Rich homemade French vanilla ice cream?!
Hi, I'm trying to find a good recipe for the ice cream!.
I have some requirements though:
The recipe must not call for ice cream maker as I don't have the machine!.
I'd prefer it if the result is a creamy rich ice cream, like the Movenpick ice creams maybe!.
Its preferable if the recipe contained use of vanilla beans instead of vanilla essence/extract, as they seem to taste more artificial!.
Any suggestions!? ThanksWww@FoodAQ@Com
I have some requirements though:
The recipe must not call for ice cream maker as I don't have the machine!.
I'd prefer it if the result is a creamy rich ice cream, like the Movenpick ice creams maybe!.
Its preferable if the recipe contained use of vanilla beans instead of vanilla essence/extract, as they seem to taste more artificial!.
Any suggestions!? ThanksWww@FoodAQ@Com
Answers:
Makes 1 litre
Ingredients
6 egg yolks
125g caster sugar
400ml milk
1 vanilla bean, split
300ml thick cream (48% fat content)
Method
Place the egg yolks and sugar in a large mixing bowl and beat with electric hand beater until thick and pale!. Place the milk in a saucepan, scrape the seeds from the vanilla bean and add to the milk with the pod, then heat over medium heat until scalding point!. Remove from heat and set aside to infuse for 10 minutes!. Discard pod and reheat milk to scalding point, then strain over the egg mixture and beat until just combined!. Return the mixture to a clean saucepan and place over low heat!. Cook, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon - don't allow it to boil (this can take up to 20 minutes)!.
Pour the custard into a bowl and sit over a bowl of ice, stirring until cool!. Cover the surface of the custard with plastic wrap to prevent a skin from forming and place in the fridge to chill completely!. Whisk the cream into the cold custard until well combined, then pour into a shallow plastic container, cover and freeze until frozen at the edges (this can take up to 1 1/2-2 hours)!.
Remove the ice-cream from the freezer, beat with electric hand beater until smooth, then return to the freezer!. Repeat this step 2 or 3 more times (beating the ice-cream prevents the formation of ice crystals)!. Alternatively, churn the mixture in an ice-cream machine to manufacturer's instructions!.Www@FoodAQ@Com
Ingredients
6 egg yolks
125g caster sugar
400ml milk
1 vanilla bean, split
300ml thick cream (48% fat content)
Method
Place the egg yolks and sugar in a large mixing bowl and beat with electric hand beater until thick and pale!. Place the milk in a saucepan, scrape the seeds from the vanilla bean and add to the milk with the pod, then heat over medium heat until scalding point!. Remove from heat and set aside to infuse for 10 minutes!. Discard pod and reheat milk to scalding point, then strain over the egg mixture and beat until just combined!. Return the mixture to a clean saucepan and place over low heat!. Cook, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon - don't allow it to boil (this can take up to 20 minutes)!.
Pour the custard into a bowl and sit over a bowl of ice, stirring until cool!. Cover the surface of the custard with plastic wrap to prevent a skin from forming and place in the fridge to chill completely!. Whisk the cream into the cold custard until well combined, then pour into a shallow plastic container, cover and freeze until frozen at the edges (this can take up to 1 1/2-2 hours)!.
Remove the ice-cream from the freezer, beat with electric hand beater until smooth, then return to the freezer!. Repeat this step 2 or 3 more times (beating the ice-cream prevents the formation of ice crystals)!. Alternatively, churn the mixture in an ice-cream machine to manufacturer's instructions!.Www@FoodAQ@Com
I have a great recipe that my grandmother taught me!. Go to Harris Teeter and pick up some Ben & Jerry's!. Then dump the contents into one of your own containers and throw out the original container!. Voila! Homemade ice cream!Www@FoodAQ@Com
Old-Fashioned Homemade Ice Cream
6 eggs
2 cups sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
13-ounce can evaporated milk (1-1/2 cups plus 2 tablespoons)
1 gallon whole milk
chipped ice
rock salt
In a large mixing bowl, beat eggs!. Add sugar gradually, stirring constantly!. Add salt, vanilla and canned milk!. Add about a pint of the fresh milk and mix!.
Pour mixture into ice cream freezer can!. Add enough of the remainder of the milk to fill can to the middle of the top board of dasher!. (If the freezer can has a "fill" line on it, fill no higher than that line!.)
