VANILLA BEAN ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield about 1 quart
Number Of Ingredients 6
Steps:
- Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
- Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
- Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
- Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.
BILL'S BASIC VANILLA BEAN ICE CREAM
A summer treat!
Provided by Carla Hurst-Chandler @yspyg45
Categories Ice Cream & Ices
Number Of Ingredients 6
Steps:
- Mix all ingredients thoroughly and pour into canister of ice cream freezer.
- Pack churn (outer) with rock salt and ice to top.
- Churn until thick and frozen. (If no churn available ingredients can be mixed and poured into a freezer safe container...and stirred several times during the freezing process.) Anything can be used as an add in. Chocolate/nuts/fresh fruit/chopped candy bar/caramel/cookie dough
VANILLA BEAN ICE CREAM
This recipe is different in that it uses vanilla beans and vanilla extract! Adapted from a vanilla website. If you don't have an ice cream maker, you can still make this ice cream! Instructions follow. This is an American recipe and fits into many regions. Southern, cause it's hot and ice cream cools ya off. Summertime in the USA means ice cream, don't it?
Provided by Sharon123
Categories Frozen Desserts
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
- Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
- Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
- Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
- Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
- Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
- Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
- If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.
Nutrition Facts : Calories 1982, Fat 147.4, SaturatedFat 87, Cholesterol 1319.4, Sodium 312.9, Carbohydrate 143.6, Sugar 117.8, Protein 28
VANILLA BEAN ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Egg Dessert Freeze/Chill Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 5
Steps:
- With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
- In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
More about "bills basic vanilla bean ice cream food"
VANILLA BEAN ICE CREAM • RECIPE FOR PERFECTION
From recipeforperfection.com
5/5 (3)Total Time 3 hrsCategory DessertCalories 361 per serving
- Prepare the custard base: Pour the milk, cream, and sugar (1 C + 2 tbsp) into a medium saucepan and bring to a boil over medium-high heat. While it’s heating, add the egg yolks to a bowl and place it over a larger bowl filled with hot water. Whisk the yolks as the hot water heats them. They should feel warm to the touch. Set aside.
- Infuse the custard: As the milk mixture continues to heat add a pinch of salt. Split the vanilla bean by cutting it lengthwise to open it up. Then, run a knife lengthwise and scrape the vanilla beans onto the knife. Scrape the beans back onto the vanilla pod and add the pod with beans to the milk mixture. The instant the cream comes to a rolling boil and rises in the pot, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling cream into the egg yolks as you whisk constantly but gently. Don’t whisk rapidly or you will cool the custard before the yolks have a chance to set. At this point the custard should be fully cooked. An instant-read thermometer set in the custard should register 170 F to 180 F and it will coat a teaspoon (if for some reason it did not get hot enough, you can pour it back in the pot and very slowly heat it up, stirring with a rubber spatula). Cool the ice cream mixture by placing the bowl into a larger bowl filled with ice o
- Make the ice cream: When the ice cream mixture has chilled, strain it through a chinois using a ladle to get all of the custard through. Pour into a well frozen ice cream maker (use according to the manufacturer’s directions) and churn until it’s ice cream, about 20 minutes. Place the ice cream into a container and freeze for 1-2 hours. (This is called tempering so the ice cream is scoopable.) Then, scoop and serve. Garnish with blueberries and raspberries.
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