Alton Brown Makes Vanilla Ice Cream | Food Network

Make ice cream at home and NEVER look back!

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Serious Vanilla Ice Cream
Level: Easy
Total: 11 hr
Prep: 10 hr
Cook: 1 hr
Yield: 1 quart


2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
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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29 Replies to “Alton Brown Makes Vanilla Ice Cream | Food Network”

  1. Alton Brown, have you considered a show similar to Carl Sagan’s Cosmos but rather than exploring the universe, you explore the history and methodology of food? Such a concept seems like it would be well-suited to your interests and talents and would allow you a great deal of flexibility in locations and time commitments. You would be able to interact with scientists, archaeologists, chemists, chefs and even common backyard cooks. I humbly submit this idea to you and hope that “Good Cookin’” or “Alton’s Secret Ingredient” (or some other better name) is something you might pursue.

  2. This is a really great recipe. It is our go to ice cream, it has the best balance between flavor ( Yum!) and ease of putting together
    Win win. Great homemade ice cream.

  3. A problem I have with ice cream is how to keep it from turning rock hard in the freezer. I've heard that the answer to that is some combo of Guar Gum and Xantham Gum, but I can't figure out the right proportions to use.

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