Vanilla Ice Cream Pioneer Woman Recipe 385

VANILLA BEAN ICE CREAM WITH HOT FUDGE SAUCE

Steps:

• For the ice cream: Heat the half-and-half and sugar in a large saucepan over low heat. Add the vanilla seeds and bring to a simmer, stirring occasionally. Remove from the heat.
• Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
• Pour the mixture through a fine-mesh strainer into a separate large bowl. Add the heavy cream and stir to combine. Refrigerate until chilled, at least 4 hours or overnight.
• Churn the mixture in an ice cream maker according to the manufacturer's directions. Transfer to a freezer-safe baking dish or loaf pan, cover and freeze until firm enough to scoop, at least 8 hours.
• For the hot fudge sauce: Whisk the cocoa powder and sugar in a medium saucepan, then whisk in the heavy cream until very thick. Turn the heat to medium and continue to whisk as the mixture warms up. Once it's warm and smooth, add the butter and stir until melted. When the mixture is nice and hot, add the vanilla and stir to combine. Remove from the heat and let the sauce cool in the pan for 5 minutes, then transfer it to a jar. If not using right away, store in the fridge for up to 2 weeks (the sauce will firm up). To serve, scoop out some sauce into a microwave-safe bowl; microwave for 20 seconds, then stir and microwave for another 10 seconds or so until warm. Pour over the ice cream.

VANILLA BEAN ICE CREAM

Steps:

• Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla "caviar" to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate. Enjoy!

FAST AND FRUITY ICE CREAM

Steps:

• Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.

NEAPOLITAN ICE CREAM

Steps:

• For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.
• Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.
• Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
• Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
• Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
• For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
• Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.
• To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)
• Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.
• For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
• Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.
• To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.

PIONEER WOMAN VANILLA ICE CREAM RECIPE

Steps:

• Heat the half-and-half and two cups sugar in a saucepan over low heat, adding vanilla "caviar" to the mixture. Turn off heat when mixture this is completely heated. Beat egg yolks by hand or with an electric mixer. Do so until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the one-and-a-half cups of hot half-and-half mixture, being sure to consistently whisk. Pour this new mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat until very thick; stir often. Drain custard and pour into a bowl with the heavy cream. Stir to combine. Chill mixture completely and freeze in an ice cream maker until thick. Place container in freezer to harden for at least 8 hours. Your call, but we'd serve this with something chocolate-y!

VANILLA ICE CREAM - PIONEER WOMAN RECIPE - (3.8/5)

Steps:

• Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla "caviar" to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, slowly pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate. Enjoy! For the chocolate ice cream: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.) For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn. To make Neapolitan Ice Cream, equally divide the vanilla custard into 3 bowls - one to use as the vanilla layer, one to use as the chocolate layer and one to use as the strawberry layer. Line a 6-cup loaf pan with plastic wrap. Scoop the chocolate ice cream into the pan. Smooth over and place in the freezer for at least 1 hour. For the vanilla ice-cream layer, add the vanilla custard to the ice cream maker and churn according to the instructions. Spread over chocolate ice cream layer and put in freezer for an hour. For the strawberry ice cream layer, pour the strawberry mixture into the ice cream maker and churn according to instructions. Spread over the vanilla ice cream layer and put in freezer for at least an hour. To serve: Remove the loaf pan from the freezer, turn upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water. Serve immediately.

VANILLA ICE CREAM WITH PEACH SYRUP

Steps:

• Place the chopped peaches in a bowl or mason jar and set aside.
• In a saucepan, combine the sugar and 2 cups of water. Stir to combine. Turn the heat to medium high and boil until the syrup becomes thicker but is not yet starting to turn color, 3 to 5 minutes. Remove from the heat and pour the syrup over the chopped peaches. Allow to sit at room temperature for 1 hour (or you can chill in the fridge).
• To serve, spoon the peach syrup over the vanilla ice cream and sprinkle with the basil.

NO-CHURN CHOCOLATE DREAM ICE CREAM

Steps:

• Chill a 9-inch loaf pan or glass container in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
• To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
• To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
• Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

PIONEER WOMAN'S VANILLA ICE CREAM

Steps:

• Put half-and-half and sugar in a saucepan and cook over low heat. Add vanilla bean extract to the mixture. Turn off heat when mixture is completely heated. (If you have used the vanilla pod, remove it).
• Beat egg yolks with an electric mixer or with hand until it turns pale yellow. Add slowly 1 1/2 cups of hot half-and-half mixture, whisking constantly.
• Now add egg mixture to the saucepan containing the half-and-half mixture. Cook over low-medium heat until gets thicker. Then pour it into heavy cream bowl. Stir to combine.
• Let it cool, and then freeze in ice cream maker until thick. Place the container in the freezer for 6 to 8 hours until gets harder.
• Serve it with chocolate, biscuits and waffles. Enjoy!

RICOTTA ICE CREAM

Steps:

• Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
• Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
• Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
• Serve topped with a few raspberries and the chopped pistachios.