{"id":2747,"date":"2026-06-30T16:46:48","date_gmt":"2026-06-30T21:46:48","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2747"},"modified":"2026-06-30T16:46:48","modified_gmt":"2026-06-30T21:46:48","slug":"vanilla-ice-cream-alton-brown","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/vanilla-ice-cream-alton-brown","title":{"rendered":"Vanilla Ice Cream &#8211; Alton Brown"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>3 C half and half<\/li>\n\n\n\n<li>1\u00bd C heavy cream<\/li>\n\n\n\n<li>3 TBS vanilla bean paste<\/li>\n\n\n\n<li>253 GR granulated sugar, divided<\/li>\n\n\n\n<li>\u00bc TSP kosher salt<\/li>\n\n\n\n<li>3 OZ water<\/li>\n\n\n\n<li>1\u00bd TBS liquid pectin<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the half and half, cream, vanilla bean paste, 169 GR of the sugar, and salt in a 2-quart pot over medium heat. Cook, stirring frequently, until the temperature reaches 185\u2109, about 5 minutes. Kill the heat and cover the pot with a lid.<\/li>\n\n\n\n<li>Combine the remaining 84 GR of sugar, water, and pectin in a 1-quart pot over medium-high heat and bring to a boil. Boil for exactly 1 minute, remove from heat and whisk into the dairy mixture until fully combined.<\/li>\n\n\n\n<li>Fill a large bowl with ice and water to come half way up the sides of the bowl. Place a medium bowl directly over the ice water then pour the ice cream mixture in. Whisk frequently until the mixture comes to room temperature.<\/li>\n\n\n\n<li>Pour the ice cream base into a 2-quart size container and cover tightly. Refrigerate until the temperature drops below 40\u2109, at least 4 hours, overnight preferred.<\/li>\n\n\n\n<li>Pour the mixture into a prepped ice cream maker and process according to the manufacturer&#8217;s directions. You&#8217;ll know it&#8217;s ready when you hear the motor begin to struggle a bit and the ice cream becomes very thick, approximately 20-30 minutes. Serve as is for soft serve or freeze for another 3-4 hours to allow the ice cream to harden.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Yields ~2 quarts of ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yields ~2 quarts of ice cream.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2747","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2747"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2747\/revisions"}],"predecessor-version":[{"id":2748,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2747\/revisions\/2748"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}