Why is my ice cream icy instead of creamy?

There are a few potential reasons. The most common is not chilling the base long enough—it must be refrigerator-cold (ideally overnight). Another cause could be that your ice cream maker's freezer bowl was not frozen completely solid (most require at least 24 hours). Finally, using lower-fat dairy will result in a more icy texture.

Can I skip the peach preserves in this Serious Vanilla Ice Cream?

You can, but the texture may not be quite as smooth. The pectin in the preserves acts as a natural stabilizer. If you omit it, your Serious Vanilla Ice Cream will still be delicious, but it might be slightly more prone to forming ice crystals.

Can I use vanilla extract instead of a whole vanilla bean?

For a truly Serious Vanilla Ice Cream , a real bean is best. However, in a pinch, you can substitute it with 1 tablespoon of high-quality pure vanilla extract. For the best flavor, stir the extract into the base after it has been heated and cooled, just before you refrigerate it overnight.

Serious Vanilla Ice Cream: The #1 Ultimate No-Egg Recipe

The Ultimate Guide to Serious Vanilla Ice Cream (No Eggs!)

A recipe for a rich, Philadelphia-style (eggless) vanilla ice cream. The base is created by gently heating half-and-half, cream, sugar, a whole vanilla bean, and a small amount of peach preserves to infuse the flavors. The mixture is then chilled overnight before being churned in an ice cream maker to a soft-serve consistency and frozen until hard.

Author: Evelyn
Prep Time: 10 minutes (plus overnight chilling)
Cook Time: 15 minutes
Total Time: 9 hours 55 minutes (includes chilling, churning, and freezing)
Yield: Approximately 1 quart
Category: Dessert
Method: Infusing, Churning, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped

Instructions

Combine the half-and-half, whipping cream, sugar, peach preserves, and the split vanilla bean (including the scraped pulp) in a large saucepan over medium heat.
Attach a candy or frying thermometer to the side of the pan.
Stirring occasionally, heat the mixture until it reaches 170 degrees F.
Remove the pan from the heat and allow the mixture to cool slightly.
Remove the vanilla bean pod. Pour the mixture into a container with a lid and refrigerate overnight.
Pour the chilled mixture into an ice cream freezer and churn according to the manufacturer’s instructions.
Once the ice cream has increased in volume and reached a soft-serve consistency, transfer it to a lidded container.
Freeze for at least 1 hour to harden before serving.

Notes

This recipe requires an ice cream freezer.
A frying or candy thermometer is recommended.
If you do not have a thermometer: Heat the mixture until it just barely comes to a simmer. Remove it from the heat as soon as the first bubble breaks the surface. Do not allow it to boil.
Ingredient substitutions are noted as being available.

Find it online: https://cookupjoy.com/serious-vanilla-ice-cream/