KosherEye Signature Vanilla Ice Cream

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Adapted from a recipe by Alton Brown for Cuisinart 2–quart Ice Cream maker

Ingredients:

3 cups half and half
3 cups heavy cream
1 1/3 cups sugar
2 tablespoons peach or apricot preserves (optional)
1 – 2 whole vanilla beans, or 2 teaspoons vanilla extract, or 2 teaspoons vanilla bean paste (we use Nielsen Massey)

Pinch salt

Directions:

Combine all ingredients in a large saucepan and place over low heat. Stir occasionally, until mixture is warm throughout about 165- 170 degrees. Do NOT boil! Remove from heat when you see the first bubble, and cool slightly.

Remove vanilla beans; split and scrape and place back into mixture. Cover; refrigerate 8-12 hours.

Pour into a 2-quart ice cream freezer (We use Cuisinart CIM-60 Ice Cream Maker - 2 Qt) and freeze according to unit's instructions. (We freeze about 30-35 minutes) The consistency of the mixture will be soft like custard. Spoon the mixture into an airtight lidded container and harden in the freezer at least 1-2 hours before serving.

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