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
VEGAN VANILLA ICE CREAM
This vegan ice cream is actually easier and faster to make than the cream-and-egg version: There's no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you'll scramble the eggs. Infusing the milk with vanilla bean adds great flavor but can be skipped in a pinch. Try it with some of my favorite mix-ins, listed below.
Provided by Amy Chaplin
Categories dessert
Time 2h50m
Yield about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Add the coconut milk, maple syrup and vanilla bean pod and seeds to a medium pot, and whisk to combine. Bring to a simmer over medium-high heat. Cover the pot, reduce the heat to low and simmer for 5 minutes.
- Dissolve the arrowroot in 1 tablespoon water. Slowly drizzle it into the coconut milk mixture, whisking constantly. As soon as the mixture returns to a simmer, remove it from the heat and whisk in the vanilla extract. Transfer the mixture to a shallow bowl, remove the vanilla bean pod and set aside until the mixture stops steaming, then refrigerate until completely cool.
- Churn the ice cream according to your ice cream maker's instructions (this will take 20 to 30 minutes). Serve immediately, or freeze in an airtight container for up to 6 months.
- For vegan mint chocolate chip ice cream: As the ice cream churns, add 1/4 teaspoon peppermint extract (or more to taste). Once the mixture is ready, add 1/3 cup chopped dark chocolate, and continue churning until combined.
- For vegan strawberry ice cream: Chop 2 cups fresh strawberries, place them in a bowl and add 2 teaspoons each coconut sugar and maple syrup. Stir to combine. Set aside to macerate while the ice cream churns. You can also crush the strawberries slightly with a fork to create a chunky sauce. Once the ice cream is churned, pour in the strawberry mixture and churn until combined.
- For vegan almond butter swirl ice cream: As soon as the ice cream is churned, drizzle in 1/3 cup almond butter and continue churning for a few seconds to distribute.
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.
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 WITH YOGURT
I was playing around with a simple recipe from Ben and Jerry's, and my wife was appaled at the amount of heavy cream required (2:1, cream:milk). The result was a very fatty ice cream that was delicious but made us have tummie aches due to eating too much. So I started fiddling with the proportions, and added some yogurt to add some creamyness. The result was a tangy vanilla that probably wouldn't remind you of yogurt at first taste--the yogurt seems to just bring out the other flavors well.
Provided by Eric Bakken
Categories Frozen Desserts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs well.
- Beat in sugar.
- Beat in cream, milk, and yogurt, adding the vanilla at the end.
- Transfer to ice cream freezer and freeze.
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.
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.
CLASSIC VANILLA ICE CREAM
Everyone will be impressed by this smooth and creamy classic ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner, Snack, Treat
Time 30m
Number Of Ingredients 5
Steps:
- Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.
- In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
- At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze.
Nutrition Facts : Calories 396 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
FRENCH VANILLA ICE CREAM
Someone bought me a Ben & Jerry's Homemade Ice Cream & Dessert Book (title). This book is great it tells how to make most of their flavors and some. The book can be ordered at the bookstore for about $8.95. The reason I like this ice cream is because you can freeze it and it is like the store bought hard ice cream. I do not eat it right from the freezer because to me it is to creamy. French Vanilla
Provided by hcopeland
Categories Frozen Desserts
Time 25m
Yield 1 Quart
Number Of Ingredients 5
Steps:
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.
Nutrition Facts : Calories 2546.1, Fat 194.6, SaturatedFat 118.3, Cholesterol 1058.3, Sodium 444.7, Carbohydrate 176.4, Sugar 151.7, Protein 30.3
CREAMY VANILLA CUSTARD ICE CREAM
Make and share this Creamy Vanilla Custard Ice Cream recipe from Food.com.
Provided by startnover
Categories Frozen Desserts
Time 20m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine half and half, sugar, and egg yolks in a medium sauce pan.
- Cook stirring constantly over low heat till bubbles form around the edges of the pan.
- Chill then pour into cream canister.
- Stir in whipping cream and vanilla.
- Freeze according to your ice cream maker's directions.
- Add extras after freezing.
Nutrition Facts : Calories 2771.8, Fat 220.2, SaturatedFat 132.8, Cholesterol 1496.9, Sodium 310.6, Carbohydrate 177.5, Sugar 152.8, Protein 26.6
HOMEMADE VANILLA ICE CREAM RECIPE
This homemade vanilla ice cream recipe is rich and creamy with a deep vanilla flavor. Watch the video and follow our step-by-step instructions to learn how to make this 5-ingredient vanilla bean ice cream recipe!
Provided by Laura
Categories Dessert
Time 13h20m
Number Of Ingredients 7
Steps:
- Heat half and half, salt and sugar over medium heat until it just begins to boil.
- Remove from heat. Scrape vanilla beans seeds into the mixture and stir. Place vanilla bean pods in the mixture. Cover and let sit for 1 hour to infuse.
- After 1 hour, remove vanilla beans from the mixture.
- Re-warm the mixture over medium heat.
- Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
- Cook over medium-low heat stirring constantly until the mixture thickens.
- Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
- Strain the custard into the heavy cream. Discard what is left on the strainer.
- Add vanilla extract, stir to combine.
- Transfer to an airtight container and cool completely in the fridge (preferably overnight).
- Once chilled, churn until thick and frozen.
- Transfer the vanilla ice cream to a glass container with a lid and freeze for at least 4 hours.
- Serve and enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 317 kcal, Carbohydrate 29 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 185 mg, Sodium 114 mg, Sugar 25 g
REAL VANILLA ICE CREAM
Make super-creamy vanilla ice cream and eat it as it is, or add different flavours to suit all tastes
Provided by Good Food team
Categories Dessert
Time 3h
Yield Makes 1 litre
Number Of Ingredients 5
Steps:
- Put the milk and cream in a saucepan. 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 milk mixture. Add the pod to the pan, too. Heat the whole lot 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 mins so that the vanilla can infuse.
- Mix the egg yolks and sugar together in a bowl. Gradually pour the milk over the egg mixture, whisking continuously until combined. Pour everything back into the cleaned pan, return to a low heat and cook for 8-10 mins, stirring all the time with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Make sure it doesn't boil or you will end up with scrambled eggs.
- Pour the custard through a fine sieve into a bowl, then sit it in a bigger bowl, one-third full of ice and water, to cool it down - keep stirring every now and then to stop a skin forming. Chill to make sure it is completely cold, putting cling film directly on the surface of the custard to prevent a skin from forming.
- Pour the custard into an ice-cream machine. Churn following manufacturers' instructions until frozen, then spoon into a metal or plastic freezer-proof container. Cover and freeze until solid. If you don't have an ice-cream machine, pour the custard into the container and freeze. Every 2-3 hrs, take the mixture out of the freezer and give it a stir. Once it is softly set, beat it well with electric beaters, then freeze solid. It will keep in the freezer for 3 months. Remove from the freezer 15 mins before serving to allow it to get soft enough to scoop.
Nutrition Facts : Calories 159 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.04 milligram of sodium
OLD TIME VANILLA ICE CREAM
Steps:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.
CREAMY VANILLA ICE CREAM
The quickest and easiest ice-cream recipe around and absolutely delicious!
Provided by jbmummy
Time 10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Beat the cream with an electric mixer until soft peaks form.
- Add the condensed milk and mix well.
- Add essence to taste.
- Pour into freezer-safe container and freeze for minimum 24 hours.
- ALTERNATIVES :
- Replace the vanilla essence with any of the following :
- * Crushed Crunchie Bar and caramel sauce
- * Fresh raspberries and fruit sauce
- * Grated chocolate and chocolate sauce
- * Rhubarb compote and crushed shortbread biscuits
- Any flavour you like...
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- In a 4 quart pot whisk together milk, cream, half of the sugar, salt and the scraped vanilla bean, including the pod. Bring the mixture just barely to a boil whisking constantly. Remove from heat and set aside.
- Next combine the yolks and remaining sugar in a separate medium bowl with an electric mixer on low, until yolks are thick and pale yellow.
- Add about 1/3 of the milk mixture slowly into the yolks, whisking constantly. Add another 1/3 of the milk mixture and whisk until blended. Add remaining milk mixture into the yolks and mix.
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- Prepare your ice cream maker ahead of time according to the manufacturer instructions. In our case, we used the Breville Smart Scoop™ ice cream maker. There’s no need to pre cool the unit in the freezer, since the unit has it’s own compressor.
- Heat the pot on medium, whisking occasionally until small bubbles form on the edges of the cream mixture. Don’t let the mixture reach a boiling point! Take it off the heat.
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- Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
- In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
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- Haagen-Dazs Vanilla Bean. To Kristin’s credit, her first reaction after trying this one during our test was “I think this is the Haagen-Dazs”. (I did tell y’all she was very brand loyal.)
- Tilamook Vanilla Bean. I love all things Tillamook—cheeses, butter, sour cream, all of it—and this ice cream was no different. The appearance and texture of this ice cream definitely leans towards the fluffier side, and just felt very light compared to the other ice creams in addition to a nice creaminess.
- Whole Foods 365 Organic Vanilla Bean. This was the surprise brand of the taste test. The ice cream had a nice chew while also being very smooth and creamy as it melted.
CREAMY VEGAN VANILLA BEAN ICE CREAM - HAPPY FOOD, HEALTHY LIFE
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- Place coconut milk in refrigerator at least 24 hours before making ice cream. This is also a good time to be sure the bowl of your ice cream maker is in the freezer. Don't try making ice cream if you hear any sloshing around in the ice cream bowl.
- In a bowl, or in the bowl of a stand mixer, mix the aquafaba on high for about 5-7 minutes or until it's turned into a fluffy mixture that comes to stuff peaks.
- In a second bowl, mix together the coconut milk (both solid and liquid parts), vanilla bean paste, coconut sugar, and sea salt.
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