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Alton Brown Vanilla Ice cream

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John Scar Jun 12, 2005 03:34 PM

Made this a week or so ago and it turned out to be the perfect homemade ice ceam. The texture was the best I have ever had in a homemade application. Smooth and creamy even the next day.
What I need to know is I need to triple the recipe for my next party. Would there be any reason that I couldn't triple it? I have a 6 quart white mountain so it should be large enough to hold.

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    nooodles RE: John Scar Jun 12, 2005 08:51 PM

    John,
    Is the recipe you used the one linked below?

    If it is, do you mind sharing whether the peach flavors came through, or what you think their purpose might be? It was just surprising to see them in a recipe that's vanilla, not vanilla+__.

    Thanks for sharing!

    Link: http://www.foodnetwork.com/food/cooki...

    2 Replies
    1. re: nooodles
      j
      John Scar RE: nooodles Jun 12, 2005 09:23 PM

      Peach does not come through at all. I think it has something to do with texture by taking out some sugar and replacing it with the preserves. Its by far the best of the 4-5 vanilla ice creams i have tried.

      1. re: John Scar
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        Becca Porter RE: John Scar Jun 12, 2005 11:05 PM

        It's the pectin in the fruit preserves. It's helps with the creaminess in an eggless recipe.
        -Becca

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