Easy Homemade Vanilla Ice Cream N Cookies Recipes

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.

HOMEMADE VANILLA ICE CREAM

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.

EASY COOKIES 'N' CREAM ICE CREAM

Steps:

• Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
• Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
• Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet, break up the cookies being sure to leave some larger pieces. Store the cookies in the freezer.
• Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.)
• Store in an air tight container and freeze for an additional 2 hours.

ICE CREAM COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream the butter and sugar.
• Beat the egg yolk. Add the egg and vanilla to the butter/sugar mixture; beat well. Add the flour.
• Drop cookies onto an ungreased cookie sheet and bake for 15 to 20 minutes.

HOMEMADE COOKIES-AND-CREAM ICE CREAM

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.)
• Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
• Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

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.

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.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• Whisk all ingredients together and process according to your ice cream machine directions. If desired, add toppings or add-ins in the last minute of churning, mix in by hand, or layer in by hand. Freeze in freezer until firm.

EASY HOMEMADE VANILLA ICE CREAM 'N COOKIES

Steps:

• In large bowl, combine sweetened condensed milk, egg yolks and vanilla; mix well.
• Fold in whipped cream and cookies.
• Pour into 9 x 5 inch loaf pan or other 2-quart container; cover.
• Freeze 6 hours or until firm.
• Let stand 5 minutes before serving.

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.