Unknownchef86s Basic Vanilla Ice Cream With Variations Recipes

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.

UNKNOWNCHEF86'S BASIC VANILLA ICE CREAM (WITH VARIATIONS)

Steps:

• Stir basic ingredients together until the sugar dissolves. For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
• Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors. Unless otherwise stated, flavorings should be added before pre-chilling or freezing. Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
• Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa. For an added zest, ad 1/8 teaspoon cinnamon.
• Banana: Mash or puree 1 medium-sized banana. Add to vanilla mixture.
• Coffee: Add 2 tablespoons instant coffee.
• Maple Walnut: Reduce sugar to 1/4 cup. Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
• Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
• Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
• Peanut fudge: Follow recipe for chocolate ice cream. Omit cinnamon. Add 1/2 cup peanut butter.
• Mocha: Follow recipe for chocolate ice cream. Omit cinnamon. Add 2 tablespoons of instant coffee.
• Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
• Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream. Add 1 teaspoon rum and a dash of vanilla. If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
• Pistachio: Substitute almond extract for the vanilla extract. Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
• Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
• Peppermint stick: Substitute peppermint extract for vanilla extract. After freezing, stir in 1/4 cup crushed peppermint stick candy.
• Rum raisin: Omit vanilla extract. Add 1 teaspoon rum extract or 2 tablespoons rum. After freezing, stir in 1/4 cup seedless raisins.
• Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
• Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
• Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture. Allow mixture to harden before serving.
• Tutti-frutti: Add 1/4 cup chopped candied fruit.
• Chocolate almond: Follow the recipe for chocolate ice cream. Substitute 1 teaspoon almond extract for vanilla extract. Omit cinnamon. After freezing, add 1/4 cup toasted sliced or slivered almonds.
• Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar. Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes. Cool. Stir butter-nut mixture into ice cream mix before freezing.
• Chocolate marshmallow: Follow recipe for chocolate ice cream. After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.

VANILLA ICE CREAM

Steps:

• Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

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.