Country Vanilla Ice Cream Recipes

Steps:

• Beat eggs with mixer at medium speed until frothy.
• Gradually add sugar, beating until mixture becomes thick (about 5 minutes).
• Add remaining ingredients; mix well.
• Pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions.
• Let ripen at least 1 hour.

Steps:

• In a large saucepan, heat 2-1/2 cups milk to 175°; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla., Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• in a large bowl beat eggs until foamy. Gradually add sugar; beat until thickened.
• Add cream, vanilla and salt and mix thoroughly.
• pour into ice cream canister and add milk to fill line and stir well.
• Freeze as directed.
• Makes 4 quarts.

Steps:

• Combine ingredients and stir briskly about two minutes until sugar is dissolved. (Undissolved sugar crystals may be a cause of large ice crystal formation.)
• Pour into a 1-gallon ice cream freezer can and freeze according to manufacturer's directions.

Steps:

• Whisk all ingredients together until sugar dissolves.
• Pour into the bowl of an ice cream machine.
• Freeze according to the manufacturer's instructions.
• After the ice cream is made, transfer to an airtight container.
• Cover tightly and freeze until ready to serve.
• Make chocolate curls using a vegetable peeler.
• Serve ice cream garnished with curls.

Steps:

• Vanilla Ice Cream:.
• In a mixing bowl, combine heavy cream, evaporated milk and salt.
• With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks.
• Chocolate Fudge Chunks:.
• Line an 8x8-inch pan with foil. Set aside.
• Add all ingredients into a double-boiler. Stir and melt until the chocolate is melted and completely smooth. Pour in an even layer into prepared pan.
• Refrigerate or freeze until set. Remove foil from large chocolate bar and place on a cutting board.
• While still cold, cut into ½-inch cubes. Keep refrigerated or frozen.
• Cook's Note: The recipe for Chocolate Fudge Chunks will make more than what is called for in the recipe for Vanilla Ice Cream with Chocolate Fudge Chunks.
• Assembly:.
• Spread one-quarter ice cream on the bottom of a freezer-safe container. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
• Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks. Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks.
• Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly. Cover tightly.
• Freeze until firm and completely solid, about 8-10 hours.