Country Vanilla Ice Cream Food

COUNTRY-STYLE VANILLA ICE CREAM

Steps:

• In a large saucepan, heat 2-1/2 cups milk to 175°; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla., Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

COUNTRY VANILLA ICE CREAM

Steps:

• Beat eggs with mixer at medium speed until frothy.
• Gradually add sugar, beating until mixture becomes thick (about 5 minutes).
• Add remaining ingredients; mix well.
• Pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions.
• Let ripen at least 1 hour.

COUNTRY STYLE VANILLA ICE CREAM

Steps:

• in a large bowl beat eggs until foamy. Gradually add sugar; beat until thickened.
• Add cream, vanilla and salt and mix thoroughly.
• pour into ice cream canister and add milk to fill line and stir well.
• Freeze as directed.
• Makes 4 quarts.

VANILLA ICE CREAM WITH CHOCOLATE FUDGE CHUNKS

Steps:

• Vanilla Ice Cream:.
• In a mixing bowl, combine heavy cream, evaporated milk and salt.
• With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks.
• Chocolate Fudge Chunks:.
• Line an 8x8-inch pan with foil. Set aside.
• Add all ingredients into a double-boiler. Stir and melt until the chocolate is melted and completely smooth. Pour in an even layer into prepared pan.
• Refrigerate or freeze until set. Remove foil from large chocolate bar and place on a cutting board.
• While still cold, cut into ½-inch cubes. Keep refrigerated or frozen.
• Cook's Note: The recipe for Chocolate Fudge Chunks will make more than what is called for in the recipe for Vanilla Ice Cream with Chocolate Fudge Chunks.
• Assembly:.
• Spread one-quarter ice cream on the bottom of a freezer-safe container. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks. Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks.
• Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly. Cover tightly.
• Freeze until firm and completely solid, about 8-10 hours.

VANILLA ICE CREAM WITH MAKER'S MARK (BOURBON)

Steps:

• Combine the milk, cream, and vanilla bean in a saucepan and bring to a simmer. Remove the pan from the heat and let the bean steep for 15 minutes, then remove it and use a paring knife to scrap the seeds from the inside of the pod into the milk and cream mixture. Discard the pod.
• Combine the sugar and yolks and whisk vigorously for 30 seconds or so.
• Fill a large bowl with a 50/50 mixture of ice and water, then place a second bowl into the ice bath. Set a fine-mesh strainer into the inner bowl.
• Over medium heat, bring the milk and cream mixture just to a simmer, then pour it slowly into the yolks while whisking continuously.
• Pour the mixture back into the pan and continue whisking over medium heat until the mixture is slightly thick, or nappe (it should be pourable, but it should be thick enough on a spoon dipped into it that you can draw a line through the mixture that clings to the spoon). This will take 2 to 4 minutes.
• Pour the mixture through the strainer into the bowl that is resting in the ice water bath. Stir the custard sauce with a rubber spatula until it is cold. Add the bourbon to taste. Cover and refrigerate it until it is thoroughly chilled, preferably overnight (the colder, the better).
• Freeze according to your machine's instructions.

MAKE YOUR OWN VANILLA ICE CREAM IN BAGGIES

Steps:

• Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc bag. Mix the sugar around in the milk mixture.
• Seal the bag securely making sure all the air is out of the bag.
• Put 3 cups of ice into the gallon ziploc bag.
• Add 3/4 cup to 1 cup salt (sodium chloride) to the bag of ice.
• Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
• Seal the gallon bag securely.
• Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
• Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
• It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
• Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
• If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
• Enjoy!