Spectacular Vanilla Ice Cream Recipes

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THE BEST OLD-TIMEY HOMEMADE VANILLA ICE CREAM



The Best Old-Timey Homemade Vanilla Ice Cream image

Paul T.s homemade vanilla ice cream (that tastes like Chick-Fil-A ice dream:-)

Provided by Family Savvy

Categories     Desserts

Time 1h30m

Number Of Ingredients 5

1 quart half and half
1 can condensed milk
2 cups sugar
1 tablespoon vanilla extract
whole milk to fill container

Steps:

  • Mix all ingredients except whole milk into a one gallon ice cream freezer.
  • Add whole milk to reach the top of the fill line on the container.
  • Swish the dasher a few times to combine the milk with other ingredients.
  • Add crushed ice to the top of the bucket, sprinkling ice cream salt over the layers as you fill the bucket.
  • As the ice melts, add more layers of ice and salt.
  • Freezer until the freezer stalls and ice cream is ready.

Nutrition Facts : Calories 190 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 cup, Sodium 47 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

VANILLA ICE CREAM



Vanilla Ice Cream image

No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.

Provided by Ginger

Categories     Desserts     Frozen Dessert Recipes     Ice Cream     Vanilla Ice Cream Recipes

Time 3h30m

Yield 8

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
¾ cup white sugar
1 tablespoon vanilla extract

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.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g

OLD-FASHIONED VANILLA ICE CREAM



Old-Fashioned Vanilla Ice Cream image

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

4 cups heavy cream
1 1/2 cups sugar
Pinch of salt
2 tablespoons pure vanilla extract
2 cups milk, or half-and-half

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 VANILLA ICE CREAM RECIPE



Old Fashioned Homemade Vanilla Ice Cream Recipe image

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
2 teaspoons vanilla
Pinch salt

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.

ULTIMATE VANILLA ICE CREAM



Ultimate vanilla ice cream image

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

284ml carton double cream
300ml full fat milk
115g golden caster sugar
1 vanilla pod
3 large free-range egg yolks
have lots of ice cubes at the ready

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

TRUE VANILLA ICE CREAM



True Vanilla Ice Cream image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Ice Cream Machine     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

1 1/2 cups heavy cream
1 cup whole milk
1/4 cup sugar
A pinch of kosher salt
1/2 vanilla bean (or 1 teaspoon vanilla extract)
5 large egg yolks
1/4 cup sugar

Steps:

  • Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

SPECTACULAR ICE CREAM PIE



Spectacular Ice Cream Pie image

Biting into this melt-in-your-mouth treat is like having coffee and dessert together. To avoid the holiday baking crunch, you can make it ahead of time and store it in the freezer until you are ready to serve.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 11

1 cup graham cracker crumbs (about 16 squares)
1/2 cup finely chopped walnuts
1/3 cup butter, melted
1 pint coffee ice cream or flavor of your choice, softened
1 pint vanilla ice cream or flavor of your choice, softened
Sauce:
3 tablespoons butter
1 cup packed brown sugar
1/2 cup half-and-half cream
1 cup finely chopped walnuts
1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the cracker crumbs and walnuts; stir in butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 8-10 minutes. Cool on a wire rack. , Spread coffee ice cream over crust. Freeze for 2 hours or until firm. Repeat with vanilla ice cream. Remove pie from the freezer 15 minutes before serving. , For sauce, combine butter and brown sugar in a saucepan; cook and stir over low heat for 5-6 minutes. Remove from the heat; slowly stir in cream. Cook and stir 1 minute longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over slices of pie.

Nutrition Facts : Calories 442 calories, Fat 29g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 197mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.

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