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
- 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.
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.