FRENCH VANILLA CARAMEL ICE CREAM
This basic recipe came with my ice cream maker. I tweaked it a bit to suit my taste. The finished ice cream is smooth, rich and creamy.... perfect for pie a la mode, ice cream sundaes or just plain! A real treat for your family that doesn't require a lot of fuss!
Provided by Susan Bickta
Categories Ice Cream & Ices
Time 4h35m
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients in a large bowl. Cover and refrigerate at least 3-4 hours or, preferably, overnight.
- 2. To make ice cream: Mixture will be quite thick. Give it a stir and then transfer to cream can of your ice cream maker. Freeze according to manufacturer's directions.
- 3. Transfer ice cream to a covered container and place in freezer for at least 5-6 hours before serving.
FRENCH VANILLA ICE CREAM
Provided by Dianne Rossmando
Categories Milk/Cream Ice Cream Machine Dairy Egg Dessert Freeze/Chill Frozen Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- 1. Set up an ice bath by filling the sink or a large bowl with ice water. In a medium saucepan over moderately high heat, combine the cream, milk, 1 cup sugar, and the vanilla bean seeds and pod. Bring to a simmer, stirring occasionally to dissolve the sugar.
- 2. In a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar. Gradually add the hot-cream mixture to the eggs, whisking constantly. Pour back into the saucepan and remove and discard the vanilla bean pod. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens just enough to coat the back of the spoon (it will be about 180°F).
- 3. Pour the custard through a fine-mesh sieve set over a large bowl then set the bowl in the ice bath and let cool, stirring occasionally. Refrigerate the cooled custard for at least 4 hours or overnight. Freeze in an ice cream machine according to the manufacturer's instructions. Pack the ice cream into containers, cover, and freeze for 3 to 4 hours before serving.
FRENCH VANILLA ICE CREAM
Soft, fluffy French vanilla ice cream can be served with amaretti cookies or rainbow nonpareils. It's also the perfect base for a variety of mix-ins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Put cream and milk into a medium saucepan over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
- Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
- Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
- Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
- Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.
FRENCH VANILLA ICE CREAM
While similar in ingredients to other recipes posted, I didn't find one that was exactly the same. This recipe came with my Kitchen Aid Ice Cream maker and is our favorite. The Encyclopedia of American Food and Drink credits Thomas Jefferson with bringing "French-style" ice cream, made with egg yolks, to America.
Provided by Brenda.
Categories Frozen Desserts
Time 8h15m
Yield 16 1/2 cup servings (1/2 gallon), 16 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
- Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
- Continuing on speed 2 very gradually add the warm half & half and mix until blended.
- Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
- Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
- Cover with plastic wrap and chill thoroughly, at least 8 hours.
- Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
- Immediately transfer to serving dishes or freeze in an airtight freezer container.
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