Soft Scoop Vanilla Ice Cream Recipes
SOFT SCOOP VANILLA ICE CREAM
this ice cream is so easy to make and tastes amazing!
Provided by Barneys baking
Time 6h10m
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Put all the ingredients in a bowl
- Using a stand mixer or electric whisk, whisk everything together until the mixture is to thick peaks
- Pour the mixture into a freezer container and freeze for 6 hours or overnight
- Serve and eat
"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
HONEY ICE CREAM
Honey Ice Cream recipe sweetened with pure honey. It's a homemade version of the classic Häagen-Daz honey vanilla ice cream which has been retired!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 6
Steps:
- Whisk the egg yolks together in a small bowl until smooth. Set aside.
- Heat the cream, milk, honey, and salt in a medium saucepan over medium to medium high heat, stirring occasionally, until it is just barely starting to simmer.
- Remove from the stovetop and temper the egg yolks by slowly pouring a little bit of the hot cream mixture over them, whisking it in as you pour it. Then add the egg yolk mixture to the saucepan and return to the stovetop, again whisking the mixture together as you pour.
- Cook over medium or medium-low heat for 10-12 more minutes, stirring frequently, until slightly thickened. If you are used to making custard-based ice creams, this recipe does not thicken quite as much as others I have made, as the honey keeps it relatively thin, but it should thicken somewhat.
- Pour the custard over a fine mesh strainer, to catch any bits of egg, into a container for chilling. Add the vanilla extract and stir to combine.
- Cover and chill for at least 6 hours or overnight.
- Churn ice cream in an ice cream maker according to the manufacturer's instructions.
- Smooth the ice cream into a freezer safe container and freeze for at least a few hours before enjoying. Best within a couple days.
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- Combine all ingredients in a large bowl and use a hand blender to combine ingredients, about one minute. Just be sure to whisk away any clumps of milk powder that form in the mix. You can also use a blender.
- Cover and reserve in the fridge until you’re ready to churn. It’s important to keep the ice cream base really cold.
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- Plan ahead. No matter which type of machine you’re using, you’ll need to plan. A pre-freeze bowl needs to be in the freezer preferably overnight to make sure it’s frozen solid (you can check it is by shaking, there should be no liquid sloshing around).
- Ensure your ingredients are cold. Even a built-in freezer model which is off and running at the flick of a switch, needs the custards, base creams and anything else you are going to add to be as cold as possible.
- Go full-fat. Ice cream is a treat and though it may be possible to make a good low-fat one, it’s much harder. The best ice cream is full of flavour thanks to the richness of the ingredients and needs plenty of fat for it to churn well, this is not the time to skimp.
- Beware some ingredients. Be sparing with some ingredients you add to your ice cream. Alcohol makes a rich background flavour – who doesn’t love a little rum and raisin?
- Let it sit before serving. Unless you’re eating your homemade ice cream immediately, you’ll be storing it in the freezer. Commercial ice cream coming straight from the freezer is mostly soft and scoops easily.
- Always start the motor before pouring. Never add your ice cream base to the freezer bowl without the motor running. If you do, the cream will freeze onto the sides of the bowl and could potentially damage the machine.
- Care for your machine. You have made fabulous ice cream; now your machine needs some TLC. Once your ice cream is made, the paddles, lids and accessories can be washed immediately either in the dishwasher or by hand according to the manufacturer’s advice.
- Use a good recipe. Once you start making delicious homemade ice cream, your only limitation is your imagination. A good source of tried, tested, and trusted recipes is a great way to expand your repertoire.
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