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
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.
VANILLA ICE CREAM
The tastiest homemade ice cream! It's perfectly rich and creamy and brimming with vanilla flavor. Easy to make and sure to satisfy on a hot summer day! Makes about 5 cups.
Provided by Jaclyn
Categories Dessert
Time 8h15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 326 kcal, Carbohydrate 21 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 201 mg, Sodium 67 mg, Sugar 19 g, ServingSize 1 serving
EASY HOMEMADE VANILLA ICE CREAM RECIPE
Try this Easy homemade vanilla ice cream recipe! It is so creamy and delicious. Plus, you don't need an ice cream maker for this easy ice cream recipe! This easy vanilla ice cream recipe is so simple to make. Everyone is going to love it!
Provided by Eating on a Dime
Categories Dessert
Time 10m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 299 kcal, Carbohydrate 23 g, Protein 4 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 78 mg, Sodium 68 mg, Sugar 21 g, ServingSize 1 serving
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.
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 MILKSHAKE RECIPE
Vanilla Milkshake, world's favorite milkshake, is a smooth and creamy concoction of vanilla ice cream, milk, vanilla extract topped up with whipped cream and chocolate vermicelli for irresistible looks. Learn how to make best vanilla milk shake by following this milkshake recipe and discover why it is world's favorite.
Provided by Foram
Yield 1 serving
Number Of Ingredients 4
Steps:
- Add milk, vanilla extract and sugar in a blender. (If vanilla extract is not available then don't worry, milkshake prepared without using vanilla extract also gives a good taste.)
- Add vanilla ice cream.
- Blend until smooth and creamy. Pour milkshake into a serving glass and serve.
HOMEMADE VANILLA CREAM
Simple and good recipe for homemade vanilla cream just like it is made in Denmark and the other Nordic countries.
Provided by NordicFoodLiving.com
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Put all the ingredients in a sauce pan including the empty vanilla bean. Whisk it well together.
- Heat up on medium heat, while whisking constantly, until the cream is boiling and getting thicker.
- When the cream has your preferred consistency; take it off the heat and pour it in a bowl.
- Remove the empty vanilla bean and let the cream cool off.
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.
VANILLA ICE CREAM VI
A no-cook vanilla ice cream! This recipe contains raw eggs. It is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
Provided by Melissa
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 50m
Yield 32
Number Of Ingredients 7
Steps:
- Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 20.3 g, Cholesterol 33.8 mg, Fat 3.3 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 89.2 mg, Sugar 20.3 g
NO-COOK VANILLA ICE CREAM (FOR ICE CREAM MAKER)
This homemade vanilla ice cream is ready to eat in 20 minutes. No eggs, cooking or chilling required.
Provided by Erin Huffstetler, MyFrugalHome.com
Categories Desserts
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1/2 cup, Calories 196 calories, Sugar 21.3 g, Sodium 21.5 mg, Fat 11.8 g, SaturatedFat 7.5 g, TransFat 0.4 g, Carbohydrate 21.2 g, Fiber 0 g, Protein 1.8 g, Cholesterol 37 mg
VANILLA ICE CREAM RECIPE
TRADITIONAL BRITISH RECIPE: From where I come from, Ice Cream is a big deal, but I must keep and share ture traditions and show you how the British Ice cream is actually made. Beautiful ice cream should begin with a pure and smooth vanilla custard base. Or just eat it as is. You will be impressed by this smooth and creamy classic ice cream.
Provided by Uncut Recipes
Time 12h
Yield 4 servings
Number Of Ingredients 9
Steps:
- 01 - Cut the Vanilla Pod and remove all its seeds.02 - Place Milk, Double Cream, Dextrose, Milk Powder, Sugar, Vanilla Pod and Seeds in a saucepan, and mix them cold until everything is well combined. 03 - Once you reach 85C / 185F turn off the heat and transfer the mixture into a bowl, filter the Milk while doing it. Make sure to remove Vanilla Pod and all its seeds. 04 - Mix in Carob Flour and a Pinch of Salt. Blend well to remove any lump. 05 - Pour the mixture into an ice cream mixer, and let it work for about 50 minutes, or until the ice cream has formed ( timing varies depending on the model of the ice cream mixer ). 06 - Transfer the Ice Cream into a container and store in the freezer for at least 1 hour before serving.
Nutrition Facts : ServingSize 1 portion, Calories 200 cal, Fat 20 g
CLASSIC VANILLA ICE CREAM
Make and share this Classic Vanilla Ice Cream recipe from Food.com.
