THE BEST (AND EASIEST) ICE CREAM YOU'LL EVER MAKE
Rich and creamy homemade vanilla ice cream recipe that only requires five ingredients!
Provided by Mary Younkin
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer's instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!
Nutrition Facts : Calories 373 kcal, Carbohydrate 30 g, Protein 3 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 100 mg, Sodium 97 mg, Sugar 28 g, ServingSize 1 serving
VANILLA ICE CREAM
The tastiest homemade ice cream! It's perfectly rich and creamy and brimming with vanilla flavor. Easy to make and sure to satisfy on a hot summer day! Makes about 5 cups.
Provided by Jaclyn
Categories Dessert
Time 8h15m
Number Of Ingredients 6
Steps:
- Pour heavy cream, milk, sugar and salt into a medium saucepan. Heat over medium heat, whisking frequently, until sugar has dissolved, about 5 minutes. Remove from heat.
- In a mixing bowl, whisk egg yolks until well blended. While whisking egg yolks, slowly pour 1 cup of the hot milk mixture into yolk then pour egg yolk mixture into saucepan while whisking mixture in saucepan.
- Cook mixture over medium-low heat, stirring constantly with a heat proof spatula, until mixture reaches 180 degrees F on an instant read thermometer and thickens slightly (mixture should coat the back of a wooden spatula). Remove from heat, stir in vanilla.
- Pour mixture through a fine mesh sieve into a bowl. Let cool to room temperature stirring occasionally, about 30 minutes.
- Cover with plastic wrap pressing directly against the surface of the custard mixture to prevent a skin from forming on top. Transfer to refrigerator and chill through, about 4 hours**.
- Churn mixture in an ice cream maker according to manufacturers directions until thickened (it should take approx. 25 - 30 minutes). Chill a container in the freezer during the last few minutes of processing.
- Transfer ice cream to chilled container from freezer. Spread even. Place in freezer and freeze until firm, about 3 - 4 hours.
Nutrition Facts : Calories 326 kcal, Carbohydrate 21 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 201 mg, Sodium 67 mg, Sugar 19 g, ServingSize 1 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.
HOW TO MAKE HOMEMADE ICE CREAM (WITHOUT A MACHINE!)
Have I mentioned how much I love ice cream? I always love getting scoops on a cone during the summertime, or if I was lucky...
Provided by Kiersten Hickman
Categories dessert
Number Of Ingredients 3
Steps:
- Whip the whipping cream with a hand or stand mixer on high speed. Mix until stiff peaks form, around 5 minutes. Do not overwhip-the whipped cream will get stiff. In a smaller bowl, mix together the sweet condensed milk and vanilla flavoring. Using a spatula, slowly fold in the milk mixture into the whipped cream. Add the milk mixture a spoonful at a time. Spread into a glass casserole dish, and freeze uncovered for 6 hours. Scoop and add desired toppings!
HOMEMADE VANILLA ICE CREAM BASE
This is a recipe for a traditional homemade ice cream base that can be used for vanilla ice cream or endless other flavors. This is a recipe to be used with an ice cream maker and results in a very creamy and dense style of ice cream.
Provided by Bettie
Categories All Recipes
Time 3h10m
Number Of Ingredients 6
Steps:
- Prep: At least 12 hours (preferably 24 hours) before churning your ice cream, put the bowl of your ice cream maker in the freezer.
- Heat the Milk & Cream: In a saucepan over medium heat, combine the heavy cream, milk, vanilla, and salt. Bring the mixture just under a boil.
- Whisk the Egg Yolks/Sugar: While the milk/cream mixture is heating, whisk together the egg yolks and sugar until lighter in color and the mixture is double in volume.
- Temper the Egg Yolks: Slowly stream about 1/4th of the milk/cream mixture into the egg yolks while whisking continuously. This will bring the egg temperature up slowly without cooking it.
- Heat the Custard Base: Pour the egg yolks into the milk/cream mixture and heat until slightly thickened over low heat. Stir continuously and check the thickness by coating the back of a spoon and drawing a line through the cream. If the cream stays separated then it is ready. You want it to be about 170 F (77 C). If it comes to a boil it has gone too far!
- Strain & Chill: Strain the mixture through a fine mesh sieve and place a piece of plastic wrap right on top of the mixture so a skin doesn't form. Place the mixture in the refrigerator to chill for 3 hours at the very least, but 12 hours is best! This is called "aging" the ice cream base and creates a better final texture.
- Churn: Place the frozen ice cream maker bowl in place and turn the machine on. Pour the chilled ice cream base into the ice cream maker and churn it for about 20 minutes until it becomes soft serve consistency. Once the mixture is starting to thicken you can add chocolate chunks, nuts, or other mix-ins. I like to swirl sauces and jams into the mixture, by hand if I am adding them, after the mixture has churned.
- Freeze: Place the churned ice cream covered in the freezer to harden completely. Store for up to 3 months.
Nutrition Facts : Calories 0 calories
HOMEMADE VANILLA ICE CREAM
It's easy to make rich and creamy homemade vanilla ice cream. This recipe makes about 4 quarts of ice cream.
Provided by Stephanie Manley
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Place all ingredients in a large bowl.
- Mix until well combined.
- Pour the mixture into an ice cream maker.
- Prepare according to the ice cream freezer's directions.
Nutrition Facts : Calories 209 kcal, Carbohydrate 29 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 85 mg, Sodium 122 mg, Sugar 29 g, ServingSize 1 serving
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