SILK VANILLA BEAN ICE CREAM RECIPE - (3.5/5)
Provided by á-82253
Number Of Ingredients 5
Steps:
- 1. Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar. 2. Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well. 3. Bring mixture to a simmer over medium heat and simmer for 5 minutes. 4. Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes. 5. Cool completely and process in an ice cream maker according to manufacturer's instructions. NOTE: If you don't have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
VANILLA BEAN ICE CREAM
Steps:
- Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar. Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well. Bring mixture to a simmer over medium heat and simmer for 5 minutes. Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes. Cool completely and process in an ice cream maker according to manufacturer's instructions.NOTE: If you don't have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
VANILLA-BEAN ICE CREAM
Vanilla sugar is simply sugar in which vanilla beans have been stored for several weeks; the vanilla flavor and aroma infuse the sugar, making it a delicious addition to many recipes.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/4 quarts
Number Of Ingredients 7
Steps:
- In a small saucepan over medium-high heat, combine milk, heavy cream, and vanilla bean with scrapings. Bring to a boil. Remove from heat, and let steep for 1 hour.
- In a large bowl, whisk yolks, vanilla sugar, and salt to combine. Bring milk mixture to a boil, and remove vanilla bean; reserve for another use. Slowly add to yolks while whisking constantly. Let stand 5 minutes.
- Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add vanilla extract to the ice-cream base, stirring to combine. Strain through a fine sieve over a medium bowl. Set bowl with ice-cream base in ice-water bath to cool, about 30 minutes. Transfer to an ice-cream maker, and freeze according to the manufacturer's directions.
VANILLA BEAN ICE CREAM
This recipe is different in that it uses vanilla beans and vanilla extract! Adapted from a vanilla website. If you don't have an ice cream maker, you can still make this ice cream! Instructions follow. This is an American recipe and fits into many regions. Southern, cause it's hot and ice cream cools ya off. Summertime in the USA means ice cream, don't it?
Provided by Sharon123
Categories Frozen Desserts
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
- Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
- Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
- Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
- Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
- Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
- Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
- If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.
Nutrition Facts : Calories 1982, Fat 147.4, SaturatedFat 87, Cholesterol 1319.4, Sodium 312.9, Carbohydrate 143.6, Sugar 117.8, Protein 28
VANILLA ICE CREAM VII
Cooked custard version flavored with a whole vanilla bean. This is a basic vanilla ice cream, anything can be added to it to change the flavor.
Provided by Melissa
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 1h
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 19.5 g, Cholesterol 211.1 mg, Fat 25.1 g, Protein 3.5 g, SaturatedFat 14.9 g, Sodium 35.5 mg, Sugar 17.6 g
VANILLA BEAN ICE CREAM
Categories Dairy Dessert Freeze/Chill Summer Parade
Yield Makes 1 quart to serve 8
Number Of Ingredients 6
Steps:
- 1. Combine the cream, milk, sugar, vanilla beans, and extract in a saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from the heat. Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods.
- 2. Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture. Continue to whisk until smooth.
- 3. Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil. Strain mixture into a bowl. Cool to room temperature, then freeze in an ice cream maker according to manufacturer's instructions.
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- Slice vanilla bean in half lengthwise and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
- Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
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