HOMEMADE VANILLA ICE CREAM
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 quarts.
Number Of Ingredients 4
Steps:
- Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
VANILLA ICE CREAM WITHOUT A MACHINE
Adapted from a recipe by Kenji Lopez-Alt at Serious Eats. http://bit.ly/cuRxay - Despite the presence of whipped cream, this is real ice cream, not frozen mousse! The trick is to freeze the base as quickly as possible, using ice cube trays. Then, blend the frozen custard cubes with more cream until smooth. This prevents too many ice crystals from forming, and limits the amount of overrun.
Provided by DrGaellon
Categories Kosher
Time 8h35m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk egg yolks, sugar, vanilla and salt until pale yellow and forms a ribbon, about 5 minutes (either by hand or in a stand mixer).
- Pour evaporated milk into a small saucepan and heat gently until it comes to a simmer. Whisking constantly, pour hot milk into eggs in a thin stream, until fully incorporated. Pour mixture back into saucepan and heat gently, whisking constantly, until temperature reaches 180°F. (It should be thick and custardy; if overheated, the eggs will scramble.) Transfer to a clean container, cool to room temperature, then refrigerate until cold.
- Whip 1 c heavy cream until doubled in volume and soft peaks form. Fold into egg mixture with whisk just until no lumps are visible. Portion into ice cube trays and freeze until solid, about 4 hours.
- Transfer frozen custard into food processor and add remaining heavy cream. Process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary. Transfer to a clean quart-sized container and freeze until solid, about 4 hours. Remove from freezer about 5 minutes before serving.
Nutrition Facts : Calories 416.8, Fat 29.7, SaturatedFat 17.3, Cholesterol 303.6, Sodium 130.4, Carbohydrate 31.7, Sugar 25.3, Protein 6.8
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
VANILLA ICE CREAM V
No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
Provided by JKINFLA
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 55m
Yield 32
Number Of Ingredients 5
Steps:
- Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 12.2 g, Cholesterol 32.4 mg, Fat 9.7 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 27.5 mg, Sugar 9.5 g
VANILLA ICE CREAM VI
A no-cook vanilla ice cream! This recipe contains raw eggs. It is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
Provided by Melissa
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 50m
Yield 32
Number Of Ingredients 7
Steps:
- Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 20.3 g, Cholesterol 33.8 mg, Fat 3.3 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 89.2 mg, Sugar 20.3 g
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- Use this recipe to have fun making simple ice cream. Ice cream made this way doesn't contain egg yolk, which makes it less rich and creamy than ice cream you may be used to. However, it is quick and easy to make, especially if you have a friend or two to help out. Kids often enjoy making this ice cream, since most of the process involves tossing it back and forth or shaking it.
- Crush ice. You can purchase pre-crushed ice, or make your own from ice cubes or blocks of ice. Place the ice in a plastic bag and gently, slowly bash the bag with a wooden mallet to break up the ice. Alternatively, use a heavy-duty food processor to break up the ice with brief pulses.
- Fill a large container halfway full of crushed ice. Use a large container that can be tightly closed, and that won't easily break when shaken around. You can buy an "ice cream ball" for this purpose, which is sturdy and fun to throw around, but you can easily use a gallon-sized zip lock bag or a large plastic jar instead. The container must be large enough to contain the ice cream mixture as well as the ice. Use an even larger container if you are doubling the recipe.
- Shake rock salt into the ice. Add 6 tablespoons (90 mL) rock salt directly onto the ice, seal the container, and shake until the salt and ice are mixed. It may seem strange, but the rock salt actually cools the ice down! Ice cream will not freeze in a container of regular ice, but salt provides the colder temperature it needs. Rock salt is sometimes sold as "ice cream salt." Ordinary table salt can also be used, but the smaller grains may cool the mixture too rapidly, making your ice cream freeze unevenly.
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- Start by setting up a double boiler (a heatproof bowl set over a pot with an inch of simmering water), and prepare an ice bath that the bowl can be set into later. Place the eggs, egg yolks, 1/2 cup sugar, and salt into the bowl. Split the vanilla bean down the middle and scrape out the seeds, and add those and the scraped vanilla bean to the bowl as well. Cook for about 10 minutes, whisking frequently so the egg doesn’t scramble**, until the mixture reaches 160 degrees F on an instant read thermometer. Immediately remove the custard and place it into the ice bath to cool, and remove the vanilla bean.
- **If you do happen to scramble some of the eggs, don’t worry. Just strain the custard through a fine mesh sieve after it’s reached 160 and beat air back into it with a hand mixer.
- In a medium bowl using a mixer, whip the heavy cream until a little frothy. Add in the 2 tbsp sugar and 1 tsp vanilla extract, and whip to soft peaks.
- Remove the egg custard from the ice bath, and add 1/3 of the whipped cream to it to lighten. Fold in the rest of the cream and pour into a container. Place plastic wrap directly on the surface of the custard so a skin doesn’t form. Freeze immediately for 4-6 hours, depending on your freezer. Enjoy your homemade ice cream!!!!
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