Provided by PalatablePastime
Categories Frozen Desserts
Time 5m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a blender or food processor until sugar dissolves.
- Refrigerate until needed for ice-cream maker.
- Pour into the ice cream maker and follow your ice-cream maker's instructions for freezing.
- Note: Due to variances in operating times on different models, that is not included in the prep time.
HOMEMADE VANILLA ICE CREAM RECIPE
This homemade vanilla ice cream recipe is rich and creamy with a deep vanilla flavor. Watch the video and follow our step-by-step instructions to learn how to make this 5-ingredient vanilla bean ice cream recipe!
Provided by Laura
Categories Dessert
Time 13h20m
Number Of Ingredients 7
Steps:
- Heat half and half, salt and sugar over medium heat until it just begins to boil.
- Remove from heat. Scrape vanilla beans seeds into the mixture and stir. Place vanilla bean pods in the mixture. Cover and let sit for 1 hour to infuse.
- After 1 hour, remove vanilla beans from the mixture.
- Re-warm the mixture over medium heat.
- Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
- Cook over medium-low heat stirring constantly until the mixture thickens.
- Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
- Strain the custard into the heavy cream. Discard what is left on the strainer.
- Add vanilla extract, stir to combine.
- Transfer to an airtight container and cool completely in the fridge (preferably overnight).
- Once chilled, churn until thick and frozen.
- Transfer the vanilla ice cream to a glass container with a lid and freeze for at least 4 hours.
- Serve and enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 317 kcal, Carbohydrate 29 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 185 mg, Sodium 114 mg, Sugar 25 g
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VANILLA ICE CREAM - NORDIC FOOD & LIVING
From nordicfoodliving.com
Reviews 7Servings 6Cuisine DanishCategory Dessert
- Start by removing the vanilla from the vanilla bean. We have made a simple guide how to do this - click the link. Put both the vanilla and the empty bean in a saucepan.
- Pour the milk, heavy cream, and corn syrup into the saucepan. Turn on the heat and let it boil for a couple of minutes.
- While the milk/vanilla mixture is heating up, use a hand mixer to whisk the egg yolks and sugar in a large bowl. Whisk until the mixture is light and fluffy.
- When the milk/vanilla mixture has boiled for a couple of minutes, slowly pour it into the bowl with the egg yolks while whisking.
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4.3/5 (3)Category DessertsServings 1Total Time 1 hr 5 mins
- Combine the whole milk, heavy cream and sugar in a large sauce pan on medium heat. Heat the mixture until it is hot but not boiling.
- Cook the ice cream custard mixture for another 5-6 minutes on medium heat. Stir constantly until it begins to thicken a bit. Do not bring to a boil.
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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.
VANILLA ICE CREAM RECIPE | MYRECIPES
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Servings 1.5
- OMIT half and half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
VANILLA ICE CREAM RECIPE | EATINGWELL
From eatingwell.com
Category Low-Fat Ice Cream RecipesCalories 218 per servingTotal Time 4 hrs
- Combine 3 3/4 cups milk and corn syrup in a large heavy saucepan. Heat over medium heat, stirring to dissolve the corn syrup, until steaming. Meanwhile, whisk together egg yolks, cornstarch and the remaining 1/4 cup cold milk in a medium bowl until smooth. Gradually whisk 1 cup hot milk into the egg-yolk mixture; then pour the egg-yolk mixture into the hot milk in the pan. Cook over medium heat, whisking constantly until the mixture boils and thickens, 3 to 5 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
- Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Whisk in Fluff and vanilla until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Pour into the canister of an ice cream maker and freeze following the manufacturer's instructions.
VANILLA ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 5 hrs 20 minsServings 8Calories 182 per serving
- Bring half-and-half, milk, 1/3 cup sugar, and vanilla bean and seeds to a simmer in a medium saucepan. Why? Heating dissolves the sugar and infuses the vanilla into the liquid.
- Combine yolks and remaining 1/3 cup sugar in a bowl, whisking vigorously until thick and pale. Why? Whisking dissolves the sugar and thickens the yolks.
- Gradually add 1 cup of hot milk mixture to yolk mixture in a thin stream, stirring constantly with a whisk. Add yolk mixture to pan, and cook over medium-low heat for 2 minutes or until a thermometer registers 160°.
- What's happening? The yolks are warming up enough to cook with the rest of the hot milk mixture.
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- Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract.
- Carefully scrape the seeds out of one vanilla bean pod. Add the seeds to your ice cream base and give it a mix.
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