This deliciously creamy vanilla ice cream, inspired by Alton Brown, is the perfect homemade treat! It’s smooth, rich, and packed with real vanilla flavor, thanks to a special trick—liquid pectin. Super easy to make, you only need a few simple ingredients. Enjoy it on its own or with your favorite toppings for the ultimate dessert!
Recipe Ingredients:
- 3/4 cup granulated sugar, divided
- 1/4 cup water
- 1 tablespoon liquid pectin
- 2 cups half and half
- 1 cup heavy cream
- 2 tablespoons vanilla bean paste
- 1/8 teaspoon kosher salt
How To Make Serious Vanilla Ice Cream?
- Make the Pectin Syrup: In a small saucepan, combine 50g / ¼ cup sugar and 60ml / ¼ cup water over medium-high heat, stirring frequently. Bring to a boil (about 3 minutes), then stir in 1 tbsp liquid pectin. Return to a rolling boil and cook, stirring, for exactly 1 minute. Remove from heat and let cool at room temperature for about 25 minutes, until it reaches 32°C / 89°F.
- Heat the Dairy & Vanilla: In a medium saucepan, combine 100g / ½ cup sugar, 480ml / 2 cups half-and-half, 240ml / 1 cup heavy cream (double cream), 1 tbsp vanilla bean paste, and ⅛ tsp kosher salt. Heat over medium, stirring frequently, until the mixture reaches 85°C / 185°F (about 5–7 minutes). Remove from heat, cover, and let steep for 20 minutes.
- Combine & Cool the Mixture: Stir the cooled pectin syrup into the cream mixture, along with the remaining 1 tbsp vanilla bean paste. Place the saucepan in a bowl of ice and stir until the mixture cools to room temperature. Transfer to an airtight container and refrigerate for at least 6 hours, or up to 24 hours.
- Churn the Ice Cream: Assemble your ice cream maker according to the manufacturer’s instructions. Turn it on and slowly pour in the chilled mixture. Churn until it reaches a soft-serve consistency, about 20–30 minutes.
- Freeze Until Scoopable: Transfer the ice cream to three 475ml / 1-pint containers and freeze for at least 4 hours before serving.
Recipe Tips:
- Use the Best Vanilla Paste : A high-quality vanilla bean paste makes a huge difference in flavor. Avoid artificial vanilla for the best taste.
- Chill the Mixture Properly : Let the base sit in the fridge for at least 6 hours (or overnight). This helps the flavors blend and improves the texture.
- Cool the Pectin Mixture Correctly : Make sure the pectin syrup cools to around 32°C / 89°F before mixing it into the cream. If it’s too hot, it won’t blend properly.
- Don’t Overfill the Ice Cream Maker : Leave some space in the machine, as the ice cream expands while churning. Overfilling can stop it from freezing properly.
- Freeze Until Firm, Then Soften Before Serving : After churning, freeze for at least 4 hours. When ready to serve, let it sit for 5–10 minutes to scoop easily.
How To Store Leftovers?
- Refrigerate: Vanilla ice cream should not be stored in the refrigerator as it will melt. Instead, keep it frozen for the best texture and flavor.
- Freeze: Transfer the ice cream to an airtight container and freeze for up to 2 months. To serve, let it sit at room temperature for 5–10 minutes until scoopable.
Nutrition Facts
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 45mg
- Potassium: 150mg
- Total Carbohydrate: 18g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 3g
Check out More Recipes:
Alton Brown Serious Vanilla Ice Cream: Reloaded
Description
This deliciously creamy vanilla ice cream, inspired by Alton Brown, is the perfect homemade treat! It’s smooth, rich, and packed with real vanilla flavor, thanks to a special trick—liquid pectin. Super easy to make, you only need a few simple ingredients. Enjoy it on its own or with your favorite toppings for the ultimate dessert!
Ingredients
Instructions
- Make the Pectin Syrup: In a small saucepan, combine 50g / ¼ cup sugar and 60ml / ¼ cup water over medium-high heat, stirring frequently. Bring to a boil (about 3 minutes), then stir in 1 tbsp liquid pectin. Return to a rolling boil and cook, stirring, for exactly 1 minute. Remove from heat and let cool at room temperature for about 25 minutes, until it reaches 32°C / 89°F.
- Heat the Dairy & Vanilla: In a medium saucepan, combine 100g / ½ cup sugar, 480ml / 2 cups half-and-half, 240ml / 1 cup heavy cream (double cream), 1 tbsp vanilla bean paste, and ⅛ tsp kosher salt. Heat over medium, stirring frequently, until the mixture reaches 85°C / 185°F (about 5–7 minutes). Remove from heat, cover, and let steep for 20 minutes.
- Combine & Cool the Mixture: Stir the cooled pectin syrup into the cream mixture, along with the remaining 1 tbsp vanilla bean paste. Place the saucepan in a bowl of ice and stir until the mixture cools to room temperature. Transfer to an airtight container and refrigerate for at least 6 hours, or up to 24 hours.
- Churn the Ice Cream: Assemble your ice cream maker according to the manufacturer’s instructions. Turn it on and slowly pour in the chilled mixture. Churn until it reaches a soft-serve consistency, about 20–30 minutes.
- Freeze Until Scoopable: Transfer the ice cream to three 475ml / 1-pint containers and freeze for at least 4 hours before serving.
Notes
- Use the Best Vanilla Paste : A high-quality vanilla bean paste makes a huge difference in flavor. Avoid artificial vanilla for the best taste.
- Chill the Mixture Properly : Let the base sit in the fridge for at least 6 hours (or overnight). This helps the flavors blend and improves the texture.
- Cool the Pectin Mixture Correctly : Make sure the pectin syrup cools to around 32°C / 89°F before mixing it into the cream. If it’s too hot, it won’t blend properly.
- Don’t Overfill the Ice Cream Maker : Leave some space in the machine, as the ice cream expands while churning. Overfilling can stop it from freezing properly.
- Freeze Until Firm, Then Soften Before Serving : After churning, freeze for at least 4 hours. When ready to serve, let it sit for 5–10 minutes to scoop easily.
Alton Brown Serious Vanilla Ice Cream: Reloaded
