egg recipes

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

Whole30 Bacon and Egg Cups

sugar-free bacon (about 10 ounces)

red potatoes, sliced 1/8 inch thick, rounded ends discarded

red bell pepper, finely chopped

eggs

chives

sauce,

Angel Food Cake

sugar

salt

cake flour, sifted

water

orange extract,

cream of tartar

Herbalicious Breakfast Casserole

salted butter,

onion rolls

red peppers

cream cheese

mozzarella

milk

basil pesto

parsley

oregano

black pepper

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

salt and black pepper

unsalted butter

green bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Croque Madame Sandwich

flour

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ã it's the perfect filling for cakes, pastries and tarts.

Lemon Curd

lemons

unsalted butter, room temperature

lemon juice (3 to 4 lemons)

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

I've made this recipe many times--it's only the best recipe out there!   I always have leftovers and decided to try out some other storage options: I recently attempted to can it using hot pack method.  It lost its vibrant flavor (I should have expected that) and after all that extra effort I read that it's shelf life is only 4 months.  For those of you who want to keep the leftovers from this recipe, pour it in small canning jars (or even good quality plastic containers) and freeze it. It'll last 6 months in the freezer. If you keep your fridge just a few degrees cooler than most people do, you can safely refrigerate the leftovers for weeks!

Delicious tangy full flavored lemon curd.  I could eat it with a teaspoon - or wait, I did have a few teaspoons.  Addicting.
This recipe uses several pieces of kitchen equipment to make the work efficient and easy.  The lemon sugar alone is a great time saving step. I also used Meyers lemons and therefore reduced the sugar a 1/4 cup.  Remember it won’t thicken completely as it’s cooked, more like a soft pudding. As is cools the butter hardens and it’s perfect. Thanks Ina for another winner. 


This recipe, like all Ina recipes, is a home run!  It is foolproof, very forgiving, super easy and quick to make.   I have made this countless times, and I have never once used a thermometer.  If you know how to cook, you will have zero problems with this.  It is simply AMAZINGLY DELICIOUS!  I make it with Meyer Lemons from my tree, I’ve also made lime curd by substituting the same amount of zest and juice, and I plan to try orange curd once my tree starts producing.  This stuff is so good I eat it right out of the jar!  I double the recipe, and put it into pretty 8 oz. jars, freeze them, and give as gifts with a box of shortbread cookies.  Everyone loves getting a delicious, homemade gift.  It’s awesome in desserts like lemon bars, tarts, on ice cream, or as a dip for cookies.  You will love this.  

Delicious and easy. I needed to make this dairy and soy free, so I used Earth Balance instead of butter. I decreased the sugar to 1 1/4 cup. I did not use a food processor for any of it. One pot recipe using a microplane zester, spoon to cream the butter sub into the sugar, and a small whisk for everything else. It is perfectly smooth. Many thanks for a great recipe!

One hour, three heat increases, and a case of carpal tunnel later, it FINALLY set.  Thank goodness it's delicious!!!

This tasted wonderful- and was easy to prepare,  The directions were spot on - and it was a lovely consistency once cooled.  I decreased the sugar by 1/4 cup based on reviews, but it could have used the full amount of  sugar without being too sweet - at least in our house.  I personally did not like the teeny, tiny remnants of rind in the final product (though the flavor was great).  Next time I’d skip the food processor step so I could easily remove the lemon rind strips at the end.  I’ll make this again - so much easier than whisking butter in yet still the rich taste.  

So simple to make---my 'go to' for Lemon Curd----thank you Ina!

I adore Barefoot Contessa, but this recipe was way too sweet for me, and you can't just reduce sugar in a recipe without changing the texture. I like my citrus curd to be tart but not puckery. I prefer the America's Test Kitchen proportions: 7 lg egg yolks, 2 lg eggs, 1 c + 2 T sugar, 2/3 cup fresh lemon juice, 1/4 c grated lemon zest, pinch salt, 4 T butter, 3 T cream (at the end). I do dig Ina's method of using the food processor for breaking down the zest, though. I'm going to use the ATK measurements but use the food processor going forward. I don't think that I'm even going to move the lemon sugar over to the mixer; I'll just mix everything in the food processor.

