BEV'S CLASSIC FRENCH VANILLA ICE CREAM
After doing a thorough seach, I decided to come up with my own recipe for vanilla ice cream. After all, ice cream is an important base for serving my mom's chocolate sauce :) My results turned out an ice cream that is not only rich in flavor, but creamy and smooth. If you are a fan of rich, creamy and smooth - you are going to like this -- especially when paired with Lee Lee's Famous Chocolate Sauce for Ice Cream (recipe #19678) I hope you enjoy this!
Provided by Bev I Am
Categories Frozen Desserts
Time 25m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick.
- Stir in half and half; heat and stir until thickened.
- Remove from heat and cool.
- Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed.
- Pour into ice cream maker and process according to your machine's direction.
- Makes about 1 quart.
Nutrition Facts : Calories 2609, Fat 212.1, SaturatedFat 129.9, Cholesterol 1119.3, Sodium 296, Carbohydrate 159.8, Sugar 136, Protein 21.8
FRENCH VANILLA ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, lightly whisk together the yolks and half of the sugar.
- In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
- Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
- Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
- Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.
CLASSIC VANILLA ICE CREAM
Everyone will be impressed by this smooth and creamy classic ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner, Snack, Treat
Time 30m
Number Of Ingredients 5
Steps:
- Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.
- In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
- At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze.
Nutrition Facts : Calories 396 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
FRENCH VANILLA ICE CREAM
Great ice cream = the best flavoring you can afford. Use the leftover egg whites from this recipe to make berry sherbet.
Provided by Aroostook
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar, salt and yolks together in a heavy bottomed pan.
- Slowly stir in hot milk.
- Cook over med.
- heat, continuing to stir until slightly thickened.
- Remove from heat and cool.
- Add cream and vanilla extract.
- Chill and place in ice cream freezer.
- Follow manufacturer's instructions.
Nutrition Facts : Calories 322, Fat 26.3, SaturatedFat 15.8, Cholesterol 184.5, Sodium 92.7, Carbohydrate 17.5, Sugar 12.8, Protein 4.4
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.
FRENCH VANILLA ICE CREAM
While similar in ingredients to other recipes posted, I didn't find one that was exactly the same. This recipe came with my Kitchen Aid Ice Cream maker and is our favorite. The Encyclopedia of American Food and Drink credits Thomas Jefferson with bringing "French-style" ice cream, made with egg yolks, to America.
Provided by Brenda.
Categories Frozen Desserts
Time 8h15m
Yield 16 1/2 cup servings (1/2 gallon), 16 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
- Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
- Continuing on speed 2 very gradually add the warm half & half and mix until blended.
- Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
- Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
- Cover with plastic wrap and chill thoroughly, at least 8 hours.
- Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
- Immediately transfer to serving dishes or freeze in an airtight freezer container.
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FRENCH VANILLA ICE CREAM RECIPE - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (13)Total Time 3 hrs 30 minsCategory DessertCalories 221 per serving
- Before we start making the ice cream, we need to make sure that the ice cream bowl for the machine is completely frozen. Put it in the freezer the night before you plan to make the dessert.
- Pour the 1 1/2 cups milk and 1 1/2 cups heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.
- When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.
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