OLD-FASHIONED VANILLA ICE CREAM
Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together all ingredients. Transfer to an ice-cream maker, and freeze following manufacturer's instructions. Store in an airtight container.
OLD-FASHIONED HOMEMADE ICE CREAM
This old-time ice cream recipe was actually my great-great-grandmother's recipe. I've tried a lot of different homemade ice cream recipes, but this one always stands out as my family's favorite!
Provided by SusanRW
Categories Frozen Desserts
Time 40m
Yield 1 gallon, 24 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg yolks with half of sugar and all of flour. Mix until creamy. Add evaporated milk then add rest of sugar and vanilla.
- Beat egg whites until fairly stiff. Fold into above mixture. Put in ice cream freezer and add whole milk, leaving about 1 1/2 inches at top of freezer.
- Freeze in ice cream freezer. Makes 1 gallon.
Nutrition Facts : Calories 154, Fat 3.2, SaturatedFat 1.6, Cholesterol 52.3, Sodium 44.7, Carbohydrate 28.5, Sugar 25.1, Protein 3.3
OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM
Steps:
- In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
- Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
- Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
- Serve the ice cream topped with some Wet Walnuts.
- In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.
OLD FASHIONED VANILLA ICE CREAM
Steps:
- Beat egg yolks and sugar until well blended. Pour mixture into the top of a double boiler over simmering water, and stir in half-and-half. Cook until thickened; if necessary, microwave for 1 minute or until mixture thickens. Remove from heat and cool. Stir in whipping cream and vanilla, and then pour into the bowl of an ice cream freezer. Process according to manufacturer's instructions until firm.
OLD FASHIONED HOMEMADE VANILLA ICE CREAM
This is our favorite homemade ice cream. From the Rival ice cream manual. Be patient while adding the small bit of milk to the eggs. The slower you can add the eggs to the hot mixture the easier it will be to thicken. Time does NOT include 2 hour chilling time.
Provided by Axe1678
Categories Frozen Desserts
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, salt and milk in saucepan and cook over medium heat, stirring occasionally until mixture almost boils.
- Reduce to low.
- Gradually stir about 1/2 cup of hot mil into the beaten eggs.
- Add eggs to remaining hot mixture.
- Cook over low heat, stirring constantly until slightly thickened, about 5 minute.
- Remove from heat and refrigerate at least 2 hours.
- Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
- Pour into canister and churn.
OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 5
Steps:
- Whisk all ingredients together until sugar dissolves.
- Pour into the bowl of an ice cream machine.
- Freeze according to the ice cream maker's instructions.
- After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
- Serve with your favorite toppings.
OLD SCHOOL HOMEMADE ICE CREAM
A frozen bowl of heaven...mm mmm. Serve with homemade peanut butter fudge ice cream topping.
Provided by lovestohost
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 4h40m
Yield 10
Number Of Ingredients 6
Steps:
- Combine evaporated milk and pudding mix in a saucepan over medium-low heat. Stir and simmer until thickened, about 10 minutes.
- Remove saucepan from heat. Stir in sugar, eggs, and vanilla extract and pour mixture into an ice cream maker. Pour milk to the fill line and stir. Freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 422 calories, Carbohydrate 68.9 g, Cholesterol 86.6 mg, Fat 10.9 g, Fiber 0.1 g, Protein 13.3 g, SaturatedFat 6.3 g, Sodium 275.8 mg, Sugar 67 g
OLD-TIME CUSTARD ICE CREAM
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. -Martha Self, Montgomery, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2-3/4 quarts.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 252 calories, Fat 18g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
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