Ice Ice Mikey Triple Vanilla Ice Cream Recipes

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 VII

Steps:

• In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
• Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
• Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

BEST EVER VANILLA ICE CREAM

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.

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 DREAMY VANILLA ICE CREAM

Steps:

• Whisk the half-and-half, condensed milk, sugar, vanilla seeds and salt together until sugar is dissolved. Churn 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.)
• Transfer the ice cream to a freezer-safe container and freeze until firm, at least 1 hour, before serving.

"ICE ICE MIKEY" (TRIPLE VANILLA ICE CREAM)

Steps:

• Combine the eggs, vanilla, sugar and salt in a blender and mix for a few minutes. Add the milk and half the cream, blend, and then add the rest of the cream until mixed and smooth. Transfer to a tabletop ice cream machine and process for 20 minutes. Freeze overnight in an airtight container.