Homemade Vanilla Ice Cream

Back when I thought the worst of the summer heat had finally retreated, we had a week of gorgeous weather in the 70s... but then, much to my dismay, the sweltering 90+ degree days came creeping back! YUCK! Thankfully, we're back in the 70's again!

But during the last scorching week, I decided to make some ice cream!

Jon bought me an Ice Cream maker a few years ago. I've only used it a couple of times. You might remember the Espresso Ice Cream I made last year. It was WICKED good!!

Anyway... this time I went with straight up vanilla.

What better recipe to choose for this endeavor, than an Alton Brown recipe!



Serious Vanilla Ice Cream
2 C half-and-half
1 C whipping cream
1 C minus 2 tablespoons sugar
2 TBLS peach preserves (not jelly) (I omitted this)
1 vanilla bean, split and scraped

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 unit's 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.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

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Ok... so I thought I could double this recipe and it would fit in my ice cream maker, but it didn't quite fit!


Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat.


I omitted the peach preserves. I was afraid of little peach chunks... so I just decided to leave them out.

I had to whisk the heck outta this to break up all of the vanilla pulp.

Also, I no longer have a functional thermometer. So I just made sure that it didn't boil.


Let it cool a bit and pour it into a covered container.


Then into the fridge overnight to cool and let the flavors get all blendy.

Fast forward to the next day...

Pour it into your ice cream maker.





This is where I found out that I couldn't really do a double batch. I could have done an extra half batch.

Follow your ice cream maker instructions.

It's getting thicker...


And thicker...


In the machine, it will only get to soft serve consistency.

Pour it a container with a cover.


And back into the freezer for at least an hour... several hours would be better!

I scream! You scream! We all scream! For Ice Cream!!


This was some seriously delicious vanilla ice cream!! And it was so easy! Also a perfect base for all kinds of add ins!

I'll definitely be making some variations of this!

Oh yeah... that leftover unfrozen ice cream that didn't fit in the ice cream machine? I kept it in the fridge and used it as a base for Milk Shakes! YUM!!!!