Vanilla ice cream

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It looked similar so I thought I'd try it. Stored the milk overnight in the fridge with the ice cream maker drum in the freezer overnight. It's been mixing for 30 mins and is still just liquid. I found the original recipe book online, and it had the opposite amounts for the cream and milk. That recipe works every time. Made exactly as the recipe calls for. Super easy and very delicious! I used this ice cream to make a Giant Ice Cream Sandwhich cake.

Definetly will make again and again. Very soft ice cream and very tasty. I let me ice cream mixture cool overnight. I did have to mix an extra 5 mins in my ice cream maker. The instructions called for mins for my kitchen aid ice cream mixer and I ended up going for at least 35 mins. Followed the directions exactly and after 25 minutes of churning in our machine we still had liquid.

We ended up churning for 2 hours and had a sort of vanilla slush, we put it in the freezer and will see if it resembles ice cream at some point. Excellent flavor that me and my guests really enjoyed. Made as is without any changes to the recipe. This was a very easy ice cream to make, and it came out pretty tasty too considering it only has four ingredient.

What I didn't like: I thought is was a little on the too sweet side, so next time I'll reduce the sugar a bit. I didn't know how much this would make as the recipe didn't state this, and it turns out that for my machine, I could have doubled it, or at least added another cup of milk probably would have balanced out the sweetness a little more. Guar gum is a natural product that helps to increase mouthfeel allowing you to use less cream.

If this turns out, I'll use this as my base for other ice creams in the future. This was really good, my first time making vanilla and this will be the vanilla base I make going forward! I didn't make any changes to the recipe! I made a couple of changes. I used heavy coconut cream for the milk. Since the can was short by a few ounces, I used 3 ounces of full fat Almond milk. I did use the heavy whipping cream organic.

This ice cream turned out so good! It was creamy and smooth. Most definitely yes, I'll be making this again! Great recipe for sweet vanilla icecream! Next time I may decrease the sugar slightly and try some fresh fruit mixed in! Excellent creamy texture with a sweet vanilla flavor. We served ours over coconut waffles, delicious! I may have used too much whipping cream, there was a bit of a filmly feeling left on roof of my mouth. I doubled it to a 4 quart ice cream maker. My husband like this vanilla because it made a hard ice cream so he can put hot fudge sauce on without melting so fast.

It smelled really good, exactly like vanilla ice cream! I really wish there were more recipes like this that are easy to make and taste good. I followed the recipe, toasting the coconut and putting it through the food processor. This is the best coconut ice cream ever! This Is a great ice cream. I have made it just like the recipe suggest. I later tweaked it buy adding lime juice and some rind. I also made a mint chip with it. This is a awsome recipe you will not be disappointed.

I add strawberries to the recipe! I use about a cup and a half of strawberries I put them in the food processor add a half cup of sugar and let them set in the refrigerator with my ice cream mixture when the ice cream mixture is cool I pull the mixture out put it in the ice cream maker and add the strawberries and let the ice cream maker stir them together! This recipe won an ice cream contest at my church against someone who swore they had the BlueBell recipe!

I switched out the white sugar with Stevia zero calorie sweetner I did not transfer to a automatic ice cream maker , but to a chill fast ice cream maker. It came out very well and was enjoyed by all. I highly recommend this recipe This was so easy. I love the flavor and doubt I will purchase store bought again.

The Cuisinart ice cream make mentioned makes such a difference over the traditional ice cream makers. I swear it changes it to more icey than ice cream overnight I also double batch it and just enough for our ice cream maker. I might add a tad bit more heavy cream next time, but it was absolutely surprisingly delicious. Tastes great! Great base! I got an ice-cream maker for my birthday in May, and have been using it constantly!! This was the first ice-cream recipe I made, and it turned out great!

I almost always use this one, and just use add-ins like cookies and mint extract to change the flavor. Excellent recipe, Chef John, thanks! Love it! I added 2 extra tsp of vanilla though because I felt the flavor needed to pop a little more.

