Homemade Vanilla Bean Ice Cream

April 6, 2012

Is it summer yet?

I mean, I love winter because I can make fires and also because I can sing really loudly in my car and no one hears me…. at least that’s what I think…

But I need an excuse to eat ice cream! Maybe I should just put the oven on broil, leave the door open and say that the house is just way too damn hot!

Good enough for me!

I guess the only thing that could cool me is Homemade Vanilla Ice Cream! (Again, don’t question my train of thoughts..)

Wait a minute…I’m alone at home and life is too short for excuses! To the freezer I run!

Why did I ever buy Ice Cream?

This recipe blows my mind!!! It’s wonderful and so easy to make! You just have to remember to make it ahead of time!

This recipe makes 1 quart but I always make a double batch since we always eat it in no time!

If you don’t have an Ice Cream Maker, get one now! It will be the best investment ever! (No it won’t but it’s awesome and you will use it all the time!!)

Anyways…this is Alton Brown’s recipe and it is the BEST! I have slightly changed it so here is the link to the original recipe:

Here the link to the original recipe: http://www.foodnetwork.com/recipes/alton-brown/serious-vanilla-ice-cream-recipe/index.html

Enjoy!


  • Course: Dessert
  • Servings: 12
  • Prep. time: 180 min
  • Cook time: 60 min

Ingredients:

  • 2 Cup of half and half cream
  • 1 Cup of heavy (35%) cream
  • 1 Cup of sugar
  • 1 vanilla bean, split and scraped

Cooking instructions:

  1. **Recipe for 1 Quart** In a large saucepan, combine all ingredients and place over medium heat. Stirring occasionally, bring the mixture to 170 degrees F (measure heat with a candy thermometer). 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.
  2. **I you are making a double match, mix your ice cream thoroughly and start by freezing half of the mixture and freeze the other half after, to make sure you have enough space in your ice cream maker for the ice cream to at least double in size.
  3. Freeze mixture in ice cream freezer according to unit's instructions. (Make sure the container of your ice cream maker has been in the freezer for at least two days to make sure the whole thing is completely frozen). 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. ( From my experience, I would suggest to leave in it the freezer for at least 2 to 3 hours before serving).
  4. 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.