Creamy Vanilla Ice Cream No Eggs Food

CREAMY VANILLA ICE CREAM (NO EGGS)

Steps:

• In microwave heat 4 cups of the Heavy Whipping Cream (about 3 minutes) in microwave safe dish.
• Add Agave Syrup and sugar to heated cream and stir until dissolved. Stir in salt and vanilla.
• In large pan or bowl mix the heated cream mixture with the remaining heavy cream and all of the Half and Half (you can also do this right in your ice cream tin).
• Freeze as directed on your ice cream maker instructions.

CREAMY VANILLA ICE CREAM

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.

ULTIMATE VANILLA ICE CREAM

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.

NO EGG VANILLA ICE CREAM

Steps:

• Stir milk, vanilla, condensed milk and salt in a medium bowl.
• Beat heavy cream in a large bowl with an electric mixer until stiff peaks form.
• Gently fold in milk mixture.
• Pour into ice cream machine.
• Or, if you don't have one, just pour into shallow 1 1/2 quart metal bowl or pan.
• Operate ice cream machine per manufacturer's suggestions, or just place the shallow pan into the freezer, and stir once after 2 hours.

BEST EVER VANILLA ICE CREAM

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.

VANILLA ICE CREAM NO EGGS

Steps:

• I use a 2 qt pyrex measuring bowl to mix ingredients and microwave to heat.
• add all liquid ingredients to pyrex containter, including corn syrup.
• mix all dry ingredients in a clean dry bowl to ensure that guar gum is incorporated evenly.
• add sugar, salt, guar gum mixture to liquid ingredients.
• heat on high in microwave for about 8 minutes.
• cover and refrigerate for 12-24 hrs.
• set up ice cream freezer (I use a Kitchen Aid mixer accessory).
• Start on low speed, stir ice cream mix, add to freezer bowl.
• mix for 15-20 minutes, should noticeably increase in volume as air is mixed in.
• portion what is now soft serve into freezer containers of choice and freeze overnight for final consistency.
• notes: Guar Gum is available from Bob's RedMill, a natural thickener and emulsifier. The combination of Guar Gum, Corn Syrup, Sugar, and Salt will give a smooth consistency. Heating and Aging the mixture overnight ensures that the milk fats in the cream and milk solids from the evaporated milk are set in the matrix so you form no ice crystals and your ice cream will be smooth and scoopable.

VANILLA ICE CREAM (NO EGGS)

Steps:

• In microwave safe bowl heat 4 cups of heavy whipping cream about 3-4 minutes (just until well heated, not boiling) depending on your microwave.
• Add Agave Syrup and optional sugar to heated cream and stir until dissolved.
• Add vanilla extract and salt to heated cream mixture.
• Pour heated cream mixture into your ice cream tin and add remaining ingredients and stir.
• Freeze as directed by your ice cream maker.
• Preparation time does not include the time to freeze the ice cream.

EGGLESS EASY VANILLA ICE CREAM

Steps:

• Combine all ingerdients in bowl, mixing well.
• Start the ice cream maker and pour mixture through hole in lid.
• Churn for 20-40 mins or until desired consistancy.
• Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has star5ted to freeze.

PHILLY STYLE DOUBLE VANILLA ICE CREAM (NO EGG)

Steps:

• You'll need a thermometer and ice cream maker for this recipe!
• Combine all ingredients in a medium sauce pan and place on stove over a medium heat.
• Bring the mixture to 170°F.
• while stirring occasionally.
• If you do not have a thermometer you can heat it to you see a bubble hit the surface of the mixture.
• DO NOT ALLOW IT TO BOIL!
• Remove from heat and cool slightly.
• Place in airtight container and refrigerate overnight to allow flavors to meld.
• If you're in a hurry you can place the pan in an ice bath.
• Either way the temperature of the mixture will need to be at 40°F.
• for most ice cream makers.
• (This may not be necessary in a self contained freezer unit). Remove vanilla bean hull and freeze mix per manufacturers directions in your ice cream maker.
• Wash and dry your bean hull, place it in 2 cups of sugar and in a few days you'll have vanilla sugar for your next batch of ice cream To firm up the ice cream place it in a lidded container in your freezer for an hour before serving.