That's just my opinion though. This was the first time I ever made ice cream in a machine my husband's owned since he was a kid. It's softer than store bought but I understand that homemade ice cream usually is. This was a simple recipe for a first-timer, easy to follow and my 4 year old was thrilled. This was my first time making ice cream. I've always used recipes from this site because they've always turned out perfectly.

However, something was off with this recipe. The milk to cream ratio was off because this was nothing but ice milk. I made two batches of ice cream following this recipe exactly. I was very disappointed. It churned for 40 minutes the first time, and barely got post the slush stage. It also tastes more like flavorless ice milk. For the second batch I tried using it as a base for cookies n' cream, but that turned out horribly. I let it churn for about 25 minutes until it was looking thick, added in my crushed Oreos, and it turned to complete slush.

After churning for an hour it never became thick or creamy. I was excited to try this recipe because of the great reviews but a bit disappointed. I followed the recipe exactly but mine was like frozen milk very icy rather than being creamy. However, it was sweet and tasted good anyways. Nothing, I know. But what can make ice cream just a little more enjoyable? How about a sugar-free ice cream near me with fruity flavors so you can feel less guilty about eating an entire pint of it?!

Or how about a sugar-free ice cream near me that only uses vegan ingredients?! If all that sounds good, then give Minus 30 a try. Minus 30 brings to vegan sugar- free ice cream near me in various flavors and quantities. It was very rich but if you have an ice cream machine that cools things do NOT leave it in the freezer overnight. Needs to say how much it makes and allow adjustment to calculate amounts needed for larger ice cream maker.

ITS kind of work but not to much work as i think ITS gonna be sorry for a bit of the meaning comment and im sorry for the 3 star cause this recipe is a middle level recipe???????????????? The ice cream came out gorgeous! This was the second time I've made ice cream, and with this recipe I nailed it! However, the vanilla extract was just a bit on the excess side. I would recommend putting half the given amount.

We followed the directions exactly. It was so easy that the kids did each of the steps except for turning the stove off and on. It was so creamy and delicious! So much better than store bought. This was the best ice cream I ever had! It was more like soft serve. It took about 40 minutes in my ice cream maker. I made this recipe so many times last summer and it is delicious exactly the way it is! But, I decided to start eating healthier in January so I was looking for a lower fat option.

It's good! Now, is it as good and creamy as the original version? No, but it is a good alternative to the real thing! My first try with my new ice cream maker. Watched the video, followed the directions, and perfection!!! So good! I am totally saving this one!! It is really delicious and super easy!

Very impressed as it is my first attempt at ice cream. Are you sure? Removing from Saved Items will permanently delete it from all collections. View My Collections. How to Make Vanilla Ice Cream. Rating: 4. Read Reviews Add Review.

By Chef John. Save Pin Print Share. Read the full recipe after the video. How to Make Vanilla Ice Cream jarvisj. Recipe Summary cook:. Nutrition Info. Ingredients Decrease Serving 4. Original recipe yields 4 servings.

The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Per Serving:. Full Nutrition. Reviews Most helpful positive review. Rating: 5 stars. Helpful Most helpful critical review vtricci. Rating: 1 stars. Freeze for hours, stirring once an hour until almost frozen, then freeze as above. Watch our how to make ice cream video for a more detailed look at the technique.

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Home Recipes Ultimate vanilla ice cream. Save recipe. Ultimate vanilla ice cream. By Angela Nilsen. Preparation and cooking time. Total time 2 hrs Ready in about 2 hours. Share on facebook.

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Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon degrees F 77 degrees C. The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is cold several hours but preferably overnight. Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions.

Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator until softened. Makes about 3 cups. Preparation time 40 minutes. Dickson, Paul. New York: Galahad Books, Friberg, Bo. New York: Van Nostrand Reinhold, Liddell, Caroline and Weir, Robin. Frozen Desserts. New York: St. Martin's Griffin: Visser, Margaret. Much Depends on Dinner. New York: Grove Press, Subscribe Now New Videos.

