CREAMY HOME-MADE ICE CREAM
So delicious and stays soft enough to scoop even after it's been in the freezer!! This came from 2 different recipes that I combined and tweaked to make it perfect!
Provided by peggyscookin
Categories Ice Cream
Time 10m
Yield 16 Cups, 32 serving(s)
Number Of Ingredients 10
Steps:
- Assembly Directions:
- Mix all ingredients together in a large bowl.
- Freezing Directions:
- Pour into ice cream maker container. Start the freezing process and freeze according to the manuafacturer's directions.
- Serving Directions:
- Serve and enjoy!
- Comments:
- You can reduce the carbohydrates in this recipe by substituting Splenda® for the sugar and sugar free pudding mix for the regular pudding mix.
- You can reduce the fat in this recipe by substituting fat free half and half, sweetened condensed milk, and evaporated skim milk.
- To make make chocolate ice cream, use chocolate pudding and chocolate milk in the recipe instead of vanilla pudding and regular 2 percent milk.
Nutrition Facts : Calories 158.8, Fat 4, SaturatedFat 2.4, Cholesterol 14.5, Sodium 111.8, Carbohydrate 26.4, Sugar 24.4, Protein 4.8
CREAMY DREAMY VANILLA ICE CREAM
Provided by Duff Goldman
Categories dessert
Time 1h30m
Yield 1 generous quart
Number Of Ingredients 5
Steps:
- Whisk the half-and-half, condensed milk, sugar, vanilla seeds and salt together until sugar is dissolved. Churn the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.)
- Transfer the ice cream to a freezer-safe container and freeze until firm, at least 1 hour, before serving.
HOMEMADE VANILLA ICE CREAM
This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether you serve it in a cone, with pie or as a base for candy or cookie mix-ins.
Provided by Food Network Kitchen
Time 4h35m
Yield 1 generous quart
Number Of Ingredients 6
Steps:
- Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.
HOMEMADE ICE CREAM - NO-COOK VERSION
Mother's no-cook very versatile ice cream recipe that's rich and creamy. Add fruits of your choice, peppermint candy, or chocolate chips and marshmallows. Time does not include churning ice cream.
Provided by BeachGirl
Categories Frozen Desserts
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients and 1 quart of the milk, adding fruit if desired (optional).
- Pour into a 2-gallon ice cream freezer.
- Add enough of the remaining 1-quart milk to fill the ice cream canister to the fill line on the canister.
- You may not need all of this last quart.
- Do not over-fill the canister.
- Make ice cream according to manufacturer's instructions for the ice cream freezer/churn.
- VARIATION: For Peppermint and Chocolate: Crush 1 small bag of peppermint candy pieces and add 1 small (6 oz) bag of chocolate mini-chips.
- Add marshmallows and/or nuts, if desired.
VANILLA ICE CREAM - CREAMY & DELICIOUS
I make this recipe in my Cuisinart Ice Cream Maker (ICE-20) and it comes out so creamy and delicious - better then Hagen Daz! The secret is the custard that you make prior to adding it to the ice cream maker. How good is this ice cream? My DS decided to do a science project called Taste vs. perception. We were going to give out samples of vanilla ice cream and vanilla ice cream with red food coloring in it so it looked like strawberry ice cream, then ask people which flavor they liked better. We set up our ice cream stand outside of a movie theatre and had over a hundred people sample both ice creams (we served them in little sample cups with tiny spoons). People were telling us that it was the best vanilla or strawberry ice cream that they ever tasted. People were begging me for the recipe. One woman ate so many samples that we had to close down until she left. Word got out and people were actually coming out of the theater to sample our ice cream (staff too). Over a hundred people can't be wrong - this is great ice cream! Oh yes, the results: Only about 14% of the people figured out it was the same flavor and most of them were teenagers. The others couldn't tell and even though they thought both tasted really good, they liked the flavor of one over the other. And yes, my son got an A on his project!
Provided by LexiGirl 2
Categories Frozen Desserts
Time 1h
Yield 10-14 1/2 cup servings
Number Of Ingredients 5
Steps:
- In a bowl, mix the egg yolks with the sugar. Stir until thick (once its mixed well it will be thick).
- In a saucepan, scald the milk (bring slowly to a boil).
- Slowly pour the hot milk into the egg yolk mixture, stirring constantly.
- Pour the mixture back into the saucepan (I use a larger saucepan for this part) and heat gently, stirring until the custard thickens. Be careful not to bring it to a boil or it will curdle. When you can see a film form over the back of the spoon, remove the saucepan from the heat. Let cool.
- Once cool, stir the heavy cream and vanilla extract into the custard mixture.
- Take out the ice cream maker's frozen bowl and set it into the ice cream maker. Put in the arm. Put the top on. Turn the ice cream maker on. Pour the mixture into the ice cream maker. You will have yummy ice cream in 25 minutes.
Nutrition Facts : Calories 157.8, Fat 11.2, SaturatedFat 6.5, Cholesterol 101.5, Sodium 22.6, Carbohydrate 12.2, Sugar 11.4, Protein 2.2
CREAMY VANILLA ICE CREAM
A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. , Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.
Nutrition Facts : Calories 303 calories, Fat 23g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 99mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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