I've made this recipe several times now, and it's been a hit every time. THe first couple times, I followed the recipe exactly until the end, when (following the guidance from several reviews) I strained the curd before storing it in the fridge. I just prefer the smoother texture that yields.<div><br /></div><div>Lately, I've changed Step 1. Instead of using the food processor, I just use a microplane and zest the lemons into a bowl. Then I add the sugar and use a silicone spatula to mix the zest and sugar together, pressing and cutting to ensure the zest is fully incorporated. No food processor needed.</div>

I've not tried a recipe of Ms. Garten's that didn't turn out very well, and this was no different. Genius actually, a lemon curd without a double boiler and too without lumps! This will evermore be the recipe I shall use. I did however, use salted butter, because it was what I had at hand, but did not therefore add additional, as the recipe calls for. All was perfection. I think I'll repeat, genius! 

https://www.foodnetwork.com/videos/inas-lemon-curd-0236032

Ina Garten makes a simple luscious Lemon Curd that can be dolloped over a limitless variety of desserts.

Ina Garten's Lemon Curd

To make the best French toast, Alton Brown uses day-old bread and honey instead of sugar in this recipe from Good Eats on Food Network.

French Toast

half-and-half

honey,

bread

butter

French Toast covered with syrup alongside a serving of raspberries and blackberries on a pale blue plate

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

I've made this recipe a handful of times, but following the directions exactly as written will make the bread very very soggy in the middle, and the "toast" will be incredibly thin and flat. I've tweaked the recipe and cooking times and I've finally mastered it to perfection. The results of my tweaks: Deliciously thick slices of golden toast with a soft, moist (but not soggy) insides. Divine! Here are the changes I made:<br /><br />-Use challah bread- cut into generous 1 &amp; 1/2 inch slices, since the bread will deflate while cooking.<br />-Add a splash of vanilla to the egg<br />-DIP the the bread in the egg mixture. DO NOT soak it at all, or it will turn out soggy in the middle.<br />-Skip the step of letting it sit before cooking.  It Wastes time and doesn't help the texture any.<br />-Bake for 10 minutes at 400 degrees on a baking stone.<br />-Serve with powdered sugar and syrup. YUMMO!!<br /><br />

I made this for the first time for dinner tonight. It was delicious! I used brioche, dried it for 8 hours before sitting it in the custard. It still seemed a little hard when I took it out, but after cooking it in the butter, it was fine. <div>I followed his instructions exactly and it turned it perfect. </div><div>I might try adding a little cinnamon to the custard next time. </div>

Made this for my hubby, mom, and daughter on Sunday. Best French Toast I've ever made (and possibly better than any I've had at a restaurant)! I used the Challah bread and sliced it the night before and stood the slices up in taco holders for about 12 hours before cooking. I added a dash of vanilla and a few shakes of cinnamon to the custard (which I also mixed up the night before). Other than those extra ingredients, I followed the recipe and directions exactly. I received rave reviews from all three generations! Thanks Alton!

Without a doubt, this was the best French Toast that I have ever made, and in the top of the best French Toasts that I have ever eaten.  We used sourdough brought home from a business trip to California.  I found that 3 minutes per side in the skillet was a bit too much, and the bread would get a bit too dark; about 2.5 minutes was perfect.  The outsides were browned and crispy, and the inside light and fluffy.  I"m freezing the rest of the sourdough to make this again later.

Used some small thin sliced French bread.  Came out perfect.  Kids loved it.  

Loved this recipe. It was easy and delicious. I didn’t have any trouble with the honey (mentioned in another post) but I didn’t have brioche bread so I used thick sliced bread (it was a last minute decision to make French toast) and just soaked it a little over half the time listed. It was still delicious and tasted so good I didn’t add syrup, just plain was perfect!  I’m also a huge Alton Brown fan and his recipes are usually my “go tos”. This one is added to my list. 

Have been making this type of french toasts for decades.  It's the same recipe that my mom taught me 50 years ago.  We would use thick sliced homemade white bread growing up and we put cinnamon and vanilla to taste in ours.  We don't have <span>brioche or challah bread available in my small town Minnesota area so we use texas toast now. Leftovers are used the next day for a quick out the door breakfast by warming it in the toaster, buttering it, adding cinnamon/sugar to taste, roll it up and out the door we go.  Fabulous.</span>

This is the only French Toast Recipe I use. I use Texas Toast, added 1 tsp cinnamon, 1 tsp vanilla and my family loves it. 

Alton is my favorite chef of all time. Every single recipe of his I have tried is phenomenal. I love this French toast. It doesn’t have to be super complicated or fancy to be delicious. High fives for quick yummy breakfast/snack/anytime chow. 

