Last year I substituted in rootbeer extract to make a delicious rootbeer ice-cream.
Have made it a few times, I agree with other comments that custard style is actually a richer flavor and texture, and I have added a sm amount almond extract and doubled the vanilla – it’s a family fav
Halve the eggs if you want an egg-based ice cream. This is frozen custard. It’s good, but it’s not ice cream.
I swapped the measurements—3 cups cream and 1 cup whole milk and it whipped up very well. I noticed the recipe didn’t include salt so I added .25 tsp. DONT REPEAT MY MISTAKE. The salt really got around. Also I ripped off the Neely’s peach prep and stirred half in before mixing and half before final freeze. And every time either recipe called for vanilla, I subbed maple bourbon. NOT a mistake
This recipe is outstanding as it’s written. It also provides a good jumping off place for other flavors like maple pecan, strawberry and multiple other flavors. It’s only limited by your imagination
One of the best ice cream I made. Better than to ones I made in culinary school.