Creamyvanillaicecream Recipes

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VANILLA ICE CREAM



Vanilla Ice Cream image

No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.

Provided by Ginger

Categories     Desserts     Frozen Dessert Recipes     Ice Cream     Vanilla Ice Cream Recipes

Time 3h30m

Yield 8

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
¾ cup white sugar
1 tablespoon vanilla extract

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.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g

VANILLA ICE CREAM - CREAMY & DELICIOUS



Vanilla Ice Cream - Creamy & Delicious image

I make this recipe in my Cuisinart Ice Cream Maker (ICE-20) and it comes out so creamy and delicious - better then Hagen Daz! The secret is the custard that you make prior to adding it to the ice cream maker. How good is this ice cream? My DS decided to do a science project called Taste vs. perception. We were going to give out samples of vanilla ice cream and vanilla ice cream with red food coloring in it so it looked like strawberry ice cream, then ask people which flavor they liked better. We set up our ice cream stand outside of a movie theatre and had over a hundred people sample both ice creams (we served them in little sample cups with tiny spoons). People were telling us that it was the best vanilla or strawberry ice cream that they ever tasted. People were begging me for the recipe. One woman ate so many samples that we had to close down until she left. Word got out and people were actually coming out of the theater to sample our ice cream (staff too). Over a hundred people can't be wrong - this is great ice cream! Oh yes, the results: Only about 14% of the people figured out it was the same flavor and most of them were teenagers. The others couldn't tell and even though they thought both tasted really good, they liked the flavor of one over the other. And yes, my son got an A on his project!

Provided by LexiGirl 2

Categories     Frozen Desserts

Time 1h

Yield 10-14 1/2 cup servings

Number Of Ingredients 5

4 egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

  • In a bowl, mix the egg yolks with the sugar. Stir until thick (once its mixed well it will be thick).
  • In a saucepan, scald the milk (bring slowly to a boil).
  • Slowly pour the hot milk into the egg yolk mixture, stirring constantly.
  • Pour the mixture back into the saucepan (I use a larger saucepan for this part) and heat gently, stirring until the custard thickens. Be careful not to bring it to a boil or it will curdle. When you can see a film form over the back of the spoon, remove the saucepan from the heat. Let cool.
  • Once cool, stir the heavy cream and vanilla extract into the custard mixture.
  • Take out the ice cream maker's frozen bowl and set it into the ice cream maker. Put in the arm. Put the top on. Turn the ice cream maker on. Pour the mixture into the ice cream maker. You will have yummy ice cream in 25 minutes.

Nutrition Facts : Calories 157.8, Fat 11.2, SaturatedFat 6.5, Cholesterol 101.5, Sodium 22.6, Carbohydrate 12.2, Sugar 11.4, Protein 2.2

CREAMY VANILLA ICE CREAM



Creamy Vanilla Ice Cream image

A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1-1/2 quarts.

Number Of Ingredients 6

2 eggs
1 cup sugar
1/4 teaspoon salt
2-1/2 cups heavy whipping cream
2 cups half-and-half cream
2-1/4 teaspoons vanilla extract

Steps:

  • In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. , Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

Nutrition Facts : Calories 303 calories, Fat 23g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 99mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

CREAMY DREAMY VANILLA ICE CREAM



Creamy Dreamy Vanilla Ice Cream image

Provided by Duff Goldman

Categories     dessert

Time 1h30m

Yield 1 generous quart

Number Of Ingredients 5

3 cups half-and-half
One 14-ounce can sweetened condensed milk
1/4 cup granulated sugar
Seeds scraped out from 1 vanilla bean, or 1 tablespoon pure vanilla extract
Pinch kosher salt

Steps:

  • Whisk the half-and-half, condensed milk, sugar, vanilla seeds and salt together until sugar is dissolved. Churn the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.)
  • Transfer the ice cream to a freezer-safe container and freeze until firm, at least 1 hour, before serving.

HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether you serve it in a cone, with pie or as a base for candy or cookie mix-ins.

Provided by Food Network Kitchen

Time 4h35m

Yield 1 generous quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks

Steps:

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

BEST EVER VANILLA ICE CREAM



Best Ever Vanilla Ice Cream image

This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4.5 cups.

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup sugar
1/8 teaspoon salt
1 vanilla bean
6 large egg yolks

Steps:

  • In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE



Old Fashioned Homemade Vanilla Ice Cream Recipe image

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
2 teaspoons vanilla
Pinch salt

Steps:

  • Whisk all ingredients together until sugar dissolves.
  • Pour into the bowl of an ice cream machine.
  • Freeze according to the ice cream maker's instructions.
  • After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
  • Serve with your favorite toppings.