This was amazing. I used some super thick cut sandwich bread I made a couple days before, added a bit of grated nutmeg (my personal love). The texture was perfect and the flavor was awesome.<br />

https://www.foodnetwork.com/videos/french-toast-0126565

Alton shuffles into the kitchen to make a breakfast treat: French toast.

Kenny and Ziggy's Egg Salad is a simple egg salad that Kenny and Ziggy's serves up daily in their New York Style Deli restaurant.&nbsp;

Kenny and Ziggy’s Egg Salad

mayonnaise

Place eggs into a pot, and cover with water.  Bring the eggs to a boil on the stove top, once the water is boiling, place a lid on the pot, and turn off the heat.  Allow the eggs to sit for 10 minutes, they will cook themselves with the residual heat in the pot.

&nbsp;Overcooking boiled eggs gives you green eggs and that never looks attractive. After ten minutes, remove the pot from the stove top, and allow the faucet to pour cool water over the eggs. Once the water is no longer hot, add a few ice cubes, and let the eggs cool.&nbsp;

When the eggs have cooled, peel the eggs and then give them a rough chop and place into a bowl. Combine chopped eggs along with the mayonnaise and black pepper. Options: You can add your own variety of extra ingredients, maybe you would like some dill pickle or even some onion to the egg salad for a different flavor. I really enjoy egg salad on toasted sourdough bread.

A traditional Spanish dish, tortilla is a thick omelet composed of potato, onions, and egg. Our version also features spicy chorizo sausage and sauteed red peppers.

Spanish Tortilla with Chorizo and Peppers

lb. small red potatoes

olive oil

onion

red pepper

garlic

chorizo sausage

parsley leaves

Vanilla Ice Cream

heavy cream

vanilla sugar

vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Like so many of Alton's recipes - easy and fantastic.  The inner geek in me really appreciates "the why" of cooking, so Alton's explanations are very much appreciated.  The vanilla is a great base -- we've used it for chocolate, vanilla, and coffee is coming soon!<br />The ice cream is a frozen custard, so you will find that it has a much richer mouth feel than the more typical "ice milk" that you buy in the store.  It's more comparable to Ben &amp; Jerr'y and Hagendaaz, but we find it superior to even those brands.  <br />We were able to expedite the cooking time by putting cooling the custard in an ice bath (not too cold!) so that it's ready in a few hours.  <br />btw --- don't ignore the 40 F temp before putting it into the ice cream maker.  If the custard is too warm you'll never get a frozen ice cream before your maker gets too warm.<br />

This is an excellent recipe! <div><br /></div><div>Skip the vanilla sugar, though, and either use straight vanilla extract, or vanilla bean paste. (I doubled the vanilla extract and used regular sugar)<br /><div><br /></div><div>It makes a great plain vanilla ice cream, or you can leave out most of the vanilla while adding other flavors for other ice creams. </div></div><div><br /></div><div>I made chocolate covered cinnamon toast crunch ice cream with this recipe, and it came out fabulous. </div><div><br /></div><div>This is why I'm fat.</div>

I made this exactly as stated. Alton makes his own vanilla sugar I’m sure but they sell it at the store. It’s actually called vanilla sugar. It burned our mouths and did not have a very good flavor. No one liked it. So I made it again using regular sugar and adding just a little more vanilla to compensate. And that was so much better. Both times the texture was wonderful. Five stars because this is a very good recipe I just recommend not using store-bought vanilla sugar. I never use vanilla Bean because it’s too expensive. I’m sure it’s really good but vanilla is also good to. I highly recommend this recipe. And as far as an egg flavor there isn’t any at all in our opinion. I’m not sure where they get that. Cooking with eggs does not bother us. If you are not a egg person just don’t make a recipe that calls for so many eggs. 

This icecream turned out amazing; smooth, creamy and rich. Any day better than store bought. I can understand why 1 reviewer mentioned that it tasted like vanilla egg cream to them. Since the recipe calls for 8 egg yolks, the icecream would taste eggy if you didn't use vanilla sugar. The vanilla is key as it helps mask the eggy taste. I did not have vanilla sugar premade but I luckily had vanilla beans on hand. So right before the 8hr refrigeration step I added the seeds of 1whole vanilla bean and the entire pod to the custard. That worked just as well. We love you Alton, please start Good Eats again!

