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.
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.
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.
THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
Provided by Melissa Clark
Time 20m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
HOW TO MAKE VANILLA ICE CREAM
Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 2h35m
Yield 4
Number Of Ingredients 4
Steps:
- Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
- Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
- Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
- When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 45.8 g, Cholesterol 92.5 mg, Fat 24.7 g, Protein 5.8 g, SaturatedFat 15.4 g, Sodium 79.1 mg, Sugar 44.2 g
OLD FASHIONED VANILLA ICE CREAM
Steps:
- Beat egg yolks and sugar until well blended. Pour mixture into the top of a double boiler over simmering water, and stir in half-and-half. Cook until thickened; if necessary, microwave for 1 minute or until mixture thickens. Remove from heat and cool. Stir in whipping cream and vanilla, and then pour into the bowl of an ice cream freezer. Process according to manufacturer's instructions until firm.
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
EASIEST VANILLA ICE CREAM
There are many delicious things you can add to this vanilla ice cream. Try berries mashed with sugar, thick dulce de leche or chocolate shards; they should be added to the machine at the very end, once the mixture is already thickened and ready to go into the freezer. Or make Earl Grey ice cream by using loose tea (and a teaspoon of vanilla extract) instead of the vanilla bean.
Provided by Julia Moskin
Categories easy, ice creams and sorbets, dessert
Time 30m
Yield About 1 quart
Number Of Ingredients 5
Steps:
- In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
- Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
- Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
- Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 16 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 20 grams
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 is the best homemade Vanilla ice cream ever! Easy to make, super good! My Kids LOVE this recipe, this is the only homemade ice cream I will ever make!!
Provided by SD working Girl
Categories Frozen Desserts
Time 12m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 4
Steps:
- In a large mixing bowl combine half and half, sugar, and vanilla. stir until sugar is dissolves. Stirr in whipping cream. Freeze ice cream mixture in a 4-5 quart ice cream freezer according to the manufacturer's directions.
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