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
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
HOW TO MAKE VANILLA ICE CREAM
Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 2h35m
Yield 4
Number Of Ingredients 4
Steps:
- Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
- Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
- Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
- When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 45.8 g, Cholesterol 92.5 mg, Fat 24.7 g, Protein 5.8 g, SaturatedFat 15.4 g, Sodium 79.1 mg, Sugar 44.2 g
JACK'S HOMEMADE VANILLA ICE CREAM
A "friend" of ours told my husband that invitations to social functions depend him bringing his famous ice cream. This is very rich. This recipe was taken from the Kansas City Star Newspaper August 19, 1958.
Provided by Miss Nancy
Categories Frozen Desserts
Time 1h30m
Yield 1 1/2 gallons, 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix corn starch with 1/2 cup milk.
- Add to 1 1/2 cups milk and cook in double boiler until thick and smooth. Stir constantly to avoid lumps.
- Add slightly beaten eggs to this mixture slowly as it cooks. (this is safer than using raw eggs of original recipe).
- Blend sugar, salt and evaporated milk with electric mixer in a large bowl.
- Add hot corn starch mixture and blend well.
- Add whipping cream, remaining milk and vanilla. Mix well.
- Pour into 1 1/2 gallon electric or hand freezer container.
- Add paddle and put on the lid.
- Set container down in freezer.
- Pack area around container with layers of ice and salt until entirely covered.
- Crank until firm.
- Remove paddle.
- Pour off excess water.
- Add more crushed ice and salt around container.
- Cover with towel.
- Store in shaded or cool area until time to serve.
- Makes 1 1/2 gallon of the best ice cream you have ever eaten.
Nutrition Facts : Calories 345.3, Fat 23, SaturatedFat 14, Cholesterol 118.2, Sodium 155.7, Carbohydrate 29.7, Sugar 22.5, Protein 5.7
HOMEMADE CRACKER JACK
A salty-sweet, caramel-coated popcorn often eaten at baseball games, Cracker Jack is one of the many well-known confections from Chicago. While molasses-covered popcorn was already popular in the Northeast, the creation of Cracker Jack's special formula is credited to German brothers Frederick William and Louis Rueckheim. Besides coming up with the signature combination of popcorn, molasses and peanuts, they even devised a special package to keep it fresh and crisp. By the late 1800s, the snack was so loved that their company was producing four-and-a-half tons a day. This homemade version is best enjoyed the day it's made, though it will keep for up to three days in an airtight container. Use large, red-skinned peanuts in this recipe if you can find them, as the skins lend a pleasant bitterness that works well with the molasses-caramel coating.
Provided by Samantha Seneviratne
Categories candies
Time 45m
Yield About 16 cups
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees and grease two large rimmed baking sheets with neutral oil.
- Add the remaining 3 tablespoons neutral oil and 2 kernels to a large pot. Cover and heat over medium. Once you hear those first two kernels pop, add the remaining kernels, cover and cook, shaking occasionally, until the popping slows down, about 4 to 6 minutes. You should hear a few seconds of silence between pops. Remove from the heat.
- Transfer the popcorn to a large, heatproof bowl and discard any unpopped kernels. Add the peanuts to the popcorn and toss to combine. Set the vanilla and baking soda near the stove for easy access.
- In a small saucepan, stir the butter, brown sugar, molasses and salt over medium until the butter melts. Once the butter has melted, attach a candy thermometer to the side of the pan and cook the mixture, undisturbed, until the temperature reaches 248 degrees.
- Remove from the heat and immediately stir in the vanilla and baking soda. The mixture will become foamy. Immediately pour it over the popcorn and use a wooden spoon to coat it evenly.
- Spread the popcorn out onto the two prepared baking sheets. Bake until the mixture is dry, about 20 to 25 minutes, tossing occasionally. The mixture will dry out as it cools but may still be slightly sticky. Sprinkle with a bit more salt, to taste.
- Let the popcorn cool completely. It's best enjoyed the day it's cooked, but you can also store it in an airtight container for up to 3 days.
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
BEST EVER VANILLA ICE CREAM
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4.5 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
ULTIMATE HOMEMADE VANILLA ICE CREAM
From DH's grandmother....she used raw eggs. Lately we have decided to cook them a bit, or use egg substitute. Absolutely the richest, best ice cream ever! Cook time is freezer time, which is approximate.
Provided by LorenLou
Categories Frozen Desserts
Time 1h15m
Yield 1 freezer
Number Of Ingredients 6
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.
Nutrition Facts : Calories 12887.4, Fat 774.9, SaturatedFat 466.9, Cholesterol 4347.3, Sodium 2174.2, Carbohydrate 1363.1, Sugar 1312.2, Protein 161.6
EASY VANILLA ICE CREAM
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Snack
Time 30m
Yield Serves 4 generously
Number Of Ingredients 2
Steps:
- To churn in a machine: In a bowl, mix the ingredients well together. Churn in the ice-cream machine until scoopable. Transfer to a freezer container and freeze until needed.
- To churn by hand: Mix the ingredients in a bowl and freeze in the bowl for about 90 mins until it starts to freeze around the edges. Stir well then repeat the process twice more until the mix is smooth and frozen. Freeze in a suitable container until needed.
Nutrition Facts : Calories 498 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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