I need a recipe for HOMEMADE vanilla ice cream?!
Answers:
Creamy Vanilla Ice Cream
* 2 eggs
* 1 cup sugar
* 1/4 teaspoon salt
* 2 1/2 cups whipping cream
* 2 cups half-and-half cream
* 2 1/4 teaspoons vanilla extract
1!. In a heavy saucepan, combine the first five ingredients!. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F!. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture!. Cover and refrigerate overnight or freeze immediately!. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer!. Freeze according to the manufacturer's directions!.
http://allrecipes!.com/Recipe/Creamy-Vani!.!.!.
But why stop at Vanilla!?Www@FoodAQ@Com
* 2 eggs
* 1 cup sugar
* 1/4 teaspoon salt
* 2 1/2 cups whipping cream
* 2 cups half-and-half cream
* 2 1/4 teaspoons vanilla extract
1!. In a heavy saucepan, combine the first five ingredients!. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F!. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture!. Cover and refrigerate overnight or freeze immediately!. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer!. Freeze according to the manufacturer's directions!.
http://allrecipes!.com/Recipe/Creamy-Vani!.!.!.
But why stop at Vanilla!?Www@FoodAQ@Com
Blueberry Cheesecake Ice Cream
* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/2 cup water
* 1 1/4 cups fresh or frozen blueberries
* 1 tablespoon lemon juice
* GRAHAM CRACKER MIXTURE:
* 2 1/4 cups graham cracker crumbs
* 2 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup butter, melted
* ICE CREAM:
* 1 1/2 cups sugar
* 1 (3!.4 ounce) package instant cheesecake or vanilla pudding mix
* 1 quart heavy whipping cream
* 2 cups milk
* 2 teaspoons vanilla extract
1!. In a small saucepan, combine sugar and cornstarch!. Gradually stir in water until smooth!. Stir in blueberries and lemon juice!. Bring to a boil!. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally!. Cover and refrigerate until chilled!.
2!. In a large bowl, combine the cracker crumbs, sugar and cinnamon!. Stir in butter!. Pat into an ungreased 15-in!. x 10-in!.x 1-in!. baking pan!. Bake at 350 degrees F for 10-15 minutes or until lightly browned!. Cool completely on a wire rack!.
3!. In a large bowl, whisk the ice cream ingredients!. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions!. Refrigerate remaining mixture until ready to freeze!. Whisk before adding to ice cream freezer (mixture will have some lumps)!.
4!. Crumble the graham cracker mixture!. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl!. Freeze!.
http://allrecipes!.com/Recipe/Blueberry-C!.!.!.
Raspberry Ice Cream
* 2 cups fresh or frozen raspberries
* 2 cups whipping cream
* 1 cup half-and-half cream
* 1 cup sugar
* 2 teaspoons vanilla extract
1!. Place the raspberries in a blender; cover and process on medium-high speed until chopped!. Combine all ingredients in the cylinder of an ice cream freezer!. Stir in sugar is dissolved!. Freeze according to manufacturer's directions!.
http://allrecipes!.com/Recipe/Raspberry-I!.!.!.
Rocky Road Ice Cream
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup unsweetened cocoa powder
* 2 cups heavy cream
* 1 cup light cream
* 1 tablespoon vanilla extract
* 1/2 cup chopped pecans
* 1 cup miniature marshmallows
1!. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes!. Remove from heat , and allow to cool slightly!. Stir in heavy cream, light cream, and vanilla!. Refrigerate until cold!.
2!. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions!. Stir in nuts and marshmallows halfway through the freezing process!.
http://allrecipes!.com/Recipe/Rocky-Road-!.!.!.Www@FoodAQ@Com
* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/2 cup water
* 1 1/4 cups fresh or frozen blueberries
* 1 tablespoon lemon juice
* GRAHAM CRACKER MIXTURE:
* 2 1/4 cups graham cracker crumbs
* 2 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup butter, melted
* ICE CREAM:
* 1 1/2 cups sugar
* 1 (3!.4 ounce) package instant cheesecake or vanilla pudding mix
* 1 quart heavy whipping cream
* 2 cups milk
* 2 teaspoons vanilla extract
1!. In a small saucepan, combine sugar and cornstarch!. Gradually stir in water until smooth!. Stir in blueberries and lemon juice!. Bring to a boil!. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally!. Cover and refrigerate until chilled!.
