BEST EVER VANILLA ICE CREAM
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4.5 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
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
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.
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.
SERIOUS VANILLA ICE CREAM
The secret to Alton Brown's Serious Vanilla Ice Cream recipe from Good Eats on Food Network: two tablespoons of peach preserves and a whole vanilla bean.
Provided by Alton Brown
Categories dessert
Time 11h
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
- Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
- NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.
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.
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
ULTIMATE HOMEMADE VANILLA ICE CREAM
From DH's grandmother....she used raw eggs. Lately we have decided to cook them a bit, or use egg substitute. Absolutely the richest, best ice cream ever! Cook time is freezer time, which is approximate.
Provided by LorenLou
Categories Frozen Desserts
Time 1h15m
Yield 1 freezer
Number Of Ingredients 6
Steps:
- Combine all ingredients and freeze in ice cream freezer.
- OR, if you prefer to cook the eggs:.
- Heat the milk and sugar in a large pot on the stove.
- Add a small amount of the mixture to the beaten eggs to heat.
- Then slowly stir eggs back into the milk mixture on the stove.
- Allow to cool, then add remaining ingredients and freeze.
Nutrition Facts : Calories 12887.4, Fat 774.9, SaturatedFat 466.9, Cholesterol 4347.3, Sodium 2174.2, Carbohydrate 1363.1, Sugar 1312.2, Protein 161.6
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.
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
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
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