NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
VANILLA ICE CREAM V
No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
Provided by JKINFLA
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 55m
Yield 32
Number Of Ingredients 5
Steps:
- Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 12.2 g, Cholesterol 32.4 mg, Fat 9.7 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 27.5 mg, Sugar 9.5 g
HOMEMADE VANILLA ICE CREAM
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 quarts.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
VANILLA ICE CREAM WITHOUT A MACHINE
Adapted from a recipe by Kenji Lopez-Alt at Serious Eats. http://bit.ly/cuRxay - Despite the presence of whipped cream, this is real ice cream, not frozen mousse! The trick is to freeze the base as quickly as possible, using ice cube trays. Then, blend the frozen custard cubes with more cream until smooth. This prevents too many ice crystals from forming, and limits the amount of overrun.
Provided by DrGaellon
Categories Kosher
Time 8h35m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk egg yolks, sugar, vanilla and salt until pale yellow and forms a ribbon, about 5 minutes (either by hand or in a stand mixer).
- Pour evaporated milk into a small saucepan and heat gently until it comes to a simmer. Whisking constantly, pour hot milk into eggs in a thin stream, until fully incorporated. Pour mixture back into saucepan and heat gently, whisking constantly, until temperature reaches 180°F. (It should be thick and custardy; if overheated, the eggs will scramble.) Transfer to a clean container, cool to room temperature, then refrigerate until cold.
- Whip 1 c heavy cream until doubled in volume and soft peaks form. Fold into egg mixture with whisk just until no lumps are visible. Portion into ice cube trays and freeze until solid, about 4 hours.
- Transfer frozen custard into food processor and add remaining heavy cream. Process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary. Transfer to a clean quart-sized container and freeze until solid, about 4 hours. Remove from freezer about 5 minutes before serving.
Nutrition Facts : Calories 416.8, Fat 29.7, SaturatedFat 17.3, Cholesterol 303.6, Sodium 130.4, Carbohydrate 31.7, Sugar 25.3, Protein 6.8
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- Prepare an ice bath by adding ice and water to a large stainless bowl. The top pot of a double broiler must be able to fit half way down into the ice water.
- Place water in the bottom of a double broiler, making sure that the top pot does not come in direct contact with the water and place on medium heat.
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- Use this recipe to make rich, creamy ice cream. If you want a dense, rich vanilla ice cream, you'll need to put in a bit more work than the bag method.
- Separate out 5–8 egg yolks. You'll need at least 5 large egg yolks to create the custard base for the ice cream. Optionally, you can use 6, 7, or 8 to create a richer custard, and therefore a richer ice cream.
- Whisk together the egg yolks, salt, and sugar. Put the egg yolks in a large bowl, or in an electric mixer bowl. Add 1/4 tsp (1 mL) salt and 1 cup (240 mL) sugar.
- Prepare an ice bath. Fill a large bowl halfway with ice or ice water, leaving enough room to place another bowl inside it. You will use this ice bath later to chill the finished custard base, without the risk of freezing it.
- Heat 1 cup (240 mL) evaporated milk to a simmer. Evaporated milk is simply milk that has had a large percentage of its water content removed. This is useful for ice cream to minimize the amount of large ice crystals that form, which allows you to churn less often and less vigorously.
- Add the vanilla. Add 2 tsp (10 mL) vanilla extract to the milk and stir it in. Alternatively, split a vanilla bean pod lengthwise and scrape out the sticky seeds inside into the milk.
- Slowly whisk the hot milk into the egg mixture. Gradually pour the hot milk into the whisked egg in a thin stream, whisking constantly. Be careful not to pour too much milk in at a time, as the heat could turn your excellent ice cream base into sugary scrambled eggs.
- Heat the mixture again until it thickens. Transfer the newly combined mixture back to the stove and heat at low heat while whisking constantly. Remove it from heat once it reaches a thick, custard consistency.
- Chill the mixture. Transfer the mixture yet again to a container that can fit inside the ice bath without getting filled with water. Place this container into the ice bath and let it chill while you move on to the next step.
- In a separate bowl, whisk heavy cream. Whisk 2 cups (480 mL) heavy cream, or substitute half-and-half for a lower fat, but less rich and creamy, recipe.
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