Alton Brown's Serious Vanilla Ice Cream

From the lost season of Good Eats: Reloaded, the new and improved Serious Vanilla Ice Cream recipe.
Click here to order an autographed copy of Good Eats 4 today: altonbrown.com/products/autog...

[@_SuperJosh_]

"The Final Years" kind of depresses me. It's so... final. Good Eats sparked my interest in cooking when I came across it as a teen almost 20 years ago and over the past few years I've shared it with my young boys who instantly fell in love with it. I'm grateful for all I've learned and look forward to the book!

[@dr.floridamanphd]

Good Eats might be gone but Alton is not. At least we still have QQ.

[@paliggae]

We can always hope for Another Show with Alton Brown

[@ItsViolaRose]

Alton has a lot of living still to do 🥰

[@MegaJaric]

Feel the exact same way man.

[@sethcarson5212]

We're all with you on this my friend. But I should point out that GE had a final season and then a few years later we got a revival. Who knows? If there's money to be made they will make it. AB clearly has the passion to keep going. So, idk, but I don't think this is the END end.

[@davidp2888]

I love how Alton makes these so easy to watch and follow.

[@AltonBrown]

thank you.

[@soonerfrac4611]

Alton? Can you read me another bedtime recipe?

[@joem13yearsago73]

@@soonerfrac4611 daddy chill

[@HOTD108_]

@@joem13yearsago73 mommy warm

[@imallfordabulls]

I hope there’s an accompanying video for every revamped recipe, just cause that would be super epic lol.

[@AltonBrown]

working on it

[@cedricwebb784]

But that's another episode.

[@Brainstrain]

@@AltonBrown King!

[@sumohamsters200]

I've been watching good eats since I was a little kid. Rather than watching cartoons I grew fond of your cooking videos on the Food Network. I'm now in my 20s and till this day I enjoy watching your videos and learning. It's why I love cooking till this day, thank you for making content like this. It's informative and still gives me nostalgia till this day.

[@heideleskun1163]

You sound like my daughter, if you haven't seen Alton on stage for a tour HIGHLY recommend. My daughter and I want to see him again next time he's in the area.

[@scmstr]

"*to* this day". It's a comparison: from then TO now.

[@sumohamsters200]

@@scmstr english isn't my first language so thank you for the correction.

[@sumohamsters200]

@@heideleskun1163 really? I did not even know he did tours!

[@heideleskun1163]

My 23 year old has been a fan and would watch, rewatch and watch again Good Eats. You sparked her love of science at a young age. Then she also fell in love with CSI shows. Because of you she's a darn good cook & her science love got her just hired to a police field forensics team. Your teaching cooking from the science aspect has meant a LOT to a lot of people. Thank you.

[@kevinjohnston4923]

I was thinking “oh no, Alton heated the vanilla instead of stirring it in when it’s cool” and of course he was a step ahead of me.

[@mdaddyw_1323]

The problem with home made ice cream is it's easy to just keep making it once you start because it's so much better and it starts to be a real problem for the wardrobe selection after awhile.

[@ThePaulv12]

Yeah, like making bread...

[@cessaly100]

Yes! I can IMAGINE! It’s a HEALTH food!

[@lisahowell9315]

Wow, best ice cream recipe? Better than the ice cream custard-styles?! They are a favorite AB recipe in this house. Can't wait to try this version.

[@mikeaaronc77]

The OG. You literally taught me how to cook, 18 yrs ago when i had my first child. All I could cook was packaged ramen. Thank you.

[@johnchafin3817]

This is why I have always liked Alton Brown. Excellent explanations on the WHY of doing things. I always want to know why we do certain things in a recipe.

[@spelldaddy5386]

What I love more than anything is the destruction of the cone, and using the pieces as a topping. Finally, somebody who understands ice cream

[@Ang3lzzzzCr33dPR]

I'm a seasoned ice cream maker at home and I've been waiting for Alton to make another ice cream video for years. I've tried every technique in the book and have my few favorite formulas so I'm extremely excited to see his input on this improved recipe.

[@frcShoryuken]

What are you fav formulas? I'm always looking out for new ice cream recipes :D

[@seancrane278]

Have you tried making alcoholic ice cream?

