The Realtors Easy Vanilla Ice Cream Food

ULTIMATE VANILLA ICE CREAM

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.

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.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. 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.) Serve immediately or store in covered containers in freezer.

EASY VANILLA ICE CREAM

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.

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

HOW TO MAKE VANILLA ICE CREAM

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.

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.

VANILLA ICE CREAM

Steps:

• Pour heavy cream, milk, sugar and salt into a medium saucepan. Heat over medium heat, whisking frequently, until sugar has dissolved, about 5 minutes. Remove from heat.
• In a mixing bowl, whisk egg yolks until well blended. While whisking egg yolks, slowly pour 1 cup of the hot milk mixture into yolk then pour egg yolk mixture into saucepan while whisking mixture in saucepan.
• Cook mixture over medium-low heat, stirring constantly with a heat proof spatula, until mixture reaches 180 degrees F on an instant read thermometer and thickens slightly (mixture should coat the back of a wooden spatula). Remove from heat, stir in vanilla.
• Pour mixture through a fine mesh sieve into a bowl. Let cool to room temperature stirring occasionally, about 30 minutes.
• Cover with plastic wrap pressing directly against the surface of the custard mixture to prevent a skin from forming on top. Transfer to refrigerator and chill through, about 4 hours**.
• Churn mixture in an ice cream maker according to manufacturers directions until thickened (it should take approx. 25 - 30 minutes). Chill a container in the freezer during the last few minutes of processing.
• Transfer ice cream to chilled container from freezer. Spread even. Place in freezer and freeze until firm, about 3 - 4 hours.

EASY HOMEMADE VANILLA ICE CREAM RECIPE

Steps:

• Place sweetened condensed milk, heavy whipping cream and vanilla in a large mixing bowl.
• Beat with a whisk for 3-5 minutes or until stiff.
• Fold into a loaf pan or shallow baking dish and freeze for 6 hours or overnight.
• Scoop into cones or bowls as desired. Store covered in the freezer.

SIMPLE NO-COOK VANILLA ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Whisk together the milk and sugar until the sugar is dissolved.
• Gently stir in the heavy cream and vanilla.
• Churn according to the directions of your ice-cream maker's manufacturer. Enjoy immediately or freeze in a covered container to your desired firmness, at least 2 hours or overnight.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

SIMPLE NO-COOK VANILLA ICE CREAM

Steps:

• Combine milk, sugar, and vanilla beans in blender
• Thoroughly blend until vanilla beans are chopped into tiny bits
• Add remaining ingredients, blend until combined
• Place in your ice cream maker and freeze according to manufacturer's directions
• Serve immediately for soft-serve style, or place in freezer for firmer results

SUPER EASY ICE CREAM!

Steps:

• Bring 2 cups heavy whipping cream to a gentle boil. Stir in 1/3 cup of sugar until disolved. Remove from heat.
• In a seperate bowl, wisk egg yokes until blended.
• Slowly pour cream mixture into egg yokes and wisk until blended.
• Allow mixture to cool to room temperature.
• When the mixture has cooled, transfer to a freezer safe container and freeze.

EASY VANILLA ICE CREAM

Steps:

• In a large bowl, whisk all ingredients until blended and thickened. Freeze in an ice cream freezer according to the manufacturer's directions. , Transfer to a freezer container. Cover and freeze for 1 hour or until firm.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• Add ice cream ingredients to a resealable bag. Squeeze out any air and seal. Shake to dissolve sugar.
• Place the bag with ice cream ingredients inside another resealable bag.
• Fill second bag with ice. Sprinkle with rock salt and seal.
• Shake the bag vigorously until the ice cream hardens, about 10-15 minutes.
• Once the ice cream is hard, remove the inner bag and dry if off. Serve and Enjoy
• For a harder ice cream place the ice cream bag in the freezer for 2 hours

EASY ICE CREAM (FOR ELECTRIC ICE CREAM MAKER)

Steps:

• Mix the milk and sugar until well mixed.
• Add vanilla & salt.
• Pour into electric ice cream maker and follow instructions as stated.

EASY VANILLA ICE CREAM

Steps:

• In a medium bowl, combine the milk and the sugar, until the sugar is dissolved, about 1 - 2 minutes on low speed, if using a hand mixer.
• Stir in the heavy cream, vanilla and salt to taste.
• Taste and add more sugar and salt as needed to balance the flavors.

NO-COOK VANILLA ICE CREAM (FOR ICE CREAM MAKER)

Steps:

• In a large bowl, whisk together the milk, sugar and vanilla, until the sugar dissolves.
• Pour the mixture into your ice cream maker, and churn, until it reaches the consistency of soft-serve, about 20 minutes.
• Enjoy straight out of the machine for soft-serve; or transfer to a freezer-safe container; cover; and freeze for at least two hours (longer is fine), for hard-scoop.
• Optional: Add up to 1 cup of mix-ins during the last 5 minutes of churning.

SO EASY LIMONCELLO ICE CREAM (NO ICE CREAM MAKER NEEDED!)

Steps:

• Whip the cream until stiff peaks form. Well, I tried that, and got a bunch of bubbles, so bubbles work too!
• Whisk in the pudding mix, careful to get all the lumps out but don't overmix. Let sit for a few minutes to thicken up.
• Whisk in the frozen lemonade concentrate. It's okay if it did what mine did and sat out too long and melted a little and made the mixture liquidy.
• Pour the contents into a freezer-safe container, and freeze overnight.

NOT-SO-CLASSIC PEACH MELBA

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

EASY VANILLA ICE CREAM

Steps:

• Beat eggs until light; add sugar gradually, beating until thick; add remaining ingredients, mixing well.
• Freeze in 5-quart ice cream freezer.
• Enjoy.

THE REALTOR'S EASY VANILLA ICE CREAM

Steps:

• In a medium bowl, stir everything but together until the sugar is dissolved. Turn your ice cream machine on and add the milk mixture. Freeze according to your machine's directions.

VANILLA ICE CREAM

Steps:

• Place ice cream maker {bowl portion} into the freezer and chill according to manufactures instructions.
• For ice cream base, measure all ingredients into a large bowl.
• Stir to combine and dissolve sugar, about 3 minutes.
• Assemble ice cream maker and pour cream mixture into machine. Churn until frozen.
• Spoon ice cream into airtight container and freeze 4 hours to overnight to freeze completely.
• Serve as desired