2!. In a large bowl, combine the cracker crumbs, sugar and cinnamon!. Stir in butter!. Pat into an ungreased 15-in!. x 10-in!.x 1-in!. baking pan!. Bake at 350 degrees F for 10-15 minutes or until lightly browned!. Cool completely on a wire rack!.
3!. In a large bowl, whisk the ice cream ingredients!. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions!. Refrigerate remaining mixture until ready to freeze!. Whisk before adding to ice cream freezer (mixture will have some lumps)!.
4!. Crumble the graham cracker mixture!. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl!. Freeze!.
http://allrecipes!.com/Recipe/Blueberry-C!.!.!.
Raspberry Ice Cream
* 2 cups fresh or frozen raspberries
* 2 cups whipping cream
* 1 cup half-and-half cream
* 1 cup sugar
* 2 teaspoons vanilla extract
1!. Place the raspberries in a blender; cover and process on medium-high speed until chopped!. Combine all ingredients in the cylinder of an ice cream freezer!. Stir in sugar is dissolved!. Freeze according to manufacturer's directions!.
http://allrecipes!.com/Recipe/Raspberry-I!.!.!.
Rocky Road Ice Cream
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup unsweetened cocoa powder
* 2 cups heavy cream
* 1 cup light cream
* 1 tablespoon vanilla extract
* 1/2 cup chopped pecans
* 1 cup miniature marshmallows
1!. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes!. Remove from heat , and allow to cool slightly!. Stir in heavy cream, light cream, and vanilla!. Refrigerate until cold!.
2!. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions!. Stir in nuts and marshmallows halfway through the freezing process!.
http://allrecipes!.com/Recipe/Rocky-Road-!.!.!.Www@FoodAQ@Com
Vanilla Custard Custard Ice Cream
? 1 cup whole milk
? 1/2 cup sugar
? 1 dash salt
? 2 egg yolks, lightly beaten
? 2 cups heavy cream
? 2 teaspoons vanilla extract
Directions
1!.
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve!.
2!.
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature!.
3!.
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes!.
4!.
Place the pan in a sink or basin full of ice water to cool down, continuing to stir!.
5!.
When custard is just barely warm, stir in the cream and vanilla!.
6!.
Refrigerate mixture until ready to use!.
7!.
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating!.
8!.
Note: Due to differences in operating times on various machines, that is not included in the prep time!.Www@FoodAQ@Com
? 1 cup whole milk
? 1/2 cup sugar
? 1 dash salt
? 2 egg yolks, lightly beaten
? 2 cups heavy cream
? 2 teaspoons vanilla extract
Directions
1!.
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve!.
2!.
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature!.
3!.
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes!.
4!.
Place the pan in a sink or basin full of ice water to cool down, continuing to stir!.
5!.
When custard is just barely warm, stir in the cream and vanilla!.
6!.
Refrigerate mixture until ready to use!.
7!.
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating!.
8!.
Note: Due to differences in operating times on various machines, that is not included in the prep time!.Www@FoodAQ@Com
HOMEMADE VANILLA ICE CREAM
2 c!. sugar
1/3 c!. all-purpose flour
1 1/2 tsp!. salt
6 c!. milk
6 eggs
3 c!. heavy or whipping cream
3 tbsp!. vanilla extract
About 10-20 lbs!. cracked ice
About 3 c!. ice cream & cooling rock salt or 2 c!. table salt
Early in day or up to 1 month ahead:
1!. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt!. Beat in milk and eggs until well blended!. Cook over medium low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes!. (Do not boil or mixture will curdle!.) Cover surface with plastic wrap; cool completely, about 3 hours!.
2!. Pour cooled egg mixture, cream and vanilla into 5 or 6 quart ice cream freezer can!. Place dasher in can; cover; place can in freezer bucket; attach motor or hand crank!. Add 2 cups water to bucket!.
3!. Fill bucket half full with ice; sprinkle with 1/4 cup rock salt or 3 tablespoons table salt!. Add about an inch of ice and 1/4 cup rock salt or 3 tablespoons table salt!. Repeat layers of ice and salt until 1" below can lid!. Freeze as manufacturer directs, adding more ice and salt as needed!. Freezing takes about 35 minutes!.
