Vanilla Latte Ice Cream Food

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.

VANILLA ICE CREAM VII

Steps:

• In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
• Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
• Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

VANILLA LATTE

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the vanilla syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Spoon foam over the top.

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.

VANILLA LATTE ICE CREAM

Steps:

• Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL.
• Add the coffee crystals and stir until dissolved.
• While stirring add in the creamer and mix well.
• Add the whipped topping and mix well, don't worry about"deflating" the whipped topping.
• Put in your ice cream machine according to your manufacturer's instructions.
• Place in the freezer for 4-5 hrs minimum.
• After 2 hrs take it out and stir it up, just so it doesn't freeze into a solid brick!
• Enjoy!

ICE CREAM LATTE

Steps:

• Pour coffee over ice cream in a mug. Enjoy.

VANILLA ICE-CREAM LATTE

Steps:

• Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.

GELATO-STYLE VANILLA ICE CREAM

Steps:

• Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan.
• Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat.
• Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.
• Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

MOCHA LATTE ICE CREAM

Steps:

• Whisk together the first 4 ingredients in a large heavy saucepan.
• Gradually whisk in milk and whipping cream.
• Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
• Whisk egg yolk until slightly thickened.
• Gradually whisk about 1 cup hot cream mixture into yolk.
• Add yolk mixture to remaining cream mixture, whisking constantly.
• Whisk in vanilla bean paste.
• Cool 1 hour, stirring occasionally.
• Place plastic wrap directly on cream mixture, and chill 8-24 hours.
• Meanwhile, preheat oven to 350°.
• Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through.
• Cool completely (about 30 minutes).
• Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.
• Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.

KAHLUA VANILLA LATTE ICE CREAM

Steps:

• In a medium saucepan, mix whipping cream, milk, sugar, vanilla and coffee granules. Heat, stirring frequently, until coffee granules are fully dissolved and small bubbles form at the edge of the pan.
• In a separate bowl, beat the egg with a whisk or mixer until frothy.
• Slowly drizzle a stream of the hot milk/coffee mixture (about 1 cup of it) into the egg, whisking or beating constantly.
• Gradually add the egg mixture back into the remaining hot milk/coffee mixture in the saucepan, whisking as you go.
• Cook over medium-low heat, stirring frequently, until mixture thickens slightly and is thick enough to coat the back of a spoon--roughly 5 minutes.
• Remove from heat, transfer into a glass jar and refrigerate until thoroughly chilled--at least 2 hours.
• Add Kahlua, cover, and shake the jar to mix thoroughly.
• If there are any little "chunks" from the egg, strain through a fine mesh strainer before freezing the ice cream.
• Freeze in an ice cream maker according to manufacturer's instructions.