Delicious Homemade Vanilla Ice Cream Food

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

VANILLA ICE CREAM - CREAMY & DELICIOUS

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.

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.

ULTIMATE HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients and freeze in ice cream freezer.
• OR, if you prefer to cook the eggs:.
• Heat the milk and sugar in a large pot on the stove.
• Add a small amount of the mixture to the beaten eggs to heat.
• Then slowly stir eggs back into the milk mixture on the stove.
• Allow to cool, then add remaining ingredients and freeze.

HOMEMADE VANILLA ICE CREAM

Steps:

• Beat eggs. Add sugar, flour and 2 cups of milk and stir together.
• Cook over low heat until thickened, stirring constantly. After thickened, remove from heat and cool completely. (You can cook the custard portion the night before and cool in refrigerator until ready to use.)
• After completely cooled, mix together the vanilla pudding mix and remaining 1.5 cups of milk.
• When thickened, combine with cooled custard mixture (above) and add remaining 3 ingredients.
• Stir all together and freeze in your ice cream freezer according to freezer instructions.

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.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

HOMEMADE VANILLA ICE CREAM

Steps:

• Mix everything up real well.
• Put it on the fridge for one hour.
• Put it on ice cream maker and let it work accordingly.

DELICIOUS HOMEMADE VANILLA ICE CREAM

Steps:

• 1. In large mixing bowl, beat eggs until frothy. Add sugar & mix well. Add: whipping cream, evaporated milk, sweetened condensed milk and vanilla flavoring. Mix well.
• 2. Pour above mixture into 6-quart ice cream freezer canister, then add the whole milk.
• 3. Place ice and rock salt around outside of canister, in layers, to the top of the freezer. Keep adding ice, followed by rock salt, as ice melts while canister is churning. You will use about 1-1/2 boxes of rock salt and (2) 10-lb. bags of ice, by the time you are finished making this ice cream.
• 4. Unplug freezer, when it stops churning. (My "White Mountain" freezer takes 20-25 minutes to do this.) Pack ice down w/a large towel over the top of the freezer, until ready to serve ice cream. Enjoy! :)
• 5. Note: Some people prefer to use Mexican vanilla, and it does taste good. I have tried several kinds of vanilla w/this recipe, though, and I prefer "Adam's Best" Vanilla Flavoring (which uses a combination of artificial and real vanilla flavorings in it).

GRANDMA'S DELICIOUS HOMEMADE ICE CREAM

Steps:

• Dissolve Junket tablets in cold water.
• Mix milk, cream, sugar, salt and vanilla in a pan& heat to lukewarm.
• (NOT hot!) Add Junket tablets.
• Mix well and pour immediately into freezer (with dasher in place).
• Let stand until set.
• (will be thick like Junket) Mix in the ice cream freezer until thick& stiff.
• Serve as-is- or with toppings!