Grandmas Vanilla Ice Cream Recipes

VANILLA ICE CREAM

Steps:

• Pour heavy cream, milk, sugar and salt into a medium saucepan. Heat over medium heat, whisking frequently, until sugar has dissolved, about 5 minutes. Remove from heat.
• In a mixing bowl, whisk egg yolks until well blended. While whisking egg yolks, slowly pour 1 cup of the hot milk mixture into yolk then pour egg yolk mixture into saucepan while whisking mixture in saucepan.
• Cook mixture over medium-low heat, stirring constantly with a heat proof spatula, until mixture reaches 180 degrees F on an instant read thermometer and thickens slightly (mixture should coat the back of a wooden spatula). Remove from heat, stir in vanilla.
• Pour mixture through a fine mesh sieve into a bowl. Let cool to room temperature stirring occasionally, about 30 minutes.
• Cover with plastic wrap pressing directly against the surface of the custard mixture to prevent a skin from forming on top. Transfer to refrigerator and chill through, about 4 hours**.
• Churn mixture in an ice cream maker according to manufacturers directions until thickened (it should take approx. 25 - 30 minutes). Chill a container in the freezer during the last few minutes of processing.
• Transfer ice cream to chilled container from freezer. Spread even. Place in freezer and freeze until firm, about 3 - 4 hours.

OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM

Steps:

• In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
• Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
• Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
• Serve the ice cream topped with some Wet Walnuts.
• In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.

GRANDMA'S VANILLA ICE CREAM

Steps:

• Mix flour and sugar.
• Put 1 quart of whole milk in saucepan on stove to warm.
• When hot, add sugar mixture, stirring constantly until it starts to thicken.
• Add beaten eggs to hot milk mixture, tempering the egg mixture first to prevent cooking the beaten eggs.
• Cook, stirring constantly until mixture thickens like a custard.
• Remove from heat and cool completely.
• Once cooled, add vanilla to taste - up to 1 Tablespoon.
• Add to ice cream freezer insert.
• Add pint of cream or whole milk to about an inch from the top.
• Freeze per the instructions for your ice cream freezer.
• Eat right away or freeze to get a firmer texture.

GRANDMA'S PUMPKIN ICE CREAM PIE

Steps:

• Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
• Cover and freeze until firm, about 2 hours.

GRANNY'S ICE CREAM

Steps:

• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
• Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.

GRANDMA'S DELICIOUS HOMEMADE ICE CREAM

Steps:

• Dissolve Junket tablets in cold water.
• Mix milk, cream, sugar, salt and vanilla in a pan& heat to lukewarm.
• (NOT hot!) Add Junket tablets.
• Mix well and pour immediately into freezer (with dasher in place).
• Let stand until set.
• (will be thick like Junket) Mix in the ice cream freezer until thick& stiff.
• Serve as-is- or with toppings!

EASY VANILLA ICE CREAM

Steps:

• To churn in a machine: In a bowl, mix the ingredients well together. Churn in the ice-cream machine until scoopable. Transfer to a freezer container and freeze until needed.
• To churn by hand: Mix the ingredients in a bowl and freeze in the bowl for about 90 mins until it starts to freeze around the edges. Stir well then repeat the process twice more until the mix is smooth and frozen. Freeze in a suitable container until needed.

EASIEST VANILLA ICE CREAM

Steps:

• In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
• Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
• Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
• Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.

GRANDMA MARGARET'S HOMEMADE ICE CREAM

Steps:

• Mix eggs, sugar, vanilla and whipping cream.
• If adding fruit, mash up 2 or 3 cups. I love strawberries or peaches, or you can do any other kind of creative goodies -- peanut butter cups, oreo cookies, whatever. Or, just plain ol vanilla ice cream.
• Grandma says to fill the remainder of container with milk to about 2" from the top, but with my Cuisinart, I don't even have to do that!
• If you have the older fashion kind, start the freezer before adding ice and salt. Don't ask me how much, as grandma passed 8 years ago and mine doesn't require any ice or salt.
• I'm telling you, go to Costco and invest $59 -- best thing I ever did!
• With mine, after 25 minutes I have thee BEST homemade ice cream!
• Enjoy!

HOW TO MAKE VANILLA ICE CREAM

Steps:

• Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
• Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
• Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
• When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.