VANILLA CUSTARD ICE CREAM
"When we were growing up on the farm, homemade ice cream was our favorite dessert," recalls Lucile Proctor of Panguitch, Utah, who now makes it for her own family. Enjoy her recipe "solo" or topped with sauce, fruit or nuts for a spectacular sundae.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 quarts.
Number Of Ingredients 8
Steps:
- In a Dutch oven, melt butter. Pour in milk and 1 cup of sugar. Bring to a boil over medium-high heat, stirring occasionally. , Combine flour and remaining sugar; add to pan. Bring to a boil, stirring constantly. Cook and stir for 2 minutes; remove from the heat. , In a bowl, beat egg whites until stiff peaks form. While beating, gradually add yolks. Stir in 1 cup of hot milk mixture. Return all to kettle; cook and stir for 2 minutes (do not boil). Chill. Add cream and vanilla; mix well. , Freeze in an ice cream maker according to manufacturer's directions. Serve with fruit if desired.
Nutrition Facts :
SPRING HOLLOW FARM'S VANILLA CUSTARD ICE CREAM
A friend of mine gave me an ice cream recipe a few years ago. I have since tweaked that recipe and use our farm fresh goat milk as well. You can use whole cow milk, but I would add a cup or two of heavy cream with it. I use this same base making strawberry ice cream, just adding the macerated strawberries to it before churning. (or any fruit really) This ice cream is always a hit at get togethers ! I like to serve it with a homemade hot fudge sauce. Nothing says summer like a homemade Hot Fudge Sunday... made totally from scratch !
Provided by Millie Johnson @BISCUITMAKR
Categories Ice Cream & Ices
Number Of Ingredients 8
Steps:
- Add everything to a large pot and stir very well with a whisk. Turn heat onto medium and heat almost to a boil.
- Strain through a fine mesh strainer then cool mixture. Now put into ice cream maker, lock it down and pack ice and ice cream salt around the outside. Run ice cream maker till it stops. (20-30 min. or longer) Serve right away or put into container and freeze.
- ** Sometimes I will make up the ice cream mix the day before or morning of, the day to be used. *** The cooler the mixture, the faster it will make ice cream. *** In the pictures I am making a triple batch. (hence the 3 jars, lol)
- ** If using regular milk, you may want to reduce amount of milk to 5 cups, and add in 1 1/2 cups heavy cream.
CREAMY VANILLA CUSTARD ICE CREAM
This ice cream is a classic and scrumptious use for milk and whipping cream. It is the most wonderful custard I've ever tasted, and my family and guests have loved it for years.-Margaret Gage, Roseboom, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.
Nutrition Facts : Calories 227 calories, Fat 17g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 70mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.
VANILLA CUSTARD ICE CREAM
Make and share this Vanilla Custard Ice Cream recipe from Food.com.
Provided by PalatablePastime
Categories Frozen Desserts
Time 30m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
- Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
- Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160°F (use a thermometer to measure), about 10-12 minutes.
- Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
- When custard is just barely warm, stir in the cream and vanilla.
- Refrigerate mixture until ready to use.
- Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
- Note: Due to differences in operating times on various machines, that is not included in the prep time.
Nutrition Facts : Calories 287.6, Fat 24, SaturatedFat 14.6, Cholesterol 126.1, Sodium 57.2, Carbohydrate 15.9, Sugar 14.2, Protein 2.8
CREAMY VANILLA CUSTARD ICE CREAM
Make and share this Creamy Vanilla Custard Ice Cream recipe from Food.com.
Provided by startnover
Categories Frozen Desserts
Time 20m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine half and half, sugar, and egg yolks in a medium sauce pan.
- Cook stirring constantly over low heat till bubbles form around the edges of the pan.
- Chill then pour into cream canister.
- Stir in whipping cream and vanilla.
- Freeze according to your ice cream maker's directions.
- Add extras after freezing.
Nutrition Facts : Calories 2771.8, Fat 220.2, SaturatedFat 132.8, Cholesterol 1496.9, Sodium 310.6, Carbohydrate 177.5, Sugar 152.8, Protein 26.6
VANILLA/ORANGE CUSTARD ICE CREAM
Swirl orange and vanilla ice cream together to make Creamsicle-type ice cream. Delicious! Orange flavoring is used for candy-making.
Provided by manushag
Categories Dessert
Time 1h
Yield 1 Gallon
Number Of Ingredients 9
Steps:
- Beat eggs in a small bowl and set aside.
- Heat half and half in a heavy sauce pan.
- Add sugar and corn syrup.
- Slice open vanilla bean and add to pot. Of using vanilla extract, add vanilla at the same time as heavy cream.
- When almost simmering, slowly add a half cup of hot milk to eggs, whisking quickly.
- Add tempered eggs to pot and whisk quickly.
- Cook on low for 3 minutes. Remove from heat.
- Pour through fine mesh strainer to remove any cooked egg particles, and vanilla bean.
- Cool before adding heavy cream and vanilla extract, if using.
- Divide into 2 bowls. Add orange juice concentrate and orange flavoring to one bowl. Stir and taste. Add more, if necessary, until taste is to your liking.
- Chill in refrigerator four hours or overnight, before freezing in your ice cream maker. Freeze plain vanilla first. Remove to container and place in your freezer. Freeze orange mixture. Swirl into vanilla, or Freeze in separate container.
Nutrition Facts : Calories 4122.9, Fat 274, SaturatedFat 166.3, Cholesterol 1478.7, Sodium 1280.1, Carbohydrate 390.4, Fiber 0.6, Sugar 269.2, Protein 51.8
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