Assemble the ice cream freezer!. Add alternating layers of chipped ice and rock salt to barrel around freezer can!. Crank freezer until ice cream begins to freeze (cranking will become harder as ice cream freezes), adding more ice and salt, as needed!. When handle becomes difficult-to-impossible to turn, remove turning mechanism, and carefully remove top from freezer can; remove dasher!. Replace top!. Cover can with more ice and salt!. Cover ice with an old towel, allowing ice cream to "cure" for at least 1 hour!. If yours is an electric freezer, follow manufacturer's directions, but the curing step is essential!.
OR
Vanilla Bean Ice Cream Base
10 cups heavy cream
5 cups whole milk
Pinch salt
3 cups sugar
3 vanilla beans
24 large egg yolks
Variations:
Chocolate-Chocolate Chunk Ice Cream:
3/4 cup whole milk
16 ounces semisweet chocolate, chopped in chunks
Strawberry Cheese Cake Ice Cream:
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved
Peanut Butter Cookie Dough Ice Cream:
1 tube ready to bake peanut butter cookie dough, cut in large pieces
To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot!. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor!. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar!. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes!. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor!.
In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk!. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes!.
Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture!. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low!. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil!.)
Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour!. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away!. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions!. When done, the ice cream will be the consistency of "soft serve!."
To harden the ice cream fully, freeze in plastic covered containers!.
Flavor Variations:
Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat!. Add 12 ounces of the chopped chocolate and stir until completely melted!. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated!. Chill and process as directed in the master recipe!. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the "soft-serve" stage!. Churn another 1 to 2 minutes just until combined!.
Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker!. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage!. Continue to churn for an additional 5 minutes or until combined but still chunky!.
Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the "soft-serve" stage!. Continue to churn for an additional 1 to 2 minutes until combined but still chunky
http://www!.foodsci!.uoguelph!.ca/dairyedu/!.!.!.Www@FoodAQ@Com
6 eggs
2 cups sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
13-ounce can evaporated milk (1-1/2 cups plus 2 tablespoons)
1 gallon whole milk
chipped ice
rock salt
In a large mixing bowl, beat eggs!. Add sugar gradually, stirring constantly!. Add salt, vanilla and canned milk!. Add about a pint of the fresh milk and mix!.
Pour mixture into ice cream freezer can!. Add enough of the remainder of the milk to fill can to the middle of the top board of dasher!. (If the freezer can has a "fill" line on it, fill no higher than that line!.)
Assemble the ice cream freezer!. Add alternating layers of chipped ice and rock salt to barrel around freezer can!. Crank freezer until ice cream begins to freeze (cranking will become harder as ice cream freezes), adding more ice and salt, as needed!. When handle becomes difficult-to-impossible to turn, remove turning mechanism, and carefully remove top from freezer can; remove dasher!. Replace top!. Cover can with more ice and salt!. Cover ice with an old towel, allowing ice cream to "cure" for at least 1 hour!. If yours is an electric freezer, follow manufacturer's directions, but the curing step is essential!.
OR
Vanilla Bean Ice Cream Base
10 cups heavy cream
5 cups whole milk
Pinch salt
3 cups sugar
3 vanilla beans
24 large egg yolks
Variations:
Chocolate-Chocolate Chunk Ice Cream:
3/4 cup whole milk
16 ounces semisweet chocolate, chopped in chunks
Strawberry Cheese Cake Ice Cream:
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved
Peanut Butter Cookie Dough Ice Cream:
1 tube ready to bake peanut butter cookie dough, cut in large pieces
To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot!. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor!. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar!. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes!. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor!.
In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk!. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes!.
Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture!. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low!. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil!.)
Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour!. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away!. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions!. When done, the ice cream will be the consistency of "soft serve!."
To harden the ice cream fully, freeze in plastic covered containers!.
Flavor Variations:
Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat!. Add 12 ounces of the chopped chocolate and stir until completely melted!. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated!. Chill and process as directed in the master recipe!. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the "soft-serve" stage!. Churn another 1 to 2 minutes just until combined!.
Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker!. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage!. Continue to churn for an additional 5 minutes or until combined but still chunky!.
Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the "soft-serve" stage!. Continue to churn for an additional 1 to 2 minutes until combined but still chunky
http://www!.foodsci!.uoguelph!.ca/dairyedu/!.!.!.Www@FoodAQ@Com