[@powderfaerie]

@@seancrane278 I made egg nog ice cream with lots a rum a bumch of Christmases back. i was very heavy handed with the rum and didn't think it would set. it did!

[@Ang3lzzzzCr33dPR]

@@frcShoryuken sherbets, philadelphia style and custards are my go to.

[@Ang3lzzzzCr33dPR]

@@seancrane278 yes

[@stormblade9720]

There’s literally nothing better to see than a very throughly well researched recipe with great instructions Alton you’re the goat man

[@melanycallagher8328]

LOL Totally get the Bass/Soprano Vanilla paste additions. Totally a perfect analogy!

[@jeffgoodnough9704]

The bass and soprano reference is on point, and I feel like people who don't respond to the analogy most need to learn it. Everything that you can taste has flavor due to volatile aromatic compounds, which respond differently to circumstances such as temperature, pressure, agitation, and chemical interactions that may behave differently in different combinations of the aforementioned circumstances. This means that the vanilla paste you heated will mellow out and create that smooth, silky French vanilla profile, enhancing the richness of the milk fats in the base, while the unheated vanilla paste will bring the sharp, spicy vanilla flavor that cuts the richness and keeps your palate interested in tasting the spoonful from top to bottom- without sharp to complement smooth, your tastebuds will stop signaling flavors to your brain, instead saying "nothing new to see here, move along." Personally, I classify every flavor under an aromatic header. At the bottom, base aromatics, like roasted garlic or caramelized onion. In the middle, spice and some herb aromatics, like generic black pepper, amomum costurtium, or rosemary. Finally, I have my top note aromatics- citrus zest, cilantro, punchy scallions. Heat will move aromatics down that hierarchy, and nothing moves back up once it has reached a critical temperature, except some tubers that have a really interesting starch structure, but by the time you care about that, you've already mastered the use of your aromatics.

[@zhendawes8802]

Been wanting to buy an ice cream maker....so this was helpful in pushing me to make the move....as for cones... I like to smash a sugar cone over coffee ice cream..... that's the best! 🍨😊

[@DairXV]

Wow, this literally came up the day after I found out I can eat ice cream again. I'm not lactose intollerant, it's carob bean gum (which way too many mass market ice creams have in it) that I'm allergic too. So I actually can't wait to try this. Just got to order some of the ingredients first.

[@catherinegarmon3027]

Wow, that's great news! Hope you have been enjoying ice cream since then!

[@countrycoffeehouse4319]

I liked the format of this video. Would love start binging some Alton Brown on KZbin. Best recipes with the science behind WHY they are delicious. I hope to see more. I’ll definitely be buying his book.

[@atorng2172]

I really appreciate this format with the pausing for footnotes. 1) Because love dat science and context for what is going on, but also 2) Great Terry Pratchett vibe in the delivery and that is always a good thing.

[@rhero1]

He's right about the book location. Found it inbetween a biography of Telly Savalas and a Star Trek paint by numbers of Captain Picard.

[@TedScanon]

Bought the book. Page 92! I've appreciated your shows since the beginning. Yup! Good Eats fan from the beginning!

[@amandalindsay8920]

Does this imply the existence of Alton Brown’s Frivolous Vanilla Ice cream?

[@MooreAvery]

Two doses of paste is like two sets of hops when making beer one is for the bitter component and the other more for flavor & aroma.

[@danielmcnamara_]

love the vanilla in the sugar idea, get it all in the pan, not stuck in the bowl

[@brendaspamperedkitchen9878]

This is the Alton I enjoy. So relatable and easy to understand.

[@xpndblhero5170]

I NEED THIS BOOK¡! 😱😍❤️ I've been a Good Eats fan since I found the show as a teenager and later in life I met my fiance and her and her grandmother were obsessed w/ the show and couldn't believe I memorized most of the recipes from the show but this, this is a whole new block of recipes and I am super excited about it.... I cannot go through life without this book in my kitchen. Thank you AB, you have been an inspiration to me and many others around the world.... Tell your brother BA I said thanks too, if he ever gets out of jail. 😉😂

[@BasilLecher]

I just made vanilla ice cream this Easter. I have had varying results with my best ice cream being a lemon, but the vanilla never does come out right. Maybe this is the edge I need.

