HONEY VANILLA ICE CREAM
There's nothing better than homemade ice cream! Honey Vanilla Ice Cream is so delectable! It's perfect on its own, with cake, pies or with chocolate sauce.
Provided by Emily Sunwell-Vidaurri
Categories Sweet Treats
Time 30m
Number Of Ingredients 4
Steps:
- Add cream, vanilla and honey to blender.
- Blend on a lower setting just until smooth and combined, about 3-5 seconds. Be careful not to blend too long, you don't want the cream to turn to butter or get a lot of air in the mixture. If any foam forms on the top, remove this with a spoon.
- Pour mixture into ice cream maker.
- Turn machine on and mix according to your ice cream maker's instructions.
- Ice cream will start to have a "soft serve" texture when it is done. This is my family's favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden.
Nutrition Facts : Calories 318 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 34 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1/2 cup, Sodium 25 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HOMEMADE VANILLA HONEY ICE CREAM
My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date "new fangled" ice cream machine. Since he was a bee farmer he had this made every honey bee season.
Provided by kittenangel2001
Categories Frozen Desserts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
- *You can substitute maple syrup for the Honey to make it into maple ice cream.
- Variations.
- Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
- Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.
Nutrition Facts : Calories 344.6, Fat 22.2, SaturatedFat 13.8, Cholesterol 80.5, Sodium 74.4, Carbohydrate 32.8, Sugar 30, Protein 4.7
VANILLA-HONEY SOFT SERVE ICE CREAM
You don't need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni's Splendid Ice Creams). This helps hold the custard's emulsification even during freezing. This ice cream is best served right out of the food processor or blender, but if you want to make it entirely ahead, take it out of the freezer 20 minutes before serving. If you would like to make this recipe with an ice cream maker, freeze the custard according to manufacturer's directions after cooling it completely.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 1/2 pints
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together yolks, sugar, honey, vanilla and salt until smooth.
- In a medium saucepan over medium heat, bring cream to a simmer.
- Whisking the yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thick enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Strain into a heatproof bowl and whisk in cream cheese until completely melted.
- Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into 3 or 4 ice cube trays. Freeze for at least 3 hours or overnight (or up to 1 week).
- Using an offset spatula or butter knife, pop out ice cream cubes. Transfer to a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 90 milligrams, Sugar 16 grams
"SOFT SERVE" VANILLA ICE CREAM
Very similar to soft serve ice cream found at restaurants, fast food places and various stores. You may need to change the amounts based on the size of your ice cream maker/turner!
Provided by admin
Categories Frozen Desserts
Time 27m
Yield 1 gallon
Number Of Ingredients 5
Steps:
- Place milk in electric mixing bowl.
- Make pudding according to directions on box.
- Add pudding & sugar to mixer, blend well.
- Add Cool Whip and Vanilla to mixer, blend well.
- Pour mixture into 1 gallon ice cream maker.
Nutrition Facts : Calories 4434.1, Fat 130.2, SaturatedFat 94.8, Cholesterol 273.3, Sodium 4282.3, Carbohydrate 754, Sugar 661.9, Protein 66.9
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