VANILLA ICE CREAM
Steps:
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
VANILLA SOY ICE CREAM
This is a great frozen treat, especially for people who can't tolerate dairy. It tastes like old-fashioned vanilla ice cream... really! Give it a try! Prep time includes time to chill.
Provided by Kree6528
Categories Frozen Desserts
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
- Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
- Add the vanilla extract.
- Gently heat the mixture until it thickens.
- Let the mixture cool in the refrigerator for 3-4 hours.
- Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
- Note: I'm not sure exactly how much ice cream this yields, but I made it in my 1 1/2 quart ice cream maker and there was room to spare!
Nutrition Facts : Calories 237.1, Fat 6.2, SaturatedFat 1.7, Cholesterol 166, Sodium 70.1, Carbohydrate 38.9, Fiber 0.7, Sugar 34.4, Protein 6.4
THE BEST VEGAN VANILLA ICE CREAM RECIPE BY TASTY
Here's what you need: cashews, water, organic sugar, cocoa butter, coconut oil, salt, coconut milk, vanilla extract, vanilla bean, ice cream maker
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
- Place the bowl of an ice cream machine in the freezer overnight.
- Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
- Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
- In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
- In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
- Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
- Chill the base in the refrigerator for 1 hour.
- Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
- Transfer the ice cream to a loaf pan and freeze overnight.
- Scoop and serve immediately.
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 29 grams, Fat 37 grams, Fiber 1 gram, Protein 6 grams, Sugar 19 grams
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
ULTIMATE VANILLA ICE CREAM
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Treat
Time 2h
Yield 8 big scoops
Number Of Ingredients 6
Steps:
- Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
- Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
- Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
- Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
- Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
- Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
- To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE SOY VANILLA ICE CREAM
Need a healthier alternative to regular ice cream that is easy to make? My family (including the meat and dairy lovers) loved this ice cream, and no one would have known that it didn't have milk or eggs! You can top it however you want, and experiment with the ingredients (we've made blackberry ice cream, strawberry ice cream, healthy chocolate chip cookie dough ice cream, healthy or "fake" butterfinger ice cream), etc.! You can make blizzards (aka Frosty or shake) by briefly blending it a bit in a blender. This recipe is perfect for experimenting!
Provided by Glorify.Jehovah
Categories Frozen Desserts
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour all the ingredients into an ice cream maker.
- Follow the instructions on your ice cream maker, and put it in the freezer. You can store it in any container (I used plastic).
Nutrition Facts : Calories 199.3, Fat 1.2, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 46, Fiber 0.8, Sugar 41.3, Protein 2.7
VANILLA ICE CREAM
Steps:
- Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.
SOY VANILLA ICE CREAM
Provided by Ania Catalano
Categories Ice Cream Machine Soy Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Frozen Dessert Vanilla Vegan Kidney Friendly Pescatarian Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Heat the soy creamer, 1 1/2 cups of the soy milk, the vanilla bean, and vanilla seeds in a saucepan until the mixture comes to a boil. Remove the pan from the heat and allow the vanilla bean to steep in the milk mixture for 20 minutes. While the mixture is cooling, prepare a slurry by mixing together the remaining 1/2 cup soy milk with the arrowroot powder. Add the agave nectar to the milk mixture and return to a boil. Decrease the heat and whisk in the slurry. Continue whisking until the mixture just begins to thicken. Remove from the heat and whisk in the xanthan gum. Let cool to room temperature, then refrigerate for several hours or overnight until cold. Remove the vanilla bean and freeze in the ice cream maker according to the manufacturer's directions.
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- Place tofu, sugar, and salt in a blender. Scrape in seeds from vanilla bean; reserve pod for another use. Purée until smooth, about 15 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy, being careful not to overblend or mixture will curdle.
- Immediately process tofu mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.
- Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.
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