Country Vanilla Ice Cream For Cuisinart Recipes

COUNTRY VANILLA ICE CREAM

Country Vanilla Ice Cream image

This home-made ice cream is great! I love this recipe and every time I make it I always say there is no reason to ever buy it from a store! There's nothing like home-made!

Provided by Bev I Am

Categories Frozen Desserts

Time 2h

Yield 1 gallon, 16 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs
2 1/4 cups sugar
1 quart whipping cream
4 1/2 teaspoons vanilla extract
1/2 teaspoon salt
5 cups milk

Steps:

Beat eggs with mixer at medium speed until frothy.
Gradually add sugar, beating until mixture becomes thick (about 5 minutes).
Add remaining ingredients; mix well.
Pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions.
Let ripen at least 1 hour.

VANILLA ICE CREAM - CREAMY & DELICIOUS

Vanilla Ice Cream - Creamy & Delicious image

I make this recipe in my Cuisinart Ice Cream Maker (ICE-20) and it comes out so creamy and delicious - better then Hagen Daz! The secret is the custard that you make prior to adding it to the ice cream maker. How good is this ice cream? My DS decided to do a science project called Taste vs. perception. We were going to give out samples of vanilla ice cream and vanilla ice cream with red food coloring in it so it looked like strawberry ice cream, then ask people which flavor they liked better. We set up our ice cream stand outside of a movie theatre and had over a hundred people sample both ice creams (we served them in little sample cups with tiny spoons). People were telling us that it was the best vanilla or strawberry ice cream that they ever tasted. People were begging me for the recipe. One woman ate so many samples that we had to close down until she left. Word got out and people were actually coming out of the theater to sample our ice cream (staff too). Over a hundred people can't be wrong - this is great ice cream! Oh yes, the results: Only about 14% of the people figured out it was the same flavor and most of them were teenagers. The others couldn't tell and even though they thought both tasted really good, they liked the flavor of one over the other. And yes, my son got an A on his project!

Provided by LexiGirl 2

Categories Frozen Desserts

Time 1h

Yield 10-14 1/2 cup servings

Number Of Ingredients 5

Ingredients

4 egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

In a bowl, mix the egg yolks with the sugar. Stir until thick (once its mixed well it will be thick).
In a saucepan, scald the milk (bring slowly to a boil).
Slowly pour the hot milk into the egg yolk mixture, stirring constantly.
Pour the mixture back into the saucepan (I use a larger saucepan for this part) and heat gently, stirring until the custard thickens. Be careful not to bring it to a boil or it will curdle. When you can see a film form over the back of the spoon, remove the saucepan from the heat. Let cool.
Once cool, stir the heavy cream and vanilla extract into the custard mixture.
Take out the ice cream maker's frozen bowl and set it into the ice cream maker. Put in the arm. Put the top on. Turn the ice cream maker on. Pour the mixture into the ice cream maker. You will have yummy ice cream in 25 minutes.

Nutrition Facts : Calories 157.8, Fat 11.2, SaturatedFat 6.5, Cholesterol 101.5, Sodium 22.6, Carbohydrate 12.2, Sugar 11.4, Protein 2.2

COUNTRY-STYLE VANILLA ICE CREAM

Country-Style Vanilla Ice Cream image

The creamy texture of this old-fashioned ice cream, with its wonderful vanilla flavor, makes it a winner. Plus, it's simple to make. -Cyndi Fynaardt, Oskaloosa, Iowa

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2-1/2 quarts.

Number Of Ingredients 6

Ingredients

6 cups cold 2% milk, divided
2 cups sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

In a large saucepan, heat 2-1/2 cups milk to 175°; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla., Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 313 calories, Fat 8g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 276mg sodium, Carbohydrate 54g carbohydrate (49g sugars, Fiber 0 fiber), Protein 6g protein.

COUNTRY STYLE VANILLA ICE CREAM

Country Style Vanilla Ice Cream image

This is the ice cream my mother always made on holidays. It is creamy and full of vanilla flavor.Cooking time is freezing time

Provided by Kimmie Kooks

Categories Frozen Desserts

Time 1h15m

Yield 4 Quarts

Number Of Ingredients 6

Ingredients

4 eggs
5 cups milk
2 tablespoons vanilla
2 1/2 cups sugar
4 cups whipping cream
1/4 teaspoon salt

Steps:

in a large bowl beat eggs until foamy. Gradually add sugar; beat until thickened.
Add cream, vanilla and salt and mix thoroughly.
pour into ice cream canister and add milk to fill line and stir well.
Freeze as directed.
Makes 4 quarts.

BEST EVER VANILLA ICE CREAM

Best Ever Vanilla Ice Cream image

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

Ingredients

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup sugar
1/8 teaspoon salt
1 vanilla bean
6 large egg yolks

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.

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