VANILLA ICE CREAM
Steps:
- 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.
ULTIMATE VANILLA ICE CREAM
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Treat
Time 2h
Yield 8 big scoops
Number Of Ingredients 6
Steps:
- Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
- Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
- Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
- Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
- Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
- Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
- To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
VANILLA ICE CREAM
No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
Provided by Ginger
Categories Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes
Time 3h30m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
- Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g
THE VERY BEST VANILLA ICE CREAM
This recipe is my mom's. She got it when she was in college studying to be a Home Economist (which she has been for over 40 years now). We've tried different recipes over the years, but we ALWAYS come back to this one. The secret, I think, is the flavoring. The vanilla, butter & nut flavoring makes it out of this world rich. It's not for anyone counting calories and when adding the milk, I do use 2% instead of whole milk.
Provided by Sherrybeth
Categories Frozen Desserts
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Separate eggs. Beat egg whites until fluffy.
- Add sugar to the eggs white and beat until creamy.
- Add sweetened condensed milk, whipping cream, egg yolks, salt and vanilla and mix well.
- Pour the mixture into your ice cream freezer, then add the half and half.
- If needed, add milk to mixture until it reaches the "fill" line on your ice cream freezer.
- Process according to your ice cream maker.
- For peach ice cream, add 2 cups crushed peaches and an extra 1/2 cup of sugar.
Nutrition Facts : Calories 380.5, Fat 16.5, SaturatedFat 9.8, Cholesterol 123.8, Sodium 283.2, Carbohydrate 53.7, Sugar 51.5, Protein 6.3
BEST EVER VANILLA ICE CREAM
This is the best homemade Vanilla ice cream ever! Easy to make, super good! My Kids LOVE this recipe, this is the only homemade ice cream I will ever make!!
Provided by SD working Girl
Categories Frozen Desserts
Time 12m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 4
Steps:
- In a large mixing bowl combine half and half, sugar, and vanilla. stir until sugar is dissolves. Stirr in whipping cream. Freeze ice cream mixture in a 4-5 quart ice cream freezer according to the manufacturer's directions.
BEST EVER VANILLA ICE CREAM
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4.5 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
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9 BEST VANILLA ICE-CREAM BRANDS, RANKED - PUREWOW
From purewow.com
Author Katherine GillenPublished 2020-08-22Estimated Reading Time 7 mins
- Jeni’s Honey Vanilla Bean Ice Cream. Best Overall Vanilla Ice Cream. Value: 18/20. Flavor: 20/20. Quality: 20/20. Texture: 20/20. Scoopability: 18/20. Total: 96/100.
- Breyer’s Natural Vanilla Ice Cream. Best Value Brand. Value: 20/20. Flavor: 18/20. Quality: 17/20. Texture: 17/20. Scoopability: 20/20. Total: 92/100. If our childhood memory served us right, Breyer’s would be kind of meh and better served as an afterthought alongside a giant piece of blueberry pie.
- Homemade Brand Natural Vanilla Bean Ice Cream. Best Vanilla with Beans. Value: 19/20. Flavor: 18/20. Quality: 18/20. Texture: 18/20. Scoopability: 18/20. Total: 91/100.
- Blue Bunny Homemade Vanilla Ice Cream. Best Texture. Value: 19/20. Flavor: 16/20. Quality: 17/20. Texture: 18/20. Scoopability: 20/20. Total: 90/100. On first taste, Blue Bunny’s regular vanilla (they also have a vanilla bean flavor) is creamy but not too heavy, with a lot of vanilla flavor that tastes pretty authentic.
- Graeter’s Madagascar Vanilla Bean Ice Cream. Fanciest Flavor. Value: 16/20. Flavor: 17/20. Quality: 20/20. Texture: 19/20. Scoopability: 17/20. Total: 89/100. Some vanilla ice cream tastes sweet and nostalgic…like birthday cake or marshmallows.
- Häagen-Dazs Vanilla Ice Cream. The Ina Garten Approved One. Value: 16/20. Flavor: 16/20. Quality: 18/20. Texture: 19/20. Scoopability: 18/20. Total: 87/100. Listen, we know Ina Garten fills her six chest-freezers exclusively with Häagen-Dazs vanilla.
- Member’s Mark Super-Premium Vanilla Ice Cream. Value: 16/20. Flavor: 15/20. Quality: 17/20. Texture: 20/20. Scoopability: 18/20. Total: 86/100. Without even scooping into this pint, we had a feeling it would be the richest ice cream we tasted.
- Blue Bunny Vanilla Bean Ice Cream. Best Ingredient List. Value: 16/20. Flavor: 15/20. Quality: 15/20. Texture: 19/20. Scoopability: 20/20. Total: 85/100. We preferred the recognizable ingredient list of this vanilla bean to Blue Bunny’s regular vanilla ice cream (which comes with a few stabilizers), but the taste was way too eggy to edge out the competition, and the texture wasn’t quite as creamy.
- High Road Vanilla Ice Cream. Richest Flavor. Value: 13/20. Flavor: 14/20. Quality: 20/20. Texture: 20/20. Scoopability: 17/20. Total: 84/100. A theme among the premium ice creams we tasted?
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