Basic Vanilla Ice Cream Recipes

EASY HOMEMADE VANILLA ICE CREAM RECIPE

Steps:

• Place sweetened condensed milk, heavy whipping cream and vanilla in a large mixing bowl.
• Beat with a whisk for 3-5 minutes or until stiff.
• Fold into a loaf pan or shallow baking dish and freeze for 6 hours or overnight.
• Scoop into cones or bowls as desired. Store covered in the freezer.

BASIC VANILLA ICE CREAM

Steps:

• Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C). Remove the bowl from the freezer and attach the assembled clear lid to the bowl.Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

HOMEMADE VANILLA ICE CREAM

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.

ULTIMATE VANILLA ICE CREAM

Steps:

• Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
• Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
• Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
• Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
• Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
• Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
• To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

VANILLA ICE CREAM RECIPE

Steps:

• Add all ingredients to a large bowl. Whisk until combined.
• Add ingredients to the fridge for an hour until nicely chilled.
• Churn ice cream base in an ice cream machine as per manufacturer's instructions.
• Scoop ice cream into airtight container and freeze until fully hardened. Usually, 2 hours will do it.

BASIC VANILLA ICE CREAM

Steps:

• Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in the refrigerator for 30 minutes, or until the mixture reaches 45F (7C).Remove the bowl from the freezer and attach the assembled clear lid to the bowl.Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

SIMPLE VANILLA ICE CREAM

Steps:

• Thoroughly mix all ingredients together.
• Freeze using ice cream machine.

VANILLA ICE CREAM (BASIC CUSTARD STYLE)

Steps:

• Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
• Stir in milk and heat, stirring until thickened.
• Remove from heat and cool mixture.
• Add cream and vanilla, cover and chill mixture.
• Pour into ice cream maker and follow manufactures directions.

VANILLA ICE CREAM

Steps:

• CMC and GMS is commonly available in supermarkets. In a mixing bowl add CMC and GMS first.
• Add milk powder and corn flour. Mix well.
• Add 1/4 cup milk to it. Whisk well so that there are no lumps formed. In a sauce pan take milk and sugar.
• Mix well. Bring to a boil. Now simmer this for 5 mins. Now add in the mixed corn flour mix in this and keep mixing.
• It will thicken immediately. Now boil this for 1 or 2 min. Now pour this in a bowl and add in vanilla and mix well. Now cool this down then strain it.
• Pour it in a shallow freezer safe container and freeze for 3 to 4 hours. Now take it out and use a electric beater or a blender. Add in fresh cream.
• Blend this for 5 to 6 mins till the mix gets light and frothy. Pour back, freeze abd repeat the same blending thing one more time as well.
• Now pour in freezer safe containers, close with airtight lid and freeze overnight. Scoop and serve Vanilla Ice Cream!

BASIC VANILLA ICE CREAM

Steps:

• Bring milk to a boil and reserve about 1/4 cup of the milk. Continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce a bit which will help the ice cream to be creamier.
• Add cornflour, milk powder, GMS and CMC to the reserved 1/4 cup of mill and mix well. Set aside.
• Add sugar to the milk and mix well. Continue to boil for another 8-10 minutes. Taste and adjust for sweetness, if required.
• Lower the heat to medium flame. Slowly add the cornflour mixture to the milk and stir constantly. Keep stirring and you'll start to see that the mixture thickens.
• Keep cooking and stirring till you have a thick sauce like consistency. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.
• This is a CRUCIAL step - Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. This will give a smooth texture to the ice cream.
• As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.
• Once the mixture is cool, add the vanilla extract / essence and mix well.
• Pour into a shallow container (plastic or aluminum), close with a lid and freeze until almost set. It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.
• Take the mixture out, add the cream and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up.
• Again pour into the same container and freeze until set (3-4 hours)
• again remove and whip for 3-4 minutes or until you have a smooth & creamy mixture.
• Set it to freeze one more time. This time, you can reduce the freezer temperature to normal chillness and let the ice cream set for 5-6 hours.
• Scoop and serve!

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

EASY VANILLA ICE CREAM - PRINTABLE RECIPE

Steps:

• Line your loaf tin (if using) and set up your ice cream churner. Then mix the cream and milk together in a jug.
• Whisk in the icing sugar and salt until dissolved.
• Whisk through the vanilla paste until mixed evenly throughout the mixture.
• Pour into your ice cream churner and let it do it's thing for 20-25 mins until thickened.
• Tip the ice cream into your prepared loaf tin and wrap well (or plastic tub). Freeze completely before serving.

VANILLA MILKSHAKE I

Steps:

• In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour into glasses and serve.

BASIC VANILLA ICE-CREAM

Steps:

• MethodCombine the cornflour and ¼ cup of milk in a small bowl, mix well and keep aside.Heat the remaining 2¼ cups of milk in a deep non-stick pan, and allow it to boil on a medium flame for 7 minutes, while stirring occasionally.Add the sugar and the cornflour-milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Cool completely.Once cooled, add the fresh cream and vanilla essence and mix well.Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.Scoop and serve.