Huge fan of Alton Brown’s good eats. I followed his vanilla recipe, but left out the preserves. I hear is called Philadelphia style since it contains no eggs. It actually turned out tasting like ice milk you can pick up from DQ, which I love. It is not as thick or rich as Ben and Jerry’s for sure.
I rushed it a bit, only 4 hours of chill time before I churned it. Heck I bought the ice cream maker over a week ago and only got one sorbet out of it. I wanted the cool goodness. It did not firm up too much when I made it. A real runny soft serve, but it froze up really good. The vanilla was not as intense as I would of liked it, but still nummy as hell.
2 cups half-and-half
1 cup whipping cream
1 cup sugar
1 vanilla bean, split and scraped
I used table cream which is actually light whipping cream. These containers make exactly two batches. That was very convenient.
Got some Frontier herbs vanilla beans from open harvest, 2 for $10 Lets just say I did not want to make my own ice cream to save money. Only the finest quality will do. They smelled awesome and were still moist.
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.
oooooooo look at all the little vanilla seeds. It smelled magical.
I made up the second batch last night so it could mellow in the fridge and adsorb more the vanilla flavor. We are going to add some fruit to the next batch. T is gonna add some OJ concentrate and I will prob add strawberry or raspberry bits to make it a bit more special.