Homemade Vanilla Ice Cream 4 Quarts 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.

OLD TIME VANILLA ICE CREAM

Steps:

• Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.

HOMEMADE VANILLA ICE CREAM

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.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

HOMEMADE VANILLA ICE CREAM (4 QUARTS) RECIPE

Steps:

• Beat eggs and sugar until fluffy. Add cream, mix together on low. Add vanilla and lemon extract. Empty this into freezer, and rinse bowl with excess milk. Fill freezer 2/3 full of milk and use the salt to freeze. Makes 4 Quarts

VANILLA ICE CREAM

Steps:

• In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook just to boiling over medium heat, stirring constantly (do not boil).
• Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
• Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

HOMEMADE VANILLA ICE CREAM

Steps:

• In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.
• Prepare an ice bath; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes.
• Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
• Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.
• Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled. Stir in extract. Freeze in an ice-cream maker according to manufacturer's instructions.

VANILLA ICE CREAM

Steps:

• In a large saucepan, combine the sugar, flour and salt. Gradually add cream; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly., Whisk a small amount of the 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 milk and vanilla. 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. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BEST EVER VANILLA ICE CREAM

Steps:

• In a large mixing bowl combine half and half, sugar, and vanilla. stir until sugar is dissolves. Stirr in whipping cream. Freeze ice cream mixture in a 4-5 quart ice cream freezer according to the manufacturer's directions.