|
|
Ice Cream Index Visit the Churn for Everything Ice Cream..Shop for Ice Cream Makers, Cookbooks, Mixes, Accessories and more....
|
Vanilla Ice Cream Recipe Collection
Recipe #1-Ben and Jerry's French Vanilla Ice Cream Recipe - (Copy Kat)
Directions: Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Recipe #2 - Old Fashioned Vanilla Bean Ice Cream
Direction: Over low heat or in a double boiler in a large stock pan combine the sugar, heavy cream and milk. Scrap the vanilla beans by making a slice vertically down the bean and scraping along the inside. Add the vanilla beans and seeds to the cream mixture. Do not a boil. Separate bowl beat eggs with a wire whisk. When the cream mixture has begun to simmer carefully remove 1 full cup of the warmed mixture. Gradually add the warmed mixture to the eggs beating constantly. When the eggs have been incorporated with the warmed cream mixture, add the contents to the pan stirring constantly. Cook until it has become thickened and can coat the back of a wooden spoon (will reach 170F). Chill in the refrigerator for at least 4 hours, or overnight. Pour into the ice cream maker and follow the manufacturer's instructions for freezing.
Recipe #3 - Quick and Easy Vanilla Ice Cream
Directions: Scald the milk until bubbles form around the edges. Remove from the heat and add your sugar and salt. Stir until the sugar and salt dissolves. Stir in the Half and Half, vanila and the whipping cream. Cover and refrigerate for 30 minutes. Freeze as directed by your ice cream machine instructions.
Recipe #3 - Dairy Free Vanilla Ice Cream
Directions: In a blender you need to combine the coymilk powder, water and soymilk until they are well blended. combine the soymilk mixture with the sugar, vanilla and vinegar in a small saucepan over medium heat. Stir constantly and cook util the mixture is thick and syrupy in consistency. Pour the mixture into a 9" x 5" metal loaf pan and place in the freezer uncovered for one hour. Remove the pan and scrape the ice cream into a blender and blend on high for 30 seconds or until the mixture is creamy. Place the mixture back in the pan and put it back into the freezer. REpeat the procudrue every 30 minutes three more times. After the last time let the ice cream freeze for one hour before you serve it.
|
|||||||||
|
|
||||||||||
