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Serious Vanilla Ice Cream

June 22, 2011


  • 2 cups half & half
  • 1 cup whipping cream
  • 1 cup minus 2 tablespoons sugar
  • 2 tablespoons peach preserves (not jelly)
  • 1 vanilla bean, split and scraped



  1. Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat.
  2. Attach a frying or candy thermometer to inside of pan (see note below)
  3. Stirring occasionally, bring the mixture to 170 degrees F.
  4. Remove from heat and allow to cool slightly.
  5. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate overnight to marry flavors.


Next day:

  1. Place mixture in a ice cream freezer and process according to unit’s directions (the mixture will not freeze hard in the machine).
  2. Once the volume has increased by 1/2 to 3/4 times, and has reached a soft-serve consistency, spoon the mixture back into the lidded container and harden in the freezer at least one (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!

One Comment
  1. A great sounding recipe. Peach preserves and leaving the bean overnight for the flavors to marry are great tips.

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