Well, I'm not like most other people!  I didn't care for this recipe.  I was hopeful as I read all the rave reviews and tried it out as the ice creamer maker we purchased has a really boring vanilla ice cream recipe.  This recipe produces a very smooth ice cream and it certainly is creamy.  I also really like the idea of vanilla sugar for vanilla ice cream.  I used two packets of Dr. Oetker Vanilla Sugar mixed with a cup of sugar.  My issue with this recipe is that it tasted like vanilla egg ice cream.  Maybe I did something wrong (though it looks exactly like the picture) but 3 out of 4 in my family didn't care for the flavor.  I'll certainly take the vanilla sugar idea into the vanilla recipe I settle on, but this recipe isn't it!

The Great Bluebell Recall made this Texan desperate enough to embark upon making homemade ice cream. Got a good deal on a Cuisinart 1-1/2 qt from Williams-Sonoma with extra bowl for $69. Alton's recipes had the highest ratings and rightly so! Wanted a good ice cream for the foundation of many flavors and this recipe can't be beat!  I even substituted 1 cup Kefir for 1 cup Half &amp; Half for a healthier version of Peach ice cream and Pineapple Coconut ice cream. Although this recipe makes 1-1/2 qts, it is closer to 2 qts with additions. Just processed 1/2 at a time with no problems. Never knew making ice cream was so easy. Thanks Alton!!

Awesome!! It's creamy, smooth, great flavor. I didn't have vanilla sugar but I did have a vanilla bean that I put in the cream/ half and half mixture when I was heating it up.  I use this recipe all the time.  No need to look any further for an Ice cream recipe

I swapped the measurements—3 cups cream and 1 cup whole milk and it whipped up very well. I noticed the recipe didn’t include salt so I added .25 tsp. DONT REPEAT MY MISTAKE. The salt really got around. Also I ripped off the Neely’s peach prep and stirred half in before mixing and half before final freeze. And every time either recipe called for vanilla, I subbed maple bourbon. NOT a mistake

So close to the homemade ice cream my Grandmother use to make.  

I’ve made this recipe several times, it’s always been a hit.  I’ve added fruit, chocolate, it’s always good. Just a great basic ice cream recipe, make it your own but start with this base....it’ll be great!!

https://www.foodnetwork.com/videos/good-eats-vanilla-ice-cream-0169156

Follow Alton's simple steps to make perfect, classic vanilla ice cream.

Good Eats Vanilla Ice Cream

Chocolate Ice Cream

cocoa

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

So, this took me a couple of attempts to actually get right but once I did it's awesome. <div><br /></div><div>Personal tips: I ended up using my hand mixer with a whisk attached for the yolks. This step was key for getting consistency right. I also now split this into two days. I make the custard/cream mixture and then let it sit over night before putting it into the ice cream machine. If it doesn't get down to that 40 degree mark it just won't freeze right and you end up with a wendy's frosty like consistency (that still tastes good). </div>

I made this for an event and people are still raving about this ice cream years later. People ask me to make it all the time.<div>A key is to use good quality chocolate, makes all the difference.</div>

This is absolutely the best chocolate ice cream recipe. The only thing better than the excellent creamy texture is the flavor! This is my first time making ice cream and I used this for the base of my own Rocky Road with marshmallows and sliced almonds. With a touch of a button on my new ice cream machine the possibilities are endless. Thanks Alton!!

BEST chocolate ice cream recipe ever!!! Very luxurious, perfect amount of chocolate and sweetness. Very creamy! You’ll love it!

<span>This was delish, but I made a few changes.  First, I’ve made A LOT of ice cream and tested both ways and have found there is absolutely no need to bring a portion to heat and gradually temper the eggs then add back to the heated portion.  For this recipe I added EVERYTHING except the vanilla all at one time in the pan and brought it all up to temp together.  You do need to whisk it continuously, but it’s only about 12 minutes.  Also, I heat it a bit longer...just as it starts to bubble/boil.about 190 degrees.  It ends up very pudding like when cooled, but VERY creamy when churned.  Plus, I cut the sugar to 7 ounces and instead added 1 tablespoon of light corn syrup.  This prevents it from freezing rock hard and makes it easier to scoop. Finally, all good chocolate ice creams need 2 teaspoons of instant coffee to enhance the chocolate flavor.</span><br />

Omg. Double the recipe to make a half gallon. This was so smooth. Perfect texture. Not too sweet. This will be my go-to recipe. <div><br /></div><div>Also of note— I let the ice cream chill overnight (12 hours) before putting it in the ice cream maker. </div>

OMG, this ice cream was the most luscious treat, but not too rich so one could eat half of it in one night and not feel too-o-o guilty...  