ULTIMATE VANILLA ICE CREAM



Ultimate vanilla ice cream image

Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?

Provided by Angela Nilsen

Categories     Dessert, Dinner, Lunch, Treat

Time 2h

Yield 8 big scoops

Number Of Ingredients 6

284ml carton double cream
300ml full fat milk
115g golden caster sugar
1 vanilla pod
3 large free-range egg yolks
have lots of ice cubes at the ready

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.

Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

VANILLA ICE CREAM



Vanilla Ice Cream image

Looking for a frozen dessert? Then check out this delicious vanilla ice cream recipe that's made in just 10 minutes - a delightful treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Yield 4

Number Of Ingredients 6

3 large egg yolks, slightly beaten
1/2 cup sugar
1 cup milk
1/4 teaspoon salt
2 cups whipping (heavy) cream
1 tablespoon vanilla

Steps:

  • In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook just to boiling over medium heat, stirring constantly (do not boil).
  • Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
  • Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 150 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving (1/2 cup), Sodium 110 mg, Sugar 16 g, TransFat 1/2 g

OLD-FASHIONED VANILLA ICE CREAM



Old-Fashioned Vanilla Ice Cream image

Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 quarts

Number Of Ingredients 5

4 cups heavy cream
1 1/2 cups sugar
Pinch of salt
2 tablespoons pure vanilla extract
2 cups milk, or half-and-half

Steps:

  • In a large bowl, whisk together all ingredients. Transfer to an ice-cream maker, and freeze following manufacturer's instructions. Store in an airtight container.

LIGHT AND CREAMY VANILLA ICE CREAM - ANNE OF GREEN GABLES



Light and Creamy Vanilla Ice Cream - Anne of Green Gables image

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I have never tasted ice cream. Diana tried to explain what it was like, but I guess ice cream is one of those things that are beyond imaginations." (from Anne of Green Gables, XIII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. (Cooking time is freezing time)

Provided by Diana 2

Categories     Frozen Desserts

Time 5h

Yield 6 cups, 12 serving(s)

Number Of Ingredients 10

2 teaspoons gelatin
1/4 cup cold water
1 cup milk
1/2 cup sugar
3 tablespoons corn syrup
1 teaspoon flour
salt, pinch of
1 egg, separated
2 cups whipping cream
1 tablespoon pure vanilla extract

Steps:

  • You Will Need:.
  • double boiler.
  • measuring spoons.
  • measuring cups.
  • small saucepan.
  • wooden spoon.
  • 2 small mixing bowls.
  • fork.
  • wire strainer.
  • electric mixer.
  • 2 large mixing bowls.
  • rubber spatula.
  • metal bowl or pan.
  • Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
  • Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
  • Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove.
  • Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
  • To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water.
  • Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
  • Put the lid on and cook the mixture over boiling water for another 10 minutes.
  • Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
  • Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute.
  • Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
  • When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
  • In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
  • Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
  • Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla.
  • Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.

Nutrition Facts : Calories 206.8, Fat 15.8, SaturatedFat 9.7, Cholesterol 74.8, Sodium 31.9, Carbohydrate 14.3, Sugar 9.8, Protein 2.4

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Grandmother would bring out the container she’d filled with all of the ingredients and then Granddaddy would slide it into place in the ice cream churn, fill it halfway with ice, a layer of …
From addapinch.com


CREAMY VANILLA ICE CREAM – VAIN FOODS
Combine all ingredients in a blender and blend for 45 seconds. Chill a minimum of 2 hours, mine chilled overnight in the fridge.Before freezing, blend again to incorporate air. Freeze according …
From vainfoods.com


HOMEMADE VANILLA ICE CREAM RECIPE - GREAT EIGHT FRIENDS
2021-05-20 Instructions. In a medium bowl, combine the milk and the sugar, until the sugar is dissolved, about 1 – 2 minutes on low speed, if using a hand mixer. Stir in the heavy cream, …
From greateightfriends.com


CLASSIC HOMEMADE VANILLA ICE CREAM - THE FLAVOR BENDER
2019-06-13 I like to go with 6. Place the egg yolks, sugar, vanilla bean caviar (or extract) and salt in a saucepan and whisk until pale and thick. Pour the full cream milk and cream into the …
From theflavorbender.com


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