DTDinner Table

Pectin-Stabilized Vanilla Ice Cream

Alton Brown · Prep 15 minutes · Cook 10 minutes (plus chilling before churning if not churning immediately)

Per serving: 255 cal · 3 g protein · 23 g carbs · 18 g fat

servings

  • Pectin Slurry

    1 tbsp pectin (≈6 g)
  • ¼ cup water (≈60 mL)
  • ¼ cup sugar (≈50 g)

  • Base

    ½ cup sugar (≈100 g)
  • ⅛ tsp kosher salt (≈1 g)
  • 2 tbsp vanilla bean paste (≈36 g)
  • 1 cup heavy cream (≈240 g)
  • 2 cups half and half (≈480 g)

Instructions

  1. In a small saucepan, combine the pectin, water, and ¼ cup sugar.
  2. In a separate, larger saucepan, combine the remaining ½ cup sugar, salt, vanilla bean paste, heavy cream, and half and half. Whisk constantly while bringing the mixture up to about 185°F.
  3. Once the base reaches 185°F, remove it from the heat.
  4. Bring the pectin mixture to a boil over medium heat and let it boil for 1 minute.
  5. Whisk the boiled pectin mixture into the hot base until fully combined.
  6. Cool quickly in an ice bath.
  7. Either churn immediately, or refrigerate and churn later.

Notes