[@matthewrick]

Gorgeous work AB! Thanks for sharing!

[@cynhanrahan4012]

Ordered my copy from Barnes & Nobel last night during the live stream. FWIW, I tried the caccio e pepe with gluten spaghetti and my sauce broke, too. It was better today when I reheated it in a very small amount of water that got really starchy. Not a silky sauce, but at least not oil and chunks of melted cheese.

[@AltonBrown]

mashing the cheese and oil to an absolute fine paste is critical. Also, you really have to work the spag into the sauce. I should have specified that in the procedure.

[@alonzovillarreal4666]

Just made this and it’s great!

[@tysmiff608]

ohhh man, gotta get the book now. thank you for many a year of very, very, very, many good eats. by far my favorite show. and cook/writing team ever. you guys were and are the best as far as im concerned.

[@everythingsalright1121]

Alton Brown, the best and most entertaining chef out there

[@SGsidekick]

Good Eats taught me how to make the best gravy ever! When visiting my mom and brother, my brother asked me to make biscuits and gravy at least 4 times after the first time I made it. Sadly, my baking is still lacking, so used refrigerator biscuits. But when my brother, and my husband asks me to make biscuits and gravy, I know I've done well, and I owe it to Alton Brown!

[@BillAngelos]

I just preordered the kindle version. Can't wait to see everything it in a few days.

[@RyRy_YT_TV]

Giving this a go for thanksgiving! I want that book!

[@prodigypenn]

Smashing a cone to sprinkle on top of your ice cream? Brilliant! Now you have the best of both worlds, why have I never thought of this?

[@deeemm979]

I was watching a video recently of someone who took two oven sheet pans, some crushed dry ice and isopropyl (causing the ice liquid to go from -30 to -100, be careful if trying, that can do real damage, take safety precautions like gloves and eye protection) to create a portable anti griddle. Thought it would be great for fresh ice cream or frozen treats at a summer BBQ or such.

[@figmo397]

I'd thought about using liquid pectin in ice cream. I'm glad you tried it and got it to work! Yes, I must try this recipe.

[@JaGZxXx]

If you ever go on a promo tour, I guarantee Good Mythical Morning fans would love this book.

[@droberts9852]

Can't wait to try it!

[@iamnolegend483]

I love the science with the cooking.

[@wm1pyro]

trying it this weekend!

[@jasonharris4422]

Alton u were the reason I started cooking

[@vwspeedracer]

I hope there's a Mint Chip version of this in the pipeline...

[@lancer2204]

Ahhh for the days when I was neither diabetic nor lactose intolerant (I know substitutions can be made, but it's never the same), on related news you have inspired me to dig out my old copy of Larousse and Ferran Adrià books again. Time to hit the internet and order some goodies I think.

[@CatsT.M]

I really enjoy the science of Good Eats, I am too young to have seen the original but this is incredibly (spelt wrong I think, too lazy to look up) interesting.

[@davidcarbone3385]

Yay. Love AB !!!

[@watchparty1]

Pretty sure you can get vanilla bean paste at Williams Sonoma. Madagascar variety too.

[@ss-pw4zj]

Ice ice baby!!

[@Magic_beans_]

5:33 As always, Alton shows care for the finer points of presentation.

[@KenS1267]

It's an actual ice cream! No egg anywhere. Thank you. I grew up in a family that made ice cream in a hand, child, cranked churn and while frozen custard, that stuff with eggs in it, is ok it really isn't the same as ice cream.

[@usngunr]

I would use bittering hops vice aromatic hops in beer for the vanilla infusion analogy.

[@emanuelsanchez5706]

Alton I’m a student attending cal poly Slo . I heard you did a presentation their once . I’m currently going to school to become a good scientist . Would you consider visiting or doing a presentation here again . I’m part of the food science club . You are one of my inspiration on becoming a food scientist. I love how you bring the two concepts on your shows .

[@KyleenDrake]

It's almost November. We moms are starting our Thanksgiving Dinner Day prep. I'm looking for recipes, ways to improve it. I always come here to Alton first. What you got for this year? I've done looked though all your cook books that are on Amazon. Love 'em. My faves. What other tips you got hid you clever boy?

