Creamy Vanilla Ice Cream Recipes Recipe For Chicken Recipe For Chicken

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.

CREAMY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
• Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

CREAMY VANILLA ICE CREAM

Steps:

• In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. , Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

VANILLA ICE CREAM

Steps:

• Pour heavy cream, milk, sugar and salt into a medium saucepan. Heat over medium heat, whisking frequently, until sugar has dissolved, about 5 minutes. Remove from heat.
• In a mixing bowl, whisk egg yolks until well blended. While whisking egg yolks, slowly pour 1 cup of the hot milk mixture into yolk then pour egg yolk mixture into saucepan while whisking mixture in saucepan.
• Cook mixture over medium-low heat, stirring constantly with a heat proof spatula, until mixture reaches 180 degrees F on an instant read thermometer and thickens slightly (mixture should coat the back of a wooden spatula). Remove from heat, stir in vanilla.
• Pour mixture through a fine mesh sieve into a bowl. Let cool to room temperature stirring occasionally, about 30 minutes.
• Cover with plastic wrap pressing directly against the surface of the custard mixture to prevent a skin from forming on top. Transfer to refrigerator and chill through, about 4 hours**.
• Churn mixture in an ice cream maker according to manufacturers directions until thickened (it should take approx. 25 - 30 minutes). Chill a container in the freezer during the last few minutes of processing.
• Transfer ice cream to chilled container from freezer. Spread even. Place in freezer and freeze until firm, about 3 - 4 hours.

HOMEMADE VANILLA ICE CREAM RECIPE

Steps:

• In a medium bowl, combine all the ingredients, stirring to dissolve the sugar completely.
• Fill the cylinder of the ice cream maker no more than two-thirds full. (If you have extra mixture just store it in a container in the fridge until you can churn it.)
• Freeze the mixture according to manufacturer's directions. Serve immediately or store in covered containers in freezer.
• No ice cream maker, no problem! To make ice cream without an ice cream maker, pour the ice cream mixture into a shallow container (glass or metal work best). Be sure to pre-chill the bowl in the freezer before adding the mixture.
• Once the mixture is in the bowl, store it in the coldest part of your freezer until almost firm, but still soft enough to be stirred.
• Over the next three hours, mix the ice cream with a spoon or hand mixer every 30 minutes. This helps the ice cream stay aerated and creamy.

CREAMY VANILLA ICE CREAM

Steps:

• Beat the cream with an electric mixer until soft peaks form.
• Add the condensed milk and mix well.
• Add essence to taste.
• Pour into freezer-safe container and freeze for minimum 24 hours.
• ALTERNATIVES :
• Replace the vanilla essence with any of the following :
• * Crushed Crunchie Bar and caramel sauce
• * Fresh raspberries and fruit sauce
• * Grated chocolate and chocolate sauce
• * Rhubarb compote and crushed shortbread biscuits
• Any flavour you like...

CREAMY VANILLA ICE CREAM

Steps:

• In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.