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
NO COOK VANILLA ICE CREAM
This recipe came with an RCW Ice cream freezer bought in 1989. It has been a family favorite ever since! This makes approx. four quarts of ice cream.
Provided by Lnz3598
Categories Frozen Desserts
Time 40m
Yield 4 Quarts
Number Of Ingredients 7
Steps:
- Combine eggs, cream sugar, salt, and vanilla in bowl and mix thoroughly with mixer.
- Pour into ice cream freezer bowl, add the sweetened condensed milk and stir well.
- Add enough whole milk to go to the fill line on your ice cream freezer bowl and stir.
- Follow the directions on your ice cream freezer to freeze the ice cream.
SIMPLE HOMEMADE VANILLA ICE CREAM
Steps:
- In a large bowl, whisk all ingredients together until well mixed. Stir until the sugar dissolves. When adding the vanilla flavor, you can switch out the vanilla extract for vanilla bean. It's so so yummy! Just split open the vanilla beans with a small knife, and scrape the seeds into the ice cream mixture and mix well. If you can, refrigerate the mixture for 30 minutes or more (even overnight) for full vanilla flavor. It also helps it freeze faster! Pour the mixture into your ice cream freezer, and churn ice cream according to the manufacturer's instructions. Place the ice cream in an airtight plastic container, and store at the back of the freezer. You can eat the ice cream right away, but it's more of a soft-serve ice cream at that point. Freeze for a couple of hours before serving if you want to be able to scoop the ice cream.
NO COOK ICE CREAM
Steps:
- In a large bowl, combine the milk, heavy cream, sugar, vanilla bean seeds, salt, strawberries, and strawberry jam. Mix well with a wooden spoon. Add to an ice cream machine and process according to the manufacturer's directions.
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- Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
- Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
- Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
- Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
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