A few months ago I obtained an ice cream maker. Since then I’ve only used it twice to make a home version of the Pinkberry tart frozen yogurt. That yogurt is actually not that awful for you, being that it uses 2% greek yogurt, sugar and vanilla extract. Yea, I realize sugar isn’t good for you, but you don’t use a ton of it.
On the other hand, this post feature’s Alton Browns basic creamy vanilla bean ice cream. I am lactose intolerant, and while I eat most cheeses all the time, I stay away from cream, ice cream, milk etc. It is sad that I only got to taste a tiny bite of this ice cream (and take pictures), but it was enjoyed by others, so it was not a total loss.
Most ice cream recipes require a bunch of egg yolks and have you create a custard, which is then cooled and put in your ice cream maker. Not this recipe. It is about as easy as it gets (though you still need to make it a day ahead). I’ve read some things claiming that you could use an egg yolk or two and reduce the sugar, but I have yet to test that. Also, the sugar measurement online is way too high, so I decreased that a bit.
Ingredients:
Inspired by Alton Brown
Makes about 1 pint
2 cups half and half
1 cup whipping cream (or whole milk)
4 ounces sugar
2 tablespoons peach preserve (not jelly)
1 vanilla bean, split and scraped
Combine all ingredients in a medium saucepan and heat over medium. Attach a candy thermometer to the inside of the pan. (If you don’t have a candy thermometer, cook until one bubble reaches surface). Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool for about 15 minutes. Remove the hull of the vanilla bean, and place in a lidded container and refrigerate overnight.
Pour mixture into ice cream maker according to ice cream makers directions. 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, pour back into a lidded container and harden in the freezer at least 1 hour before serving.
