Sweetn Low Vanilla Ice Cream Food

SWEET'N LOW VANILLA ICE CREAM

Steps:

• Turn temperature control of refrigerator to coldest setting.
• Soften gelatin in 2 tablespoons of milk.
• Scald rest of milk in double boiler, then stir in Sweet'N Low and salt.
• Cook 2 minutes, stirring often, then slowly stir into beaten egg yolk.
• Return to double boiler; cook over hot, (not boiling) water 2 minutes or until mixture coats spoon.
• Add gelatin, then vanilla; stir until dissolved.
• Pour into freezing tray.
• Refrigerate 5 minutes or until partially firm.
• Turn into chilled bowl; with electric mixer or egg beater, beat until creamy and free from lumps.
• Fold in stiffly beaten egg white.
• Return to tray and freeze until just firm.
• Then reset temperature control.

NO-CHURN VANILLA ICE CREAM

Steps:

• Whisk the sweetened condensed milk, vanilla bean paste, vanilla extract and salt in a medium bowl until combined.
• Combine the heavy cream and sour cream in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.
• Fold 1 cup of the whipped cream into the condensed milk mixture to lighten. Then add the lightened condensed milk mixture to the remaining whipped cream and fold until evenly combined and there are no white streaks.
• Transfer the mixture to a loaf pan or other freezer-safe container, cover and freeze until firm, at least 5 hours.

HOMEMADE VANILLA ICE CREAM

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.

NO-CHURN VANILLA ICE CREAM

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.

LOW CARB VANILLA ICE CREAM

Steps:

• Mix thoroughly and put in your ice-cream maker. Follow your ice cream maker's instructions.

VANILLA ICE CREAM

Steps:

• Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

VERY LOW CALORIE VANILLA ICE CREAM

Steps:

• Sift dry ingredients first.
• Whisk in milk and flavoring.
• cook until thickened.
• chill.
• Freeze in ice cream machine until desired consistancy.
• ENJOY :).