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.
SERIOUS VANILLA ICE CREAM
The secret to Alton Brown's Serious Vanilla Ice Cream recipe from Good Eats on Food Network: two tablespoons of peach preserves and a whole vanilla bean.
Provided by Alton Brown
Categories dessert
Time 11h
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
- Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
- NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.
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.
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
BEST EVER VANILLA ICE CREAM
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4.5 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker 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 until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
ANN HALL'S HOMEMADE VANILLA ICE CREAM
This is my Mother's wonderful ice cream recipe.In the dead heat of a hot summer day as kids we would make ice cream in an old hand turn churn ice cream maker. Oh, how great the taste!
Provided by Chief Teer
Categories Frozen Desserts
Time 30m
Yield 1 Gallon, 20 serving(s)
Number Of Ingredients 7
Steps:
- Mix and cook all ingredients about 15 minutes on medium heat. If Churn is not full, top it off, with whole milk.
Nutrition Facts : Calories 159, Fat 4.3, SaturatedFat 2.5, Cholesterol 35.8, Sodium 87.6, Carbohydrate 26.1, Sugar 20.4, Protein 4.2
LIGHT AND CREAMY VANILLA ICE CREAM - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I have never tasted ice cream. Diana tried to explain what it was like, but I guess ice cream is one of those things that are beyond imaginations." (from Anne of Green Gables, XIII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. (Cooking time is freezing time)
Provided by Diana 2
Categories Frozen Desserts
Time 5h
Yield 6 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- You Will Need:.
- double boiler.
- measuring spoons.
- measuring cups.
- small saucepan.
- wooden spoon.
- 2 small mixing bowls.
- fork.
- wire strainer.
- electric mixer.
- 2 large mixing bowls.
- rubber spatula.
- metal bowl or pan.
- Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
- Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
- Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove.
- Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
- To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water.
- Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
- Put the lid on and cook the mixture over boiling water for another 10 minutes.
- Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
- Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute.
- Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
- When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
- In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
- Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
- Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla.
- Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.
Nutrition Facts : Calories 206.8, Fat 15.8, SaturatedFat 9.7, Cholesterol 74.8, Sodium 31.9, Carbohydrate 14.3, Sugar 9.8, Protein 2.4
More about "ann halls homemade vanilla ice cream recipes"
HOMEMADE VANILLA ICE CREAM RECIPE (NO EGGS)
From longbournfarm.com
Ratings 6Calories 486 per servingCategory Dessert
OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE
From adventuresofmel.com
SUPER SIMPLE HOMEMADE VANILLA ICE CREAM - EAGLE BRAND
From eaglebrand.com
HOMEMADE VANILLA ICE CREAM (NO-CHURN) - SAVORY …
From savorysimple.net
HOW TO MAKE THE BEST VANILLA ICE CREAM RECIPE
From alyonascooking.com
THE BEST HOMEMADE ICE CREAM RECIPE - TWO SISTERS
From twosisterscrafting.com
EASY HOMEMADE ICE CREAM RECIPE - SAVVY SASSY MOMS
From savvysassymoms.com
HOMEMADE VANILLA ICE CREAM RECIPE (THE BEST!)
From cookingclassy.com
HOW TO MAKE THE BEST OLD-TIMEY HOMEMADE VANILLA …
From familysavvy.com
HOMEMADE VANILLA ICE CREAM RECIPE FROM H-E-B
From heb.com
MARY ANN'S VANILLA ICE CREAM HOME MADE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 10Cuisine Not SetCategory Desserts
EASY HOMEMADE ICE CREAM - THE RECIPE REBEL
From thereciperebel.com
HOMEMADE VANILLA ICE CREAM - FOOLPROOF LIVING
From foolproofliving.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
LIGHT AND CREAMY VANILLA ICE CREAM - ANNE OF GREEN GABLES
From plain.recipes
VANILLA ICE CREAM BASE RECIPE FOR HOME ICE CREAM MAKERS
From thebirchcottage.com
1 GALLON VANILLA ICE CREAM RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
4 QUART HOMEMADE ICE CREAM RECIPE RECIPES - STEVEHACKS
From stevehacks.com
DELICIOUS HOMEMADE ICE CREAM - ANNEOFGREENGABLES.COM
From anneofgreengables.com
HOMEMADE VANILLA ICE CREAM - SIMPLY SO GOOD
From simplysogood.com
HOMEMADE VANILLA ICE CREAM (FROZEN CUSTARD) - THE RECIPE REBEL
From thereciperebel.com
VANILLA ICE CREAM RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE VANILLA ICE CREAM RECIPE - SHUGARY SWEETS
From shugarysweets.com
HOMEMADE CHOCOLATE CHIP ICE CREAM | BY LEIGH ANNE WILKES
From icecream.directory
NO CHURN VANILLA ICE-CREAM - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
HOMEMADE VANILLA ICE CREAM RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
ANNE'S FOOD: SHF #16 - A RECIPE FOR LOVE: VANILLA ICE CREAM
From annesfood.blogspot.com
EASY HOMEMADE VANILLA ICE CREAM - PINTEREST
From pinterest.com
BEST MASON JAR ICE CREAM RECIPE - HOW TO MAKE MASON JAR ICE …
From delish.com
ICE CREAM RECIPE | NO CHURN ICE CREAM - SHARMIS PASSIONS
From sharmispassions.com
VANILLA ICE CREAM - RECIPECIRCUS.COM
From recipecircus.com
HOMEMADE VANILLA ICE CREAM / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
VANILLA ICE CREAM RECIPE WITH NO EGGS
From thebrilliantkitchen.com
HOMEMADE VANILLA ICE CREAM RECIPE - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
HOMEMADE VANILLA ICE CREAM
From helleme.com
ETON MESS ICE CREAM | RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
JUST LIKE BLUE BELL HOMEMADE VANILLA ICE CREAM
From pinterest.com
SERIOUS VANILLA ICE CREAM RECIPE | ALTON BROWN
From altonbrown.com
BEST HOMEMADE ICE CREAM RECIPES FOR THE ICE CREAM MAKER
From theshortordercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love