Vanilla Ice Cream

Recipe courtesy Alton Brown
Difficulty: Medium
Prep Time: 8 minutes
Inactive Prep Time: 8 hours
Cook Time: 10 minutes
Yield: 1 1/2 quarts

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over
medium heat. Bring the mixture just to a simmer, stirring occasionally,
and remove from the heat. In a medium mixing bowl whisk the egg yolks
until they lighten in color. Gradually add the sugar and whisk to combine.
Temper the cream mixture into the eggs and sugar by gradually adding small
amounts, until about a third of the cream mixture has been added. Pour in
the remainder and return the entire mixture to the saucepan and place over
low heat. Continue to cook, stirring frequently, until the mixture
thickens slightly and coats the back of a spoon and reaches 170 to 175
degrees F. Pour the mixture into a container and allow to sit at room
temperature for 30 minutes. Stir in the vanilla extract. Place the mixture
into the refrigerator and once it is cool enough not to form condensation
on the lid, cover and store for 4 to 8 hours or until the temperature
reaches 40 degrees F or below. Pour into an ice cream maker and process
according to the manufacturer's directions. This should take approximately
25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4
hours to allow the ice cream to harden.

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