Vanilla Ice Cream Latte Recipes

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VANILLA LATTE ICE CREAM



Vanilla Latte Ice Cream image

I made this up because we wanted ice cream for a dessert this evening, had none in the freezer, and no money in the budget for "extras" this week. It was made with what I had on hand! Cook time is freezing time

Provided by CookbookCarrie

Categories     Frozen Desserts

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 4

3/4 cup french vanilla liquid coffee creamer (like coffee mate or international delight)
1 1/4 cups milk (I used 2%)
2 tablespoons instant coffee
1 cup light whipped topping

Steps:

  • Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL.
  • Add the coffee crystals and stir until dissolved.
  • While stirring add in the creamer and mix well.
  • Add the whipped topping and mix well, don't worry about"deflating" the whipped topping.
  • Put in your ice cream machine according to your manufacturer's instructions.
  • Place in the freezer for 4-5 hrs minimum.
  • After 2 hrs take it out and stir it up, just so it doesn't freeze into a solid brick!
  • Enjoy!

ICE CREAM LATTE



ICE CREAM LATTE image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 2m

Yield 1 serving

Number Of Ingredients 2

2 scoops vanilla ice cream
1 cup strong decaf coffee, room temperature

Steps:

  • Pour coffee over ice cream in a mug. Enjoy.

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.

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.

VANILLA LATTE



Vanilla Latte image

This is an easy espresso drink to make with your home espresso machine--steamed milk and a shot of espresso with vanilla flavoring.

Provided by Mackenzie

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 6m

Yield 1

Number Of Ingredients 3

1 ¼ cups 2% milk
2 tablespoons vanilla flavored syrup
1 (1.5 fluid ounce) jigger brewed espresso

Steps:

  • Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the vanilla syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Spoon foam over the top.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 41.3 g, Cholesterol 24.4 mg, Fat 6.1 g, Protein 10.1 g, SaturatedFat 3.9 g, Sodium 141.9 mg, Sugar 33.1 g

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

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