Old Fashioned Ice Cream Roll Food

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

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.

OLD-FASHIONED ICE CREAM ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in vanilla. Combine dry ingredients; fold into egg mixture., Spread batter evenly into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Spread cooled cake with ice cream; roll up again. Freeze until firm., For sauce, in a small saucepan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat; cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans if desired.

OLD FASHIONED VANILLA ICE CREAM

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.

OLD-FASHIONED HOMEMADE ICE CREAM

Steps:

• Beat egg yolks with half of sugar and all of flour. Mix until creamy. Add evaporated milk then add rest of sugar and vanilla.
• Beat egg whites until fairly stiff. Fold into above mixture. Put in ice cream freezer and add whole milk, leaving about 1 1/2 inches at top of freezer.
• Freeze in ice cream freezer. Makes 1 gallon.