VANILLA EGG CREAM
Vanilla is truly a precious commodity -- only use the best. Follow this recipe to make your own vanilla egg cream.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- In a tall glass mix together vanilla simple syrup, milk, and seltzer; stir well to combine. Serve immediately.
NEW YORK EGG CREAM
Steps:
- Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.
TRUE VANILLA ICE CREAM
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
NEW YORK VANILLA EGG CREAM
Make and share this New York Vanilla Egg Cream recipe from Food.com.
Provided by chia2160
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- pour syrup into a tall glass.
- add milk and stir.
- while stirring add seltzer.
- if it bubbles out of the cup you made it right- enjoy!
Nutrition Facts : Calories 36.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 6, Sodium 63, Carbohydrate 2.9, Sugar 3, Protein 1.9
VANILLA EGG CREAM
A cool and refreshing drink that does not contain eggs! With only 4 ingredients, you will be pleasantly surprised how good this is.
Provided by Yoly
Categories Shakes and Floats
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Pour milk, vanilla syrup. and vanilla extract into a glass. Stir until well combined. Slowly add seltzer and watch it foam.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 2.8 g, Cholesterol 6.1 mg, Fat 2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 33 mg
BEST EVER VANILLA ICE CREAM
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4.5 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
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