Unknownchef86s Basic Vanilla Ice Cream With Variations Recipes

UNKNOWNCHEF86'S BASIC VANILLA ICE CREAM (WITH VARIATIONS)

Steps:

• Stir basic ingredients together until the sugar dissolves. For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
• Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors. Unless otherwise stated, flavorings should be added before pre-chilling or freezing. Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
• Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa. For an added zest, ad 1/8 teaspoon cinnamon.
• Banana: Mash or puree 1 medium-sized banana. Add to vanilla mixture.
• Coffee: Add 2 tablespoons instant coffee.
• Maple Walnut: Reduce sugar to 1/4 cup. Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
• Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
• Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
• Peanut fudge: Follow recipe for chocolate ice cream. Omit cinnamon. Add 1/2 cup peanut butter.
• Mocha: Follow recipe for chocolate ice cream. Omit cinnamon. Add 2 tablespoons of instant coffee.
• Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
• Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream. Add 1 teaspoon rum and a dash of vanilla. If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
• Pistachio: Substitute almond extract for the vanilla extract. Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
• Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
• Peppermint stick: Substitute peppermint extract for vanilla extract. After freezing, stir in 1/4 cup crushed peppermint stick candy.
• Rum raisin: Omit vanilla extract. Add 1 teaspoon rum extract or 2 tablespoons rum. After freezing, stir in 1/4 cup seedless raisins.
• Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
• Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
• Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture. Allow mixture to harden before serving.
• Tutti-frutti: Add 1/4 cup chopped candied fruit.
• Chocolate almond: Follow the recipe for chocolate ice cream. Substitute 1 teaspoon almond extract for vanilla extract. Omit cinnamon. After freezing, add 1/4 cup toasted sliced or slivered almonds.
• Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar. Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes. Cool. Stir butter-nut mixture into ice cream mix before freezing.
• Chocolate marshmallow: Follow recipe for chocolate ice cream. After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.

BASIC VANILLA ICE CREAM

Steps:

• Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in the refrigerator for 30 minutes, or until the mixture reaches 45F (7C).Remove the bowl from the freezer and attach the assembled clear lid to the bowl.Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.

VANILLA ICE CREAM

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.

BASIC ICE CREAM

Steps:

• bring cream and half-and-half to a simmer. add flavors to it during this step. turn off heat.
• whisk egg yolks and sugar together until yolks lighten.
• temper yolk mixture my adding a small amount of the hot cream mixture, and whisk to combine. add remaining cream mixture to combine, and return heat.
• heat on low until mixture thickens slightly, stirring (not whisking) continuously.
• strain, and refrigerate until cool, 2-4 hours.
• freeze in an ice cream maker. if solids or chunks are desired, stir in after freezing in machine, but before freezing hard in freezer.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE

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.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.