CREAMY DREAMY VANILLA ICE CREAM
Provided by Duff Goldman
Categories dessert
Time 1h30m
Yield 1 generous quart
Number Of Ingredients 5
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.
LIGHT AND CREAMY VANILLA ICE CREAM - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I have never tasted ice cream. Diana tried to explain what it was like, but I guess ice cream is one of those things that are beyond imaginations." (from Anne of Green Gables, XIII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. (Cooking time is freezing time)
Provided by Diana 2
Categories Frozen Desserts
Time 5h
Yield 6 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- You Will Need:.
- double boiler.
- measuring spoons.
- measuring cups.
- small saucepan.
- wooden spoon.
- 2 small mixing bowls.
- fork.
- wire strainer.
- electric mixer.
- 2 large mixing bowls.
- rubber spatula.
- metal bowl or pan.
- Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
- Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
- Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove.
- Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
- To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water.
- Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
- Put the lid on and cook the mixture over boiling water for another 10 minutes.
- Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
- Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute.
- Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
- When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
- In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
- Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
- Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla.
- Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.
Nutrition Facts : Calories 206.8, Fat 15.8, SaturatedFat 9.7, Cholesterol 74.8, Sodium 31.9, Carbohydrate 14.3, Sugar 9.8, Protein 2.4
CREAMY VANILLA ICE CREAM
This makes 1 gallon of the smoothest, creamiest and richest ice cream ever. The recipe came from my daughter's college professor. You can add fruit or other stuff like chunks of butterfinger candy bars, heath bars,chocolate chips, you name it. The possibilties are endless. You can also sub any flavor of soft drink for the whole milk and get a completely different taste.
Provided by cj2 Johnson
Categories Frozen Desserts
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix first five ingredients well enough to dissolve sugar.
- Pour into a 1-gallon ice cream freezer and add enough whole milk to bring it to the fill line in your container and freeze according to your freezers instructions. The 6 to 8 cups is just an estimate. You could need more or less.
- I generally mix this up the night before and chill to cut the freezing time in half.
- I hope you enjoy this as much as we do.
Nutrition Facts : Calories 433.7, Fat 14.5, SaturatedFat 8.2, Cholesterol 117, Sodium 198.4, Carbohydrate 63, Sugar 55.4, Protein 14.1
CREAMY VANILLA ICE CREAM
A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 quarts.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 303 calories, Fat 23g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 99mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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