Alton Brown S Ice Cream Recipe

Ingredients for Alton Brown S Ice Cream

• Vanilla Sugar
• Egg Yolks
• 1 cup half-and-half
• 1 teaspoon pure vanilla extract
• 2 cups heavy cream

How to Make Alton Brown S Ice Cream

1. In a medium saucepan, combine 2 cups heavy cream and 1 cup half-and-half. Heat over medium heat, stirring occasionally, until just simmering. Do not boil.
2. In a separate bowl, whisk together 4 large egg yolks and 1 cup granulated sugar until pale and thick.
3. Temper the egg yolk mixture by slowly whisking in about 1/2 cup of the hot cream mixture. This prevents the yolks from scrambling.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture reaches 170°F (77°C) on a candy thermometer. Do not boil.
5. Immediately transfer the custard to a large metal bowl. Cover the surface with plastic wrap to prevent a skin from forming.
6. Place the bowl in an ice bath (a larger bowl filled with ice water) to rapidly cool the custard. Stir occasionally until the mixture reaches 40°F (4°C).
7. Stir in 1 teaspoon pure vanilla extract.
8. Pour the chilled custard into a freezer-safe container. Add any desired mix-ins (chocolate chips, fruit, nuts, etc.).
9. Freeze for at least 6 hours, or preferably overnight, until solid.