VANILLA BEAN ICE CREAM
This recipe is different in that it uses vanilla beans and vanilla extract! Adapted from a vanilla website. If you don't have an ice cream maker, you can still make this ice cream! Instructions follow. This is an American recipe and fits into many regions. Southern, cause it's hot and ice cream cools ya off. Summertime in the USA means ice cream, don't it?
Provided by Sharon123
Categories Frozen Desserts
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
- Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
- Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
- Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
- Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
- Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
- Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
- If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.
Nutrition Facts : Calories 1982, Fat 147.4, SaturatedFat 87, Cholesterol 1319.4, Sodium 312.9, Carbohydrate 143.6, Sugar 117.8, Protein 28
VANILLA BEAN ICE CREAM
This Vanilla Bean Ice Cream has a wonderful creamy, rich texture. This Cuisinart recipe came with my ice cream maker, but the recipe can be used in any ice cream maker following the manufacturer's instructions. Prep time includes cooling time and freezer time.
Provided by CarolAT
Categories Frozen Desserts
Time 4h50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 2 minutes.
- Remove the vanilla bean pod from the milk/cream mixture and discard.
- Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixtue and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (about 2 hours).
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutrition Facts : Calories 3591.6, Fat 256.9, SaturatedFat 149.7, Cholesterol 2291.2, Sodium 682.1, Carbohydrate 270.8, Sugar 257.9, Protein 59.4
VANILLA BEAN ICE CREAM II
Make and share this Vanilla Bean Ice Cream II recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Whisk together the first 3 ingredients in a large heavy saucepan.
- Gradually whisk in milk and cream.
- Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
- Whisk egg yolk until slightly thickened.
- Gradually whisk about 1 cup hot cream mixture into yolk.
- Add yolk mixture to remaining cream mixture, whisking constantly.
- Whisk in vanilla bean paste; cool 1 hour, stirring occasionally.
- Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
- Pour mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to the manufacturer's instructions.
- May eat right away, or transfer to a freezer container and freeze until desired firmness.
Nutrition Facts : Calories 1824.2, Fat 110, SaturatedFat 67.4, Cholesterol 560.4, Sodium 630.5, Carbohydrate 194.4, Fiber 0.1, Sugar 150.1, Protein 23.4
More about "vanilla bean ice cream ii recipes"
VANILLA BEAN ICE CREAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (15)Total Time 45 minsServings 8Calories 309 per serving
- Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Pour the milk and cream into a saucepan set over medium-high heat, and bring it just to a boil.
- Add the vanilla, remove from the heat, and let sit in the saucepan at room temperature for 30 minutes., In another saucepan, beat together the egg yolks, sugar, and xanthan gum until light and airy.
- Stir the warm milk into the egg yolk mixture., Heat the yolk/milk mixture (custard) over low heat, stirring with a heatproof spatula until it thickens somewhat; it'll be approaching the thickness of heavy cream and will register between 170°F and 180°F on a digital thermometer., Remove the pan from the heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
VANILLA BEAN ICE CREAM RECIPE - BAKE WITH SHIVESH
From bakewithshivesh.com
HOMEMADE VANILLA ICE CREAM RECIPE (CHURNED W/ VANILLA …
From savoryexperiments.com
VANILLA BEAN ICE CREAM RECIPE - CUISINART.COM
From cuisinart.com
HOMEMADE VANILLA BEAN ICE CREAM - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
APPLE CIDER PULL-APART BREAD | THE VANILLA BEAN BLOG
From thevanillabeanblog.com
WHITE CHRISTMAS NO CHURN ICE CREAM PUDDING - QUEEN FINE FOODS
From queen.com.au
BEST VANILLA BEAN ICE CREAM RECIPE FOR MAKER | DEPORECIPE.CO
From deporecipe.co
VANILLA BEAN ICE CREAM RECIPE - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
VANILLA BEAN ICE CREAM RECIPE - PHILADELPHIA STYLE
From tidymom.net
VANILLA BEAN ICE CREAM RECIPE | SILK CANADA
From silkcanada.ca
RECIPES - VANILLA BEAN ICE CREAM | BREVILLE
From breville.com
NINJA CREAMI VANILLA BEAN ICE CREAM - THE TASTY TRAVELERS™
From thetastytravelers.com
ICE CREAM RECIPES | VANILLA AND BEAN
From vanillaandbean.com
VANILLA BEAN ICE CREAM RECIPE - CHISEL & FORK
From chiselandfork.com
VANILLA BEAN ICE CREAM - RECIPE
From icecreamscience.com
FRENCH VANILLA BEAN ICE CREAM RECIPE - SLOFOODGROUP.COM
From slofoodgroup.com
VANILLA BEAN ICE CREAM – VANILLAPURA
From vanillapura.com
NEAPOLITAN ICE CREAM CAKE WITH HOT FUDGE SAUCE | RECIPE
From rachaelrayshow.com
VANILLA BEAN ICE CREAM
From icecreamfromscratch.com
FRENCH TOAST WITH VANILLA BEAN ICE CREAM, TOFFEE SAUCE AND BANANAS ...
From eatyourbooks.com
VANILLA BEAN ICE CREAM RECIPE | EPICURIOUS
From epicurious.com
CAN YOU MAKE ICE CREAM WITHOUT EGGS? - POWERFOODHEALTH.COM
From powerfoodhealth.com
You'll also love