SIMPLE VANILLA ICE MILK
I've found that I often prefer a lighter ice cream without all the heavy cream and eggs. Here is a recipe I found for a simple ice milk that can be tweaked with variations (add your favorite fruit, nut, etc.) This originally had more sugar, but I found it too sweet, and now the sugar matches this similar recipe for "Tahitian Vanilla Ice Milk" on this site. Cooking time is freezing time.
Provided by Ames Shaps
Categories Frozen Desserts
Time 6h6m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved.
- If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen.
- If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.
Nutrition Facts : Calories 176.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 60.1, Carbohydrate 30.7, Sugar 25, Protein 4
TAHITIAN ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h42m
Yield 4 to 6 servings (about 6 cups)
Number Of Ingredients 7
Steps:
- Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife. Add the empty vanilla pods. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool slightly. Remove and discard the vanilla pods.
- Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water mixture, coconut milk and rum. Beat until thick and light.
- Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.
- Scoop the mixture into small glasses using an ice cream scoop. Garnish with toasted coconut and serve. Freeze any unused ice cream in an airtight container.
- Cook's Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet. Preheat oven to 375 degrees F. Bake, stirring occasionally, until golden brown, 5 to 10 minutes.
- If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.
VANILLA MILK
Make and share this Vanilla Milk recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour milk into cup or glass.
- Add vanilla and sugar.
- Stir well, add straw, enjoy!
Nutrition Facts : Calories 217, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 120.1, Carbohydrate 24.5, Sugar 13.1, Protein 8
TAHITIAN VANILLA ICE MILK
Make and share this Tahitian Vanilla Ice Milk recipe from Food.com.
Provided by KLHquilts
Categories Frozen Desserts
Time 13h
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Split and scrape vanilla bean: On cutting board, slit the bean lengthwise. Scrape down the length of the bean to scoop out all the seeds. Place the seeds in a little mound on the cutting board. Add a teaspoon of granulated sugar; work the sugar and seeds together with the tip of your middle finger, until sugar and seeds are totally mixed and seeds don't stick together anymore.
- Place vanilla bean and seeds, sugar, and milk in a saucepan. Stir occasionally until the mixture just starts to come to a boil. Cover; remove from heat and let stand 30 minutes.
- Remove vanilla bean and scrape it between your thumb and forefinger to get every bit of seed and pulp out of it. Discard pod.
- Cool overnight. Add to ice cream freezer and freeze according to manufacturer's directions.
Nutrition Facts :
FIVE SPICE PUMPKIN WITH TAHITIAN VANILLA ICE CREAM AND CARAMEL SAUCE
Steps:
- Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.
- PLATING All dishes served family style.
BERRY BRIOCHE WITH TAHITIAN VANILLA ICE CREAM
Recipe by J.J. Stith chef at "Aqua", Bellagio Hotel, Las Vegas NV. Pretty tarts are made from brioche filled with a mixture of fresh berries. The tarts are served with homemade Tahitian Vanilla Ice Cream -- Tahitian vanilla is very aromatic -- but may be served with excellent-quality purchased ice cream to simplify the recipe.
Provided by Andy Wold
Categories Breads
Time 10h
Yield 10 serving(s)
Number Of Ingredients 27
Steps:
- To make the ice cream: Combine the milk, cream, sugar, and salt in a saucepan.
- Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
- Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
- Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
- Pour the yolks into the hot milk mixture, whisking gently to combine.
- Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
- Let chill, stirring occasionally as the mixture cools.
- When it is cold, stir in the half-and-half.
- Freeze in an ice cream maker according to manufacturer's directions.
- Pack into airtight freezer containers and freeze until ready to use.
- To prepare the brioche: Oil a large mixing bowl and set aside.
- Whisk the water, yeast, and eggs together.
- In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
- Slowly add the egg mixture.
- Mix until the dough forms a ball.
- Add the butter, a few small pieces at a time, until the butter is incorporated.
- Mix on medium speed for 4 minutes.
- Put the dough in the oiled bowl; the mixture will be soft.
- Cover with plastic wrap and place a towel on top.
- Refrigerate overnight.
- Line 2 sheet pans with parchment paper.
- Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
- Flour a work surface and roll out each ball of dough into a 6-inch circle.
- Brush off any excess flour.
- Refrigerate again.
- Place the circles on a work surface.
- Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
- Prick the bottoms with a fork and place on the prepared sheet pans.
- Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
- To finish: Preheat the oven to 350F (175C).
- Gently toss the filling ingredients together.
- Mound into the prepared brioche tart shells; the filling will cook down.
- Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
- Remove and keep warm.
- To prepare the coulis: Puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
- Put in a squeeze bottle.
- To serve: Place a brioche tart on each dessert plate.
- Dust with confectioner's sugar.
- Spoon berry coulis over the plates.
- Place drops of creme anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
- Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.
Nutrition Facts : Calories 971.5, Fat 40.3, SaturatedFat 21.9, Cholesterol 593.2, Sodium 250.7, Carbohydrate 136.7, Fiber 5.2, Sugar 49.1, Protein 19.3
TAHITIAN VANILLA FROSTING
Great recipe for frosting a cake for any occasion. Very thick and flavorful! Mmm i can eat it right out of the bowl!
Provided by bahrem
Categories Dessert
Time 10m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 5
Steps:
- combine all ingredients in a medium sized bowl and use a mixer to blend all ingredients together. Refrigerate any leftovers.
Nutrition Facts : Calories 2830, Fat 94.8, SaturatedFat 59.8, Cholesterol 252.6, Sodium 186.8, Carbohydrate 497.9, Fiber 0.2, Sugar 433.2, Protein 4.3
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