HOMEMADE VANILLA ICE CREAM
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 quarts.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g 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 X
Easy to whip without an ice cream machine. Rich and great tasting! Enjoy!
Provided by Denise
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time P1D
Yield 10
Number Of Ingredients 4
Steps:
- Beat whipped topping with evaporated and condensed milks and vanilla in a large bowl until smooth. Pour into a round or rectangular container, seal tightly, and place in freezer for 24 hours.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 19.5 g, Cholesterol 17.6 mg, Fat 8.3 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 65 mg, Sugar 17 g
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
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 VANILLA ICE CREAM
The quickest and easiest ice-cream recipe around and absolutely delicious!
Provided by jbmummy
Time 10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Beat the cream with an electric mixer until soft peaks form.
- Add the condensed milk and mix well.
- Add essence to taste.
- Pour into freezer-safe container and freeze for minimum 24 hours.
- ALTERNATIVES :
- Replace the vanilla essence with any of the following :
- * Crushed Crunchie Bar and caramel sauce
- * Fresh raspberries and fruit sauce
- * Grated chocolate and chocolate sauce
- * Rhubarb compote and crushed shortbread biscuits
- Any flavour you like...
EASY VANILLA ICE CREAM - PRINTABLE RECIPE
This vanilla ice cream is SO luxurious, creamy and indulgent - you'd NEVER guess how quick and easy it is to make!
Provided by Emma Mason
Categories Frozen Treats
Time 30m
Number Of Ingredients 9
Steps:
- Line your loaf tin (if using) and set up your ice cream churner. Then mix the cream and milk together in a jug.
- Whisk in the icing sugar and salt until dissolved.
- Whisk through the vanilla paste until mixed evenly throughout the mixture.
- Pour into your ice cream churner and let it do it's thing for 20-25 mins until thickened.
- Tip the ice cream into your prepared loaf tin and wrap well (or plastic tub). Freeze completely before serving.
Nutrition Facts : Calories 257 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 104 grams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VANILLA ICE CREAM
Steps:
- Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.
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.
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
EASY HOMEMADE VANILLA ICE CREAM 'N COOKIES
Again, this ice cream recipe doesn't need an ice cream freezer. Just stick in the fridge, wait 6 hours, then mack out. I got these ice cream recipes out of my Quick and Easy Desserts booklet dated 1988. Tried and true and the kids love it.
Provided by Judy81350
Categories Frozen Desserts
Time 15m
Yield 1 1/2 quarts
Number Of Ingredients 5
Steps:
- In large bowl, combine sweetened condensed milk, egg yolks and vanilla; mix well.
- Fold in whipped cream and cookies.
- Pour into 9 x 5 inch loaf pan or other 2-quart container; cover.
- Freeze 6 hours or until firm.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 2578.1, Fat 169.8, SaturatedFat 97.4, Cholesterol 856.7, Sodium 1011.9, Carbohydrate 231.1, Fiber 3, Sugar 189.9, Protein 38.3
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