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.
MINT SIMPLE SYRUP
Fresh mint leaves are steeped with sugar and water to create a minty fresh sweet syrup to add a refreshing lift to cocktails, mocktails, pastry glazes, and frozen desserts. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 25.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
FRESH MINT SYRUP
Provided by Food Network
Time 1h10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.
SHAMROCK SHAKES
This has become a St. Patrick's Day tradition in our house. The kids love it, and so do I.
Provided by Julie Kimball Fitzgerald
Categories Drinks Recipes Shakes and Floats Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
- Drizzle chocolate syrup around inside walls of 2 tall glasses; pour shake into glass. Top with whipped cream and green decorator sugar.
Nutrition Facts : Calories 412 calories, Carbohydrate 52.5 g, Cholesterol 70.3 mg, Fat 18.7 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 11.8 g, Sodium 182.7 mg, Sugar 45.4 g
MINT SYRUP
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 tablespoons
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a small saucepan; cook until sugar dissolves. Let cool. Meanwhile, prepare an ice-water bath. Bring a small pot of water to a boil. Add mint; cook until vibrant green, about 30 seconds. Remove from water, and transfer to ice-water bath. Drain; squeeze out excess water. Puree mint and sugar syrup in a blender until smooth. Let stand for 15 minutes. Strain; discard solids. Refrigerate until cool.
MINT CHIP ICE CREAM
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. -Farrah McGuire, Springdale, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder 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 for 2-4 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 17g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.
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- Combine the milk and heavy cream in a medium saucepan. Tear the mint leaves into small pieces (you want to release as much oil from the leaves as possible to infuse maximum flavor), and add to the milk and cream mixture. Place over medium-low heat and heat until just steaming. Remove from the heat, cover with a lid, and allow the fresh mint to infuse in the milk and cream mixture for at least one hour.
- Strain the mint milk mixture through a fine-meshed sieve into a medium bowl. Press the mint leaves with the back of a wooden spoon to release as much oil as possible (the cream milk mixture might be light green in color, don’t worry!).
- In a separate large mixing bowl, whisk together the egg yolks and sugar until smooth and pale yellow in color.
- Transfer the strained milk mixture back into the same saucepan and heat over medium heat until just beginning to boil. Remove from the heat immediately. Temper the hot milk mixture into the egg yolks slowly, whisking continously with your other hand as you pour. Transfer the mixture back into the saucepan, and heat over low heat, stirring constantly, until the ice cream base has thickened considerably and coats the back of a wooden spoon.
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