Vanilla Ice Cream

August 20, 2019

Vanilla Ice Cream
From Alton Brown

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, cut up and scraped

  1. Mix all elements (together with the bean and its pulp) in a big saucepan and place over medium warmth. Connect a frying or sweet thermometer to inside pan*.
  2. Stirring sometimes, deliver the combination to 170 levels F. Take away from warmth and permit to chill barely.
  3. Take away the hull of the vanilla bean, pour combination into lidded container and refrigerate combination in a single day to mellow flavors and texture.
  4. Freeze combination in ice cream freezer in line with unit’s directions. The combination won’t freeze onerous within the machine.
  5. As soon as the quantity has elevated by 1/2 to three/four occasions, and reached a mushy serve consistency, spoon the combination again right into a lidded container and harden within the freezer a minimum of 1 hour earlier than serving.

Makes 1 quart.

*Be aware: In the event you should not have a thermometer, deliver the combination simply barely to a simmer. As quickly as you see a bubble hit the floor, take away it from the warmth. Don’t let it boil.

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