[@natdmc85]

Finally vanilla gets it's chance to shine!

[@threeternity]

was on the fence about ordering because college student, but b&n was having a preorder sale! so now i just have to wait..my patience shall be rewarded though :)

[@BOBAGENTSMITH]

The food scientist that inspired us all.

[@wysiwig3]

I've changed to the custard camp, thanks to Culvers, but I'll still try this... with and without an egg ;)

[@pvanb]

I've always used the (custard) recipe from Churn Baby Churn 2. Maybe I ignored this one because of the peach preserves? Who knows, but I'll definitely be giving this reloaded version a try.

[@erinufo]

Yummy!

[@dillon8188]

Yes I found pretty much the same ice cream maker on Facebook today. Yes I am making this recipe at midnight tonight so I can have the ice cream tomorrow

[@DAnnaHawkinsHensley-kf8nm]

When there is famine everyone needs fresh bread everyday I can share the recipe for Mayla Melayu fry bread in a bowl combined two cups of all-purpose flour 2 teaspoons baking powder 1 teaspoon of salt 1 cup of boiling water you will need a metal fork combining flour salt baking powder and 1 cup of boiling water with a fork you won't be able to combine it all until you turn it out on the counter or on a cutting board and need it into a ball you should place it in the refrigerator for 2 to 4 hours it's best if you place it overnight cut the ball in half and with a rolling pin roll it out about an eighth of an inch then use a biscuit cutter or I use a nescafe coffee jar lid to cut circles once you cut the circles out use your rolling pin and roll the circles out about 2 times the size of a circle in a frying Skillet you're going to need two cups of vegetable oil or frying oil it takes about a minute and a half on each side make sure you turn them and that you don't leave them that you stand there with them they'll turn brown on each side and you can cut them in half and it's real bread inside and they're really good I normally salt them or replace a little bit of cinnamon and sugar on them you can put whatever you like on them they're really good bread you can cut them in half and fill them with lunch meat and whatever you like really you can even make fried pies with that dough if you want to fill the dough and fold the dough over and use the fork to press them down you can make fried pies with them x

[@TheBeefTrain]

Love you dog

[@skooterbeej]

Pre-ordered when we saw him in Cheyenne last Nov.

[@tejida815]

😮 Half & Half, pectin, and vanilla bean 🫘 paste. I‘ll try it.

[@CyclopsRat]

Screw Gordon Ramsay, Alton Brown remains the king of culinary entertainment

[@CarboniteDreamer]

i wonder if you could use vanilla sugar for the sugar or if it would just be over kill.

[@xpyr]

Having watched both recipes, I think I prefer the recipe that uses peach preserves, since peaches are one of my favourite fruits.

[@SetaRotta]

How'd you scale the pectin for the powdered variety? No liquid stuff available in Finland. Or is there a ratio with which I could make my own pectin solution to mimick the liquid stuff? All the consumer pectins are of the apple/citrus variety anyways so it should scale in theory anyways.

[@lbrm4349]

mmmmm lovely

[@lbrm4349]

I am so excited to see you guys live! I never get to.....it is like front row seats! thank you guys so so much! for everything especially just being YOUS!

[@Bornahorse]

Time to buy an ice cream maker... Which one is good? Or what should I look for in one?

[@mmartha7762]

I have to get vanilla bean paste!

[@Crazt]

If you only have a stand mixer, churning can be done with pellet dry ice, or at least broken.

[@pudicus2]

My avocado ice cream always gets really hard in the freezer. Any tips to make it soft and fluffy?

[@mattjenkins845]

If you wanted to make this a (somehow) extra decadent vanilla at what point would you incorporate egg yolks?

[@TheRealRehman]

3:36 Alton can read minds!

[@KS___10010]

I've been making ice cream at home for some time, and this was great! Long time Alton fan and the more scientific approach to cooking. I've been replacing the sugar with some local honey and it's been very nice! Anyone have any suggestions or tips?

