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
No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
Provided by Ginger
Categories Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes
Time 3h30m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g
TRUE VANILLA ICE CREAM
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
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24 ICE CREAM RECIPES WORTH A DOUBLE SCOOP - BON APPéTIT
From bonappetit.com
Author Bon AppétitPublished 2016-06-09Estimated Reading Time 4 mins
- Caramel Ice Cream. A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color. View Recipe.
- Miso Butter Pecan Ice Cream. Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.
- Lemongrass-Basil Sherbet. While not really a fruit, the citrusy taste of lemongrass complements basil perfectly in this subtle sherbet. View Recipe.
- Chocolate Ice Cream. No ice cream selection is complete without chocolate. Owing its rich flavor to chocolate pieces and cocoa, this recipe will convert even the ambivalent into chocoholics.
- Almond and Raspberry Swirl Ice Cream. This beautifully swirled no-churn ice cream has berries and cream vibes. View Recipe.
- Yogurt-Lime Sorbet. It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else. View Recipe.
- Fresh Mint and Chocolate Ice Cream. This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints. View Recipe.
- Raspberry Ice Cream. To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.
- Labneh and Lime Ice Cream With Granola. This no-churn ice cream is tangy, lime-y, and maaaybe even healthy. View Recipe.
- Brown Sugar-Bourbon Ice Cream. The already-sweet notes of bourbon are enhanced with brown sugar, and whipped into a custard with cream and egg yolks for a boozy, Southern-inspired flavor.
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5/5 Total Time 1 hr 20 minsServings 3.5Published 2013-12-07
- Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
- In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
- Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
- Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.
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- Scrape out seeds from vanilla bean with a sharp paring knife. Add seeds and pods to a medium, heavy saucepan.
- Add the half-and-half, cream and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Cover and let steep off the heat for 30 minutes.
- In a large stainless-steel bowl, whisk the egg yolks. Very gradually whisk in 1/2 cup of the hot half-and-half, then gradually whisk in the rest. Pour the mixture into the saucepan and cook over very low heat, stirring constantly, until the custard thickens, about 10 minutes. The custard should be thick enough to coat the back of a spoon.
- Strain the custard into a large stainless-steel bowl set in an ice water bath and discard the vanilla pod. Stir occasionally until the custard is thoroughly chilled. Pour the custard in an ice cream maker, in batches, according to the manufacturer's instructions. Churn until the ice cream is set but not rock hard. Store the ice cream in airtight containers in the freezer for up to 3 days.
TRUE VANILLA ICE CREAM RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (191)Estimated Reading Time 4 minsServings 3.5
- Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.
- Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.
- Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
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