Alton Brown's Serious Vanilla Ice Cream

"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!

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

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

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.

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.

Mr. Brown, I'm glad you're still with us. Watching you on Good Eats 20 years ago was comforting and a blessing. Good memories.

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.

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.

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.

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.

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.

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?

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.

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.

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.

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

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

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.

Gorgeous work AB! Thanks for sharing!

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