Hamdi Saidani This Alton Brown Ice Cream Recipe is a creamy and classic dessert, which uses half-and-half and egg yolks. It’s a restaurant-quality dish, ready in about 8 hours and 50 minutes including chilling and freezing time.
Alton Brown Ice Cream Recipe Ingredients
- 3 cups half-and-half
- 8 large egg yolks
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
How To Make Alton Brown Ice Cream Recipe
- Heat the dairy: Combine the half-and-half in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from heat and set aside.
- Whisk egg yolks and sugar: In a mixing bowl, whisk the yolks until they lighten in color. Gradually whisk in the sugar until smooth.
- Temper the yolks: Slowly ladle about one-third of the hot dairy into the yolk mixture, whisking constantly.
- Cook the custard: Return the tempered mixture to the pot and cook over low heat, stirring until thickened and the temperature reaches 170–175ºF.
- Cool and refrigerate: Pour the custard into a clean bowl, stir in vanilla, and let it cool at room temperature for 30 minutes. Cover and refrigerate until below 40ºF, at least 4 hours or overnight.
- Churn and freeze: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (25–35 minutes). Serve soft or freeze an additional 3–4 hours for firmer ice cream.
Recipe Tips
-
Can I use heavy cream instead of half-and-half?
Yes, for a richer texture, you can use part or all heavy cream in place of half-and-half. -
How to know when custard is done?
It should coat the back of a spoon and reach 170–175ºF. -
Why chill the base before churning?
Chilling ensures the custard is cold enough to churn properly, leading to smoother ice cream. -
Can I add mix-ins like chocolate or fruit?
Yes, fold in chopped chocolate, fruit, or nuts after churning but before final freezing. -
What if I don’t have an ice cream maker?
Freeze the base in a shallow dish and stir every 30 minutes for 2–3 hours to mimic churning.
What To Serve With Ice Cream
Vanilla ice cream is endlessly versatile. Here are a few classic pairings:
- Warm brownies
- Fresh berry compote
- Apple pie or fruit crisp
- Espresso (for affogato)
- Chocolate or caramel sauce
How To Store Ice Cream
Freeze: Transfer to an airtight container and store in the freezer for up to 2 weeks. Press plastic wrap against the surface to prevent ice crystals.
Soften before serving: Let sit at room temperature for 5–10 minutes for easy scooping.
Ice Cream Nutrition Facts
- Calories: 290
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 29g
- Sugar: 27g
- Protein: 4g
- Cholesterol: 185mg
- Sodium: 40mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this ice cream base ahead of time?
Yes, you can chill the custard for up to 24 hours before churning.
How long does homemade ice cream last in the freezer?
For best texture and flavor, enjoy it within 1 to 2 weeks.
Can I make this ice cream without eggs?
This specific recipe requires eggs for the custard base, but there are egg-free versions available.
Why is my ice cream icy instead of creamy?
It may not have chilled enough before churning, or it wasn’t stored in an airtight container.
Try More Recipes:
Alton Brown Ice Cream Recipe
Description
A smooth, custard-based vanilla ice cream made with egg yolks and half-and-half, inspired by Alton Brown’s signature method.
Ingredients
Instructions
- Heat half-and-half in a saucepan until simmering. Remove from heat.
- Whisk egg yolks until light, then add sugar and mix until smooth.
- Temper yolks by adding 1/3 of the hot dairy while whisking.
- Return to pot and cook over low heat until thickened and 170–175ºF.
- Pour into a clean bowl, stir in vanilla, and cool for 30 minutes. Refrigerate 4+ hours.
- Churn in an ice cream maker for 25–35 minutes.
- Serve soft or freeze 3–4 hours for firmer texture.
