Homemade Vanilla Ice Cream No Machine Recipes
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.
VANILLA ICE CREAM V
No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
Provided by JKINFLA
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 55m
Yield 32
Number Of Ingredients 5
Steps:
- Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 12.2 g, Cholesterol 32.4 mg, Fat 9.7 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 27.5 mg, Sugar 9.5 g
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- Start by setting up a double boiler (a heatproof bowl set over a pot with an inch of simmering water), and prepare an ice bath that the bowl can be set into later. Place the eggs, egg yolks, 1/2 cup sugar, and salt into the bowl. Split the vanilla bean down the middle and scrape out the seeds, and add those and the scraped vanilla bean to the bowl as well. Cook for about 10 minutes, whisking frequently so the egg doesn’t scramble**, until the mixture reaches 160 degrees F on an instant read thermometer. Immediately remove the custard and place it into the ice bath to cool, and remove the vanilla bean.
- **If you do happen to scramble some of the eggs, don’t worry. Just strain the custard through a fine mesh sieve after it’s reached 160 and beat air back into it with a hand mixer.
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