I make this several times a year. I love it, as well as everyone I make it for. I like to do a half and half with regular and dark cocoa powder. 

<div><div>This was good, but not nearly as good as Alton's Serious Vanilla Ice Cream.  I'm thinking too many egg yolks. The chocolate flavor was overwhelming and the ice cream was one dimensional. Just to note, I used Hersey's Cocoa which is Pennsylvania processed, lol, so that may have been the problem.  I think I will stick with his vanilla ice cream recipe which is as good of ice cream as I have had in a long time. <br /></div><div><div><ul><li><div>0</div></li><li><br /></li></ul></div></div></div>

Yummy 5 times!  Taste exactly like fudgicles.  I followe recipe to the T. No changes. This is a keeper. Thanks Alton Brown!

https://www.foodnetwork.com/videos/altons-chocolate-ice-cream-0170448

Alton's chocolate ice cream: the tastiest treat you can sink a spoon into.

Alton's Chocolate Ice Cream

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Cast Iron Skillet Corn Bread

cornmeal

all-purpose flour

baking powder

baking soda

buttermilk

eggs, lightly beaten

unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

I made this recipe many times before commenting. Short answer, love it!  This is now my go-to corn bread recipe. I have thrown away all other corn bread recipes.  No tweaking of ingredients needed. Only thing I recommend is to flip it out of the pan once cooled. Do not store in skillet otherwise it will develop a metal taste. 

Tweaked mine a bit, being from the south and wanting more kick. Tbsp of bacon grease went in with the skillet at 425*. Half as much sugar, added 8oz. shredded sharp cheddar, one 4 oz. can hot green chilis, one 14.75 oz. can of cream corn, and only 1/3 cup of buttermilk. No butter in recipe...used 2 tbsp melted bacon grease. Did I mention this is a southern recipe? This is awesome as a side with chili, ham and collard greens, or just alone. Freezes well.

Yes. Easy and foolproof. I used all buttermilk and added fresh corn and a diced jalapeno (minus seeds). 

I made this with regular (not coarse) cornmeal and I used the fancy European style butter... It was a thing of beauty. Best I've ever had. So easy and amazing. It was my third time making it. I don't care for the grittiness of the coarse cornmeal. This is perfect now.

It's amazing that people don't bother to carefully read the recipe and then question the heat of the oven! Notably, it says PREHEAT the oven with the skillet in it to 425 degrees (what's difficult about that). Then: Reduce heat to 375 when you put the batter in to bake!  This is crystal clear, isn't it?? The cornbread is EXCELLENT.  Thanks for this recipe!

This was awesome cornbread!   Kept my temp at 425 the whole time because I forgot to turn down but did not hurt it all.  I put double the sugar because that’s the way we like it. Used the whole stick of butter in the batter.   Used bacon grease to oil the cast iron skillet I used 10 inch that is all I had and it was sooo good.  Even my husband who is not a fan of cornbread loved it.  Guilty pleasure is taking a smear of peanut butter on it.  Good with anything.  Definitely a keeper 

Have to join the rest of the fans of this recipe. Made it to go with our July 4th barbecued ribs and tequila lime chicken. Never got so many compliments on corn bread!! Made recipe as written except as another reviewer mentioned, increased the recipe to 1.5 to accommodate my larger cast iron skillet. Thanks Alex!!! Will definitely be adding this to my faves!!

I made this cornbread tonight. It was very, very good. It will be my only cornbread recipe from now on! I did keep the oven temp at 425 degrees, like in the video.  I baked it about 17 minutes..

Absolutely delicious, light and fluffy.  I've made other cast iron skillet corn bread recipes but they were either dense or lacked the flavor that this one has.  We didn't have any whole milk or buttermilk so I substituted 1/3 C almond milk (unsweetened) and 2/3 cup plain Greek yogurt  mixed with 1/3 C plain  almond milk for the buttermilk and it turned out great!  As someone else said, this is a "keeper".  It was the perfect compliment for the bean and ham hock soup I I made today too .<br />

Finally found the "keeper"  cornbread recipe.  I reduced sugar to 1 Tbsp. because we don't like sweet cornbread and made my buttermilk with whole milk and 1 Tbsp.  distilled white vinegar.  This will be used in my Thanksgiving cornbread dressing (if there's any left after I keep pinching off a "taste."  

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