Basiccreamfillingswithvariations Recipes
UNKNOWNCHEF86'S BASIC VANILLA ICE CREAM (WITH VARIATIONS)
This is an excellent homemade ice cream, with lots of room for variations...limited only by your imagination. I originally got the recipe with an ice cream maker that I purchased some time before I was married in 1986. The recipe and variations are designed for a one-quart yield, and may be doubled if desired. Nutrition facts are for the basic vanilla recipe, and do not include the variations. Prep is for combining mixture. Cook time is for pre-chilling only, and does not include freezing time (as that will vary by machine/method).
Provided by UnknownChef86
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir basic ingredients together until the sugar dissolves. For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
- Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors. Unless otherwise stated, flavorings should be added before pre-chilling or freezing. Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
- Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa. For an added zest, ad 1/8 teaspoon cinnamon.
- Banana: Mash or puree 1 medium-sized banana. Add to vanilla mixture.
- Coffee: Add 2 tablespoons instant coffee.
- Maple Walnut: Reduce sugar to 1/4 cup. Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
- Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
- Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
- Peanut fudge: Follow recipe for chocolate ice cream. Omit cinnamon. Add 1/2 cup peanut butter.
- Mocha: Follow recipe for chocolate ice cream. Omit cinnamon. Add 2 tablespoons of instant coffee.
- Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
- Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream. Add 1 teaspoon rum and a dash of vanilla. If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
- Pistachio: Substitute almond extract for the vanilla extract. Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
- Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
- Peppermint stick: Substitute peppermint extract for vanilla extract. After freezing, stir in 1/4 cup crushed peppermint stick candy.
- Rum raisin: Omit vanilla extract. Add 1 teaspoon rum extract or 2 tablespoons rum. After freezing, stir in 1/4 cup seedless raisins.
- Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
- Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
- Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture. Allow mixture to harden before serving.
- Tutti-frutti: Add 1/4 cup chopped candied fruit.
- Chocolate almond: Follow the recipe for chocolate ice cream. Substitute 1 teaspoon almond extract for vanilla extract. Omit cinnamon. After freezing, add 1/4 cup toasted sliced or slivered almonds.
- Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar. Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes. Cool. Stir butter-nut mixture into ice cream mix before freezing.
- Chocolate marshmallow: Follow recipe for chocolate ice cream. After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.
Nutrition Facts : Calories 140.4, Fat 11.2, SaturatedFat 7, Cholesterol 40.4, Sodium 28.5, Carbohydrate 9.7, Sugar 8.4, Protein 0.9
BASIC CREAM FILLINGS WITH VARIATIONS
BASIC CREAM FILLING CHOCOLATE FILLING COCONUT CREAM FILLING COFFEE FILLING DATE CREAM FILLING Basic Cream Filling:
Provided by Traci Jeff Poole2
Categories < 15 Mins
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, sugar, and salt. Add the scalded milk.
- Cook over oduble boiler until thick.
- About 15 minutes.
- Add the butter.
- Pour this mixture over the egg yolks and stir again.
- Cool.
- Last, add the vanilla.
- Please use the previous recipe for Cream Filling to fulfill for the following recipes: CHOCOLATE FILLING: Following directions for the cream filling; add 2 ounces of baker's unsweetened chocolate to the scalded milk.
- INCREASE the sugar to 1 cup.
- COCONUT CREAM FILLING Following directions for the cream filling, add 1 cup of shredded coconut. COFFEE FILLING Following directions for the cream filling, add 1/4 cup of instant coffee BEFORE scalding the milk.
- DATE CREAM FILLING Following directions for the cream filling, add 1/4 pound of chopped dates and 1 tsp grated lemon rind to milk before it is added to the cream filling recipe.
Nutrition Facts : Calories 1339.9, Fat 53.5, SaturatedFat 30.1, Cholesterol 695.8, Sodium 1007.1, Carbohydrate 190.4, Fiber 1.1, Sugar 134.5, Protein 27.8
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