FAST AND EASY CREAMY ICE CREAM
Using only two ingredients, this ice cream recipe consistently produces thick, creamy ice cream. It can be made fat-free or sugar free in any flavor available in a pudding mix. This recipe is ideal for busy cooks, children, elderly people, diabetics, or dieters who cannot find sugar-free ice cream they like, or anyone who wants to impress guests with little effort. This recipe has been tested in a Cuisinart®® 2-quart electric ice cream maker, the kind where you freeze the bowl overnight and do not need ice or salt. This ice cream tastes like very good commercial ice cream.
Provided by Andi
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h10m
Yield 6
Number Of Ingredients 2
Steps:
- Place the bowl of an ice cream maker in the freezer until completely chilled, at least 1 hour.
- Chill half-and-half in the freezer, shaking every 10 minutes, until chilled but not frozen, about 30 minutes.
- Pour chilled half-and-half and pudding mix into a bowl and mix well with a whisk.
- Place frozen bowl of ice cream maker into the ice cream maker; add the stirring component and lid. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid.
- Allow ice cream to process in the ice cream maker until desired consistency is reached, about 30 minutes.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 22.1 g, Cholesterol 59.3 mg, Fat 18.5 g, Protein 4.7 g, SaturatedFat 11.5 g, Sodium 301.1 mg, Sugar 12.5 g
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.
CREAMY VANILLA ICE CREAM
A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. , Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.
Nutrition Facts : Calories 303 calories, Fat 23g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 99mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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.
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
CREAMY HOME-MADE ICE CREAM
So delicious and stays soft enough to scoop even after it's been in the freezer!! This came from 2 different recipes that I combined and tweaked to make it perfect!
Provided by peggyscookin
Categories Ice Cream
Time 10m
Yield 16 Cups, 32 serving(s)
Number Of Ingredients 10
Steps:
- Assembly Directions:
- Mix all ingredients together in a large bowl.
- Freezing Directions:
- Pour into ice cream maker container. Start the freezing process and freeze according to the manuafacturer's directions.
- Serving Directions:
- Serve and enjoy!
- Comments:
- You can reduce the carbohydrates in this recipe by substituting Splenda® for the sugar and sugar free pudding mix for the regular pudding mix.
- You can reduce the fat in this recipe by substituting fat free half and half, sweetened condensed milk, and evaporated skim milk.
- To make make chocolate ice cream, use chocolate pudding and chocolate milk in the recipe instead of vanilla pudding and regular 2 percent milk.
Nutrition Facts : Calories 158.8, Fat 4, SaturatedFat 2.4, Cholesterol 14.5, Sodium 111.8, Carbohydrate 26.4, Sugar 24.4, Protein 4.8
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