VANILLA ICE CREAM VII
Cooked custard version flavored with a whole vanilla bean. This is a basic vanilla ice cream, anything can be added to it to change the flavor.
Provided by Melissa
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
- Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
- Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 19.5 g, Cholesterol 211.1 mg, Fat 25.1 g, Protein 3.5 g, SaturatedFat 14.9 g, Sodium 35.5 mg, Sugar 17.6 g
VANILLA ICE CREAM
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
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
VANILLA ICE CREAM WITH ANDES MINT PIECES AND PECANS
This is a fantastic vanilla ice cream recipe that originated from a book called The Perfect Scoop by David Lebovitz. I have tinkered with it a little to suit my tastes and added my favorite cookie add-in ingredients into the basic recipe. This is also fantastic just as a plain vanilla ice cream and the best part is you don't have to bother with making a custard. The andes mint and pecan measurements are estimates - feel free to add more or less of each as desired! Prep time is chilling time.
Provided by anonymous
Categories Dessert
Time 8h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Pour 1 cup of the heavy cream into a medium saucepan and add the sugar and salt. Split the vanilla bean in half lengthwise and scrape the seeds from it - add them to the saucepan as well. Warm the cream mixture over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not let the cream boil!
- Remove the pan from the heat and add the remaining cup of cream, the milk and the vanilla extract. Place the mixture in the refrigerator and chill well before churning. (I usually do a minimum of 8 hours.).
- Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. Add the andes mint pieces and pecan pieces during the last minute or two of churning.
Nutrition Facts : Calories 416, Fat 32.8, SaturatedFat 15.1, Cholesterol 84.6, Sodium 54.2, Carbohydrate 30, Fiber 1.3, Sugar 27.2, Protein 3.5
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