[@UndeadPasta]

Look into using invert sugars in the recipe. Inver sugars help prevent ice crystals from forming to make a much smoother ice cream. I'm honestly surprised Alton didn't use any in his new recipe

[@minermortal1997]

@@UndeadPasta if OP is switching out honey for sugar they’re already using an invert sugar :) (at least partially inverted)

[@YM-wj2dr]

@@UndeadPasta - I use Xanthum gum for thickening and preventing ice crystals. Used way too much at first. Now I use 1/8 tsp for a quart of Hal & Half. Easier to mix in if you mix the X gum powder with the sugar before adding to the mix.

[@mickelmike8394]

That CinemaSins chime though

[@susanfabian1521]

I like finely crushed Honey Maid graham crackers on my vanilla ice cream. Reminds me of a Good Humor Toasted Almond.

[@xpalmerox]

would this recipe still work if i did not add the sugar

[@Pasakoye]

Have you made Okonomiyaki in the past? It is great.

[@AltonBrown]

Heck yes.

[@misturchips]

Thank you, MisturBrown! What are your thoughts on using poor-man's liquid nitrogen to SUPER-CHILL the ice cream maker for quicker freezing / fewer crystals?

[@angeliqueellis2979]

Where, oh where; does one purchase/find vanilla bean paste?!

[@lexxieburton6182]

as someone who cans (also inspired by u) i find the idea of adding pectin to ice cream facinating

[@qillerdaemon9331]

I could smell all the vanilla through the monitor!

[@timbotsingasong]

hi alton (and crew), i know you're a film maker first and a cook second, which is why we always have those great in stove, in microwave shots...so may i comment on one thing? the high pitched sound associated with the unpausing (the information during the pause is definitely important and necessary) is sorta screwing with my tinnitus, maybe there's a way to reduce the high pitch effects? but even if you choose to leave that sound as is, i will still watch your high quality videos

[@phthisis]

Cool beans (pun intended), but since I'm cheap and I don't have an ice cream maker, I go the extra mile. My version is to cook a cream/salt/vanilla/reduced sugar mixture, let it cool completely to reduce a little, then freeze. In the meantime, make a batch of simple syrup (or if super lazy, use corn syrup for sugar/caffeine-based ice creams [coffee, chocolate, vanilla, coconut, etc]). 24 hours later, the cream should be a solid block; break out the meat/bone cleaver and chop the cream up then throw into a blender and add a little simple syrup on top. Blend the mixture to further break it up, adding syrup as needed, until it becomes smooth, then freeze again for 24 hours. Do the same as before, except now you should notice the blending mixture requires less syrup. Once finished blending, toss it back in the freezer, and ice cream/sorbet is complete.

[@m.g.trazor417]

As a fan and fellow baldmen, I actually would buy this book, and will cause if I know one thing, Alton Brown delivers when it comes to food, but not like you know the pizza place down the street, he's not coming into this house, it's bald enough here.

[@sameotoko]

I seriously dislike the "final years" on the title. Alton, you've been an inspiration and hero of mine for as long as I have held a knife and I sincerely hope there are more projects coming up

[@mikesobay]

ordered

[@mariawhite7337]

If you make a divot in the sugar of the tablespoon you can just use that for a measure!

[@BDMcGrew]

I dunno AB! I still use the 9, 8, 3, 2, 1 recipe from 100 years ago!

[@diveanddine]

can u use corn syrup instead of water sugar pectin?

[@AltonBrown]

Nope...nowhere close to the same thing.

[@pamr4040]

♥

[@YuujiVermillion61]

I get my bald guy books on amazon like the binging with babish one

[@carolineconnelly8620]

🤔 I wonder if “The Later Years” was a working title? AB has said it a couple of times now. 🍨

[@chefryanj2012]

That was the title of his 3rd book

[@oBuLLzEyEo1013]

Yes, yes you are...

[@lifesform6769]

I made a Wasabi ice cream so tasty, if I could afford to eat ice cream the rest of my short life I would.

[@deathnutz]

Have you ever explored gluten free items? Like gluten free breads or pizza dough? I’d be curious if adding some dried pectin to gluten free flour would help introduce a more stretchy, gluten like dough.

[@nayyabmughal1123]

Hi I'm from England and we don't really know what half and half is. Is that mean half the amount of milk and half amount of heavy cream?

[@chrismarchand3570]

So...what's the story behind season 3 not being made? Give us all the juicy, depressing details!