Blue Ribbon Vanilla Ice Cream Recipes

HOMEMADE VANILLA ICE CREAM

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.

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

ULTIMATE VANILLA ICE CREAM

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.

BLUE RIBBON APPLE BUNDT CAKE

Steps:

• Heat oven to 350 F. Grease and flour a 12-cup Bundt pan.
• Combine streusel ingredients in a small bowl; set aside.
• In a large bowl, combine all cake ingredients except apples. Pour 1/3 of batter (about 1 2/3 C) into the Bundt pan.
• Layer 2 cups of apples over the batter.
• Sprinkle with half the streusel.
• Repeat layers with another 1/3 of batter, remaining apples, and remaining streusel. End with the remaining 1/3 of cake batter. Bake for 65-75 minutes or until a toothpick comes out clean when tested.
• Cool in pan for 3 minutes.
• Then invert onto a serving plate to cool completely.
• When the cake is cool, prepare the glaze. In a small bowl, combine powdered sugar, butter, and spice. Add milk one Tbsp at a time until smooth and of drizzling consistency.
• Drizzle glaze over cooled cake.

BLUE RIBBON VANILLA ICE CREAM

Steps:

• Cream egg yolks and 1/4 cup sugar set aside. In 2-quart saucepan, combine heavy cream, remaining sugar, and vanilla bean bring to boil, stirring frequently. Remove bean using point of paring knife, scrape vanilla grains from inside of hull. With fingers rub off any cream or remaining vanilla grains and mix into cream discard hull. Add 1/3 cream mixture to yolks, whisking constantly. Pour this mixture into saucepan continue to whisk and bring to just under boiling point. Remove from heat. Place pan in cold water or over ice, stirring, to stop cooking. Strain through fine strainer beat in half-and-half. Place in ice cream freezer and freeze according to manufacturer's instructions.