Homemade Vanilla Ice Cream - Desserts and Sweets Group Recipe! 1/2 Gallon of whole milk 1 can of Sweetened Condensed Milk 3 eggs 3 cups of sugar 1 teaspoon of vanilla extract Direction: In a bowl, combine all ingredients; stir until the sugar is dissolved Freeze in an ice cream freezer according to manufacturers directions Serve and enjoy! _______________________________________ Homemade Vanilla Ice Cream - Recipe # 2 Ingredients: 2 cups heavy whipping cream 2 cups half-and-half cream 1 cup sugar 2 teaspoons vanilla extract Directions: In a bowl, combine all ingredients; stir until the sugar is dissolved Freeze in an ice cream freezer according to manufacturers directions. Makes: 1 & 1/2 quarts Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half Puree berries in a blender or food processor; stir into the other ingredients before freezing ______________________________ Easy Homemade Vanilla Ice Cream - Recipe # 3 Ingredients: 4 cups half-and-half or light cream 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk 2 tablespoons vanilla extract Directions: In large bowl, combine ingredients; mix well Pour into ice cream freezer container Freeze according to manufacturers instructions Freeze leftovers Note Refrigerator-Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; mix well Fold in 2 cups whipping cream Pour into 9x5-inch loaf pan or other 2-quart container; cover Freeze 6 hours or until firm Freeze leftovers _________________________________________ Homemade Vanilla Ice Cream - Recipe # 4 Ingredients: 2 vanilla beans, split lengthwise and scraped 2 cups milk, chilled 6 large egg yolks 3/4 cup plus 2 tablespoons sugar 2 cups heavy cream 1 teaspoon pure vanilla extract Directions: In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk Bring to a gentle boil Remove from heat, and let steep, covered, 30 minutes. Prepare an ice bath; set aside In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes. Place milk mixture over medium-high heat; bring just to a simmer Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition. Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes Custard should retain a line drawn across the back of the spoon with your fingertip. Remove pan from heat; stir in chilled cream to stop cooking Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled Stir in extract Freeze in an ice-cream maker according to manufacturers instructions Serve and Enjoy!
Posted on: Sun, 21 Sep 2014 20:07:12 +0000
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