Vanilla Ice Cream Ii Recipes

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GELATO-STYLE VANILLA ICE CREAM



Gelato-Style Vanilla Ice Cream image

Gelato is denser than ice cream - it has less air whipped into it - and it's made with more milk than cream. The addition of cornstarch (which is common in Sicilian gelato) gives it a smooth texture and prevents large ice crystals from forming.

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield about 1 quart of gelato-style ice cream

Number Of Ingredients 6

2 1/2 cups whole milk
2 tablespoons plus 2 teaspoons cornstarch
3/4 cup heavy cream
2/3 cup organic cane sugar
1/4 teaspoon salt
4 teaspoons pure vanilla extract

Steps:

  • Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan.
  • Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat.
  • Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.
  • Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

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

CUSTARD-STYLE VANILLA ICE CREAM



Custard-Style Vanilla Ice Cream image

Egg yolks are the key ingredient in a custard-based ice cream, which explains the yellowish color of a classic French vanilla. This style is ultra-rich, but it can be trickier to make than other types: Custards need constant attention.

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield about 1 quart of custard-style ice cream

Number Of Ingredients 7

3 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise, seeds scraped out
1 tablespoon pure vanilla extract
6 large egg yolks
3/4 cup granulated sugar
Pinch of salt

Steps:

  • Combine the heavy cream, milk, vanilla bean and seeds, and vanilla extract in a saucepan. Cook over medium heat until the mixture almost reaches a gentle simmer, 3 to 5 minutes. Remove from the heat. Meanwhile, set a fine-mesh sieve in a medium bowl (preferably metal), then set the bowl in a large bowl of ice water; set aside.
  • Whisk together the egg yolks, sugar and salt in a separate medium bowl. Ladle one-quarter of the hot cream mixture into the egg mixture and whisk well. Whisk in another one-quarter of the cream mixture, then pour the cream-egg mixture into the saucepan with the remaining hot cream.
  • Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon in a figure-eight, until slightly thickened (a thermometer should register 180˚ F), 6 to 8 minutes. If at any point the mixture starts to simmer, remove from the heat, continue stirring, reduce the heat to medium low, then return to the heat (you do not want the custard to thicken too quickly or the eggs to scramble).
  • Immediately strain the custard through the sieve into the bowl set over the ice water. Return the vanilla bean to the custard and let the custard cool, stirring occasionally, about 1 hour. Cover and refrigerate until very cold, at least 1 hour or overnight.
  • Remove the vanilla bean, then transfer the custard to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 3 hours.

HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/4 quarts.

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
1 cup sugar
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

VANILLA BEAN ICE CREAM II



Vanilla Bean Ice Cream II image

Make and share this Vanilla Bean Ice Cream II recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 7

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste

Steps:

  • Whisk together the first 3 ingredients in a large heavy saucepan.
  • Gradually whisk in milk and cream.
  • Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
  • Whisk egg yolk until slightly thickened.
  • Gradually whisk about 1 cup hot cream mixture into yolk.
  • Add yolk mixture to remaining cream mixture, whisking constantly.
  • Whisk in vanilla bean paste; cool 1 hour, stirring occasionally.
  • Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
  • Pour mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to the manufacturer's instructions.
  • May eat right away, or transfer to a freezer container and freeze until desired firmness.

Nutrition Facts : Calories 1824.2, Fat 110, SaturatedFat 67.4, Cholesterol 560.4, Sodium 630.5, Carbohydrate 194.4, Fiber 0.1, Sugar 150.1, Protein 23.4

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