4!. After freezing, ice cream will be soft!. Remove motor or crank; wipe lid clean!. Remove dasher; with spoon, pack down ice cream!. Cover surface of ice cream with waxed paper!. Replace lid and put cork in hole in center; add more ice and salt to cover lid!. Let stand to harden, about 2 to 3 hours, adding ice as needed!. Or, place container in home freezer for 2 to 3 hours!. Makes about 3 1/2 quarts or 28 servings!.
Strawberry Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream!. While egg mixture is cooling, in medium bowl with potato masher or slotted spoon, crush 1 1/2 pints strawberries, hulled with 1 cup sugar and 2 tablespoons lemon juice; let stand about 1 hour!.
In freezer can, as above, stir cooled mixture, heavy or whipping cream, vanilla, strawberries and 1/4 teaspoon red food color!. Freeze and harden as above!. Makes about 4 quarts or 32 servings!.
Chocolate-Rich Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream except use 3 cups sugar!. Remove egg mixture from heat; stir in 1 (8 oz!.) package unsweetened chocolate squares until chocolate is melted!.
In freezer can, as above, stir cooled egg mixture, heavy or whipping cream, and 1 tablespoon vanilla extract!. Freeze and harden as above!. Makes about 4 quarts or 32 servings!.Www@FoodAQ@Com
2 c!. sugar
1/3 c!. all-purpose flour
1 1/2 tsp!. salt
6 c!. milk
6 eggs
3 c!. heavy or whipping cream
3 tbsp!. vanilla extract
About 10-20 lbs!. cracked ice
About 3 c!. ice cream & cooling rock salt or 2 c!. table salt
Early in day or up to 1 month ahead:
1!. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt!. Beat in milk and eggs until well blended!. Cook over medium low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes!. (Do not boil or mixture will curdle!.) Cover surface with plastic wrap; cool completely, about 3 hours!.
2!. Pour cooled egg mixture, cream and vanilla into 5 or 6 quart ice cream freezer can!. Place dasher in can; cover; place can in freezer bucket; attach motor or hand crank!. Add 2 cups water to bucket!.
3!. Fill bucket half full with ice; sprinkle with 1/4 cup rock salt or 3 tablespoons table salt!. Add about an inch of ice and 1/4 cup rock salt or 3 tablespoons table salt!. Repeat layers of ice and salt until 1" below can lid!. Freeze as manufacturer directs, adding more ice and salt as needed!. Freezing takes about 35 minutes!.
4!. After freezing, ice cream will be soft!. Remove motor or crank; wipe lid clean!. Remove dasher; with spoon, pack down ice cream!. Cover surface of ice cream with waxed paper!. Replace lid and put cork in hole in center; add more ice and salt to cover lid!. Let stand to harden, about 2 to 3 hours, adding ice as needed!. Or, place container in home freezer for 2 to 3 hours!. Makes about 3 1/2 quarts or 28 servings!.
Strawberry Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream!. While egg mixture is cooling, in medium bowl with potato masher or slotted spoon, crush 1 1/2 pints strawberries, hulled with 1 cup sugar and 2 tablespoons lemon juice; let stand about 1 hour!.
In freezer can, as above, stir cooled mixture, heavy or whipping cream, vanilla, strawberries and 1/4 teaspoon red food color!. Freeze and harden as above!. Makes about 4 quarts or 32 servings!.
Chocolate-Rich Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream except use 3 cups sugar!. Remove egg mixture from heat; stir in 1 (8 oz!.) package unsweetened chocolate squares until chocolate is melted!.
In freezer can, as above, stir cooled egg mixture, heavy or whipping cream, and 1 tablespoon vanilla extract!. Freeze and harden as above!. Makes about 4 quarts or 32 servings!.Www@FoodAQ@Com
try this!
http://homeparents!.about!.com/od/recipesa!.!.!.
add what ever flavors ya want!Www@FoodAQ@Com
http://homeparents!.about!.com/od/recipesa!.!.!.
add what ever flavors ya want!Www@FoodAQ@Com
i have tryed to make homemade vanilla ice-cream
its not worth it!.
i have a maker, and it still turns out yuck!.
just buy some from the shop!Www@FoodAQ@Com
its not worth it!.
i have a maker, and it still turns out yuck!.
just buy some from the shop!Www@FoodAQ@Com