SOFT SCOOP VANILLA ICE CREAM
this ice cream is so easy to make and tastes amazing!
Provided by Barneys baking
Time 6h10m
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Put all the ingredients in a bowl
- Using a stand mixer or electric whisk, whisk everything together until the mixture is to thick peaks
- Pour the mixture into a freezer container and freeze for 6 hours or overnight
- Serve and eat
"SOFT SERVE" VANILLA ICE CREAM
Very similar to soft serve ice cream found at restaurants, fast food places and various stores. You may need to change the amounts based on the size of your ice cream maker/turner!
Provided by admin
Categories Frozen Desserts
Time 27m
Yield 1 gallon
Number Of Ingredients 5
Steps:
- Place milk in electric mixing bowl.
- Make pudding according to directions on box.
- Add pudding & sugar to mixer, blend well.
- Add Cool Whip and Vanilla to mixer, blend well.
- Pour mixture into 1 gallon ice cream maker.
Nutrition Facts : Calories 4434.1, Fat 130.2, SaturatedFat 94.8, Cholesterol 273.3, Sodium 4282.3, Carbohydrate 754, Sugar 661.9, Protein 66.9
VANILLA-HONEY SOFT SERVE ICE CREAM
You don't need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni's Splendid Ice Creams). This helps hold the custard's emulsification even during freezing. This ice cream is best served right out of the food processor or blender, but if you want to make it entirely ahead, take it out of the freezer 20 minutes before serving. If you would like to make this recipe with an ice cream maker, freeze the custard according to manufacturer's directions after cooling it completely.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 1/2 pints
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together yolks, sugar, honey, vanilla and salt until smooth.
- In a medium saucepan over medium heat, bring cream to a simmer.
- Whisking the yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thick enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Strain into a heatproof bowl and whisk in cream cheese until completely melted.
- Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into 3 or 4 ice cube trays. Freeze for at least 3 hours or overnight (or up to 1 week).
- Using an offset spatula or butter knife, pop out ice cream cubes. Transfer to a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 90 milligrams, Sugar 16 grams
ULTIMATE VANILLA ICE CREAM
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Treat
Time 2h
Yield 8 big scoops
Number Of Ingredients 6
Steps:
- Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
- Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
- Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
- Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
- Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
- Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
- To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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.
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