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.
LOW-FAT VANILLA ICE CREAM
Field editor Rebecca Baird of Salt Lake City, Utah shares her recipe for yummy "light" ice cream. It's smooth and creamy with wonderful vanilla flavor.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.
Nutrition Facts : Calories 182 calories, Fat 1g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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.
EASIEST VANILLA ICE CREAM
There are many delicious things you can add to this vanilla ice cream. Try berries mashed with sugar, thick dulce de leche or chocolate shards; they should be added to the machine at the very end, once the mixture is already thickened and ready to go into the freezer. Or make Earl Grey ice cream by using loose tea (and a teaspoon of vanilla extract) instead of the vanilla bean.
Provided by Julia Moskin
Categories easy, ice creams and sorbets, dessert
Time 30m
Yield About 1 quart
Number Of Ingredients 5
Steps:
- In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
- Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
- Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
- Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 16 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 20 grams
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
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
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
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
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
LAZY FIG ICE CREAM
Make and share this Lazy Fig Ice Cream recipe from Food.com.
Provided by kitchenofgoodandevil
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- I do this all in a blender, but you can use a mixing bowl after step 2.Combine milk and sugar. Blend until sugar is dissolved.
- Add the figs (I don't bother to peel the outer skin off, just make sure to remove any hard stems before use) and pulse until they are coarsely chopped (this is why I like the blender) - how much you pulse will depend on your preference. I like little chunks of fig in my ice cream, but you can also blend until they are smooth.
- Add the vanilla and the cream - MIX THESE IN WITH A SPATULA IF YOU ARE USING A BLENDER. If you actually use the blender at this point, you run the risk of turning it into thick cream.
- Pour the mixture into your ice cream maker and follow manufacturer's instructions.
- A few minutes before it's done, add the walnuts and dark chocolate coated ginger.
- Freeze in a freezer safe container until it sets up. This will also ripen the flavors. Enjoy!
Nutrition Facts : Calories 363.1, Fat 26.4, SaturatedFat 14.7, Cholesterol 85.8, Sodium 38.3, Carbohydrate 30.9, Fiber 1.6, Sugar 26.1, Protein 3.3
THE ULTIMATE MAKEOVER: VANILLA ICE CREAM
Angela Nilsen creates a luscious ice cream that is creamy, fresh and - wait for it.... low-fat!
Provided by Angela Nilsen
Categories Dessert, Treat
Time 8h
Yield Makes enough for 8 scoops
Number Of Ingredients 8
Steps:
- Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
- Remove from the heat, stir in the crème fraîche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
- Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving. Serve with fresh fruit.
Nutrition Facts : Calories 148 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Protein 4 grams protein, Sodium 0.11 milligram of sodium
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