Description

Ever craved a scoop of vanilla ice cream so creamy and flavorful it feels like a hug in a bowl? Meet Serious Vanilla Ice Cream, a 4.7-star recipe with 127 glowing reviews! This homemade treat uses real vanilla bean and peach preserves for a deep, luxurious flavor that’s surprisingly easy to make.

Ingredients

Scale

For the Ice Cream Base:
- 2 cups half-and-half (adds richness without being too heavy).
- 1 cup whipping cream (creates a dense, creamy texture).
- 1 cup minus 2 tablespoons sugar (sweetens without overpowering).
- 2 tablespoons peach preserves (not jelly, adds a subtle fruity depth).
- 1 vanilla bean, split and scraped (infuses intense, natural vanilla flavor).
Equipment:
- Ice cream maker (for churning the base).
- Large saucepan.
- Frying or candy thermometer (optional, for precise temperature control).
- Lidded container (for chilling and freezing).

Why These Ingredients Matter

Half-and-half and whipping cream create a rich, velvety base that’s smoother than milk-based ice creams. The sugar is measured precisely to balance sweetness, while peach preserves add a unique, subtle fruitiness that enhances the vanilla. The vanilla bean, with its pulp and hull, delivers a deep, aromatic flavor that makes this ice cream “serious.” As the recipe notes, heating to the right temperature ensures a creamy texture without curdling.

Substitutions and Variations

Half-and-Half: Use 1 cup whole milk plus 1 cup heavy cream if half-and-half isn’t available.
Whipping Cream: Swap for heavy cream for an even richer texture or coconut cream for a dairy-free option (though it may alter flavor).
Sugar: Use granulated sugar or reduce to ¾ cup for a less sweet version. Honey or maple syrup can work but may change the flavor slightly.
Peach Preserves: Substitute with apricot preserves or omit for a classic vanilla flavor. Avoid jelly, as it’s too gelatinous.
Vanilla Bean: Replace with 2 teaspoons pure vanilla extract if beans are unavailable, but the flavor will be less intense.
Vegan: Use coconut milk and cream, vegan sugar, and skip preserves or use a vegan fruit spread.
Gluten-Free: The recipe is naturally gluten-free; ensure preserves are certified gluten-free.

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Instructions

Step 1: Combine Ingredients

In a large saucepan, combine 2 cups half-and-half, 1 cup whipping cream, 1 cup minus 2 tablespoons sugar, 2 tablespoons peach preserves, and the scraped seeds and hull of 1 vanilla bean.
Place over medium heat and attach a frying or candy thermometer to the pan (if using).

Tip: Scrape the vanilla bean thoroughly to get all the seeds. Stir preserves to break them up before heating.

Step 2: Heat the Mixture

Stir occasionally and heat until the mixture reaches 170°F, about 10-15 minutes.
If you don’t have a thermometer, heat until just barely simmering (a bubble hits the surface), then remove from heat immediately. Do not let it boil.
Remove from heat and let cool slightly, about 10 minutes.

Tip: Stir gently to prevent scorching. Watch closely to avoid boiling, which can curdle the mixture.

Step 3: Chill the Mixture

Remove the vanilla bean hull from the mixture.
Pour the mixture into a lidded container.
Refrigerate overnight (at least 8 hours) to mellow flavors and chill thoroughly.

Tip: Cooling overnight enhances the vanilla flavor and ensures a smooth texture when churned.

Step 4: Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes) until it reaches a soft-serve consistency and increases in volume by ½ to ¾ times.

Tip: Ensure the ice cream maker bowl is frozen for at least 24 hours for best results. Don’t overfill the machine.

Step 5: Freeze to Harden

Transfer the soft ice cream to a lidded container.
Freeze for at least 1 hour to harden before serving.

Tip: Smooth the top for easy scooping later. Press plastic wrap on the surface to prevent ice crystals.

Step 6: Serve

Scoop the ice cream into bowls or cones and serve immediately.

Tip: Let sit at room temperature for 5 minutes for easier scooping if it’s very hard.