OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 5
Steps:
- Whisk all ingredients together until sugar dissolves.
- Pour into the bowl of an ice cream machine.
- Freeze according to the ice cream maker's instructions.
- After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
- Serve with your favorite toppings.
OLD FASHIONED HOMEMADE VANILLA ICE CREAM
This is our favorite homemade ice cream. From the Rival ice cream manual. Be patient while adding the small bit of milk to the eggs. The slower you can add the eggs to the hot mixture the easier it will be to thicken. Time does NOT include 2 hour chilling time.
Provided by Axe1678
Categories Frozen Desserts
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, salt and milk in saucepan and cook over medium heat, stirring occasionally until mixture almost boils.
- Reduce to low.
- Gradually stir about 1/2 cup of hot mil into the beaten eggs.
- Add eggs to remaining hot mixture.
- Cook over low heat, stirring constantly until slightly thickened, about 5 minute.
- Remove from heat and refrigerate at least 2 hours.
- Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
- Pour into canister and churn.
OLD-FASHIONED VANILLA ICE CREAM
Make and share this Old-Fashioned Vanilla Ice Cream recipe from Food.com.
Provided by pansregnig
Categories Ice Cream
Time 1h
Yield 1 quart
Number Of Ingredients 6
Steps:
- Whisk yolks in a large bowl.
- Heat cream, milk, and sugar in saucepan over medium-low until steaming, stirring occasionally, about 4 minutes. Temper 1/2 cup cream mixture into yolks, then whisk yolks into remaining cream mixture.
- Cook custard over medium-low stirring occasionally until thickened, about 3 minutes; add vanilla and salt. The custard is done when a path can be drawn on the back of a spoon.
- Return mixture to a bowl and cool in an ice bath for 8 minutes. Remove bowl from ice bath, cover with plastic wrap, and chill custard at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 2537.5, Fat 196.2, SaturatedFat 118.6, Cholesterol 1174.5, Sodium 600.6, Carbohydrate 177.4, Sugar 163.6, Protein 24.7
OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM
Steps:
- In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
- Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
- Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
- Serve the ice cream topped with some Wet Walnuts.
- In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.
OLD-FASHIONED VANILLA ICE CREAM
Make and share this Old-fashioned Vanilla Ice Cream recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 40m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Place sugar and vanilla beans in medium heatproof bowl; pour milk over; set bowl into a pan of simmering water, but make sure it doesnt touch water; stir milk mixture until simmering.
- Remove milk from heat; place yolks in heatproof bowl; gradually add milk to the egg yolks and whisk through thoroughly.
- Return mixture to heat over simmering water; stir constantly over low heat until mixture coats back of spoon.
- Remove from heat, set aside to cool; place plastic wrap directly onto surface of custard to prevent a skin from forming; cool; once cool, stir cream into custard and chill in refrigerator for atleast 4 hours, preferably overnight.
- Remove vanilla beans from custard and scrape the seeds from the beans into the mixture; discard pods; pour the custard into an ice cream maker and follow manufacturers instructions to make ice cream.
Nutrition Facts : Calories 485.6, Fat 36.2, SaturatedFat 21.4, Cholesterol 339.5, Sodium 65.2, Carbohydrate 35.8, Sugar 30.2, Protein 6.6
OLD FASHIONED VANILLA ICE CREAM
Steps:
- Beat egg yolks and sugar until well blended. Pour mixture into the top of a double boiler over simmering water, and stir in half-and-half. Cook until thickened; if necessary, microwave for 1 minute or until mixture thickens. Remove from heat and cool. Stir in whipping cream and vanilla, and then pour into the bowl of an ice cream freezer. Process according to manufacturer's instructions until firm.
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.
OLD TIME VANILLA ICE CREAM
Steps:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.
GAM'S HOMEMADE VANILLA ICE CREAM
My grandmother's homemade ice cream is good on its own, but it's also fantastic as a base for fun flavors and toppings. Try stirring in your favorite chopped candy bars. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-3/4 quarts.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, whisk eggs and sugar until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Let sit for 2 minutes, occasionally stirring gently. Stir in half-and-half, heavy cream and vanilla. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight., 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.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, at least 4 hours.
Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.
HOMEMADE VANILLA ICE CREAM
My Grandmother & Mother made ice cream when I was growing up .All the kids would take a turn churning ,(we didn't know we were working ,we just wanted the ice cream to be ready !) Now that I'm older (& wiser ) , I have an electric ice cream maker (it also has a hand crank ). Every year my family has a beach trip ,who ever has an ice cream maker makes ice cream & we all enjoy a dish @ the beach. I couldn't remember my Grandmother & Mother's recipe ,so I combined a few recipes I found online ,tasted ,made or omitting some ingredients. I remembered they added can milk & lot's of vanilla ,so that's what I was shooting for. I was so proud when I made it the first time & my Aunt said "this reminds me of Mama's ice cream!". This is a rich & tasty ice cream.
Provided by Windella
Categories Dessert
Time 30m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Combine 1st 3 ingredients in saucepan . .
- Cook over low heat 25-30 min stirring constantly until thick and coats a spoon.
- Chill well , stir in remaining ingredients , pour into ice cream freezer. Freeze according to manufacturer's directions.
Nutrition Facts : Calories 1234.8, Fat 48.3, SaturatedFat 27.3, Cholesterol 422.2, Sodium 678.9, Carbohydrate 160.9, Sugar 130.4, Protein 38.1
OLD-FASHIONED VANILLA ICE CREAM
Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together all ingredients. Transfer to an ice-cream maker, and freeze following manufacturer's instructions. Store in an airtight container.
OLD FASHIONED VANILLA ICE CREAM
This is the recipe my Granny has used for as long as I can remember. My brothers, sister and I would get so excited when Pop-Pop would get the hand-crank ice cream maker out. We knew we were in for the best homemade ice cream ever. No idea where this originates from.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h45m
Yield 3 1/2 quarts
Number Of Ingredients 7
Steps:
- Add the first 3 ingredients to a saucepan.
- Over low heat, cook and stir constantly for 25-30 minutes or until the mixture gets thickened and will coat a spoon; cover and chill.
- Add in half-and-half and the remaining ingredients to the chilled mixture; stir to combine.
- Pour mixture into the container of an 5-quart electric ice cream maker (or hand-crank freezer for you die-hards).
- Freeze following the manufacturer's directions.
- Serve right away or transfer to an airtight container and freeze until firm.
EGG-FREE OLD-FASHIONED VANILLA ICE CREAM
This egg-free vanilla ice cream is lighter than the French version. This version is also great for those sensitive to eggs.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Stir together all ingredients, and freeze in an ice cream maker.
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