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Easy Vanilla Ice Cream. Chocolate Ice Cream. No Churn Vanilla Ice Cream. Raspberry Swirl Ice Cream. Ice Cream Cones. Dulce de Leche Frozen Yogurt s. Vanilla Ice Cream: In a small saucepan, over medium-high heat or in the microwave , bring the half-and-half and the vanilla bean if using to the scalding point the milk just begins to foam up.

View comments on this recipe on YouTube. New Videos. Chocolate Nut Shortbread Video. Mini Chocolate Cheesecakes Video. Cream Buns Video. The next day, stir the mixture and put it in the freezer for hours, stirring it every 30 minutes. Finally, beat the ice cream mixture with a hand mixer and put it back in the freezer until it's firm enough to scoop. To learn how to make homemade vanilla ice cream with an ice cream maker, keep reading!

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Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article methods. Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Method 1. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc. In a medium saucepan, heat up the milk, sugar and salt.

On a chopping board, use a paring knife to scrape the seeds from the vanilla bean carefully. Add these seeds to the milk, with the scraped bean pod. Take the saucepan off the heat, cover with a lid, and allow infusing for at least an hour. You can tell if a vanilla bean is good quality by smelling it. You should be able to smell the vanilla. Don't be fooled by the plumpness of the bean -- a plump bean doesn't automatically equal more flavor, it may just have a high water content.

If the bean smells smoky, this means the bean was not left to dry out properly, rather it was quickly flash dried over a fire. If this is the case, the vanilla beans are probably not of a high quality. Chill the cream. Next, you will need to chill the heavy cream in an ice bath. You can make an ice bath by filling a large bowl halfway with icy water.

Place a smaller bowl into the water, into which you will strain the cream. Let the heavy cream sit in the ice bowl until cooled. Make the custard. In a large, clean bowl, whisk the egg yolks until combined. Take the vanilla-infused milk mixture and warm it up again.

Once it is warm, gradually stir it into the bowl with the egg yolks, adding a little at a time and whisking constantly to combine. Once all the milk has been combined with the yolks, pour this mixture back into the saucepan. Place the saucepan on a low heat and stir the custard constantly. Make sure to scrape the bottom of the saucepan with a spoon or spatula to prevent any of the mixture from sticking.

When the custard forms a light coat on the back of the spoon or spatula, it is ready. Depending on how rich you want your custard to be, you can add up to three more egg yolks. Combine the custard with the heavy cream. Pour the custard mixture through the strainer, into the heavy cream in the ice bath. Remove the strainer and stir to combine. When the mixture has cooled fully, add in the vanilla extract, cover the bowl, and place in the refrigerator.

Leave for several hours or overnight, if possible. There are three main types of vanilla extract: Bourbon, Tahitian and Mexican. Each has a slightly different flavor. Bourbon vanilla is from Madagascar and has a strong, bold flavor; Tahitian vanilla is floral, while real Mexican vanilla is creamy-tasting, with a pronounced flavor. Always use a vanilla essence with an alcohol base. The alcohol, even if burned off during cooking, enhances the flavor of the vanilla extract.

For a lighter custard, you can replace the heavy cream with half-and-half. Just be aware that your ice cream will turn out less smooth as a result. Remove the ice cream custard from the refrigerator. Remove the vanilla bean and spoon the mixture into your ice cream maker. From this point, you can follow the manufacturer's instructions to find out how to freeze the ice cream mixture in your particular machine. Serve or store. Serve your homemade vanilla ice cream straight from the ice cream maker or store in an airtight container in the freezer to create a firmer ice cream.

Vanilla ice cream is the perfect accompaniment to homemade fruit pies and warm chocolate cakes. It also makes a delicious dessert served on its own, covered in chocolate or caramel sauce and toasted pecans or almonds. Did you make this recipe? Leave a review.

Method 2. Prepare your ice cream mixture. Strain the custard into the heavy cream, and then stir in the vanilla extract. Place in an airtight container and refrigerate until chilled, preferably overnight. Remove the ice cream mixture from the refrigerator. Stir the mixture vigorously with a rubber spatula. Transfer the mixture to a freezer-safe bowl or container if not already in one.

Cover tightly with plastic wrap or an airtight cover. Place in the freezer. After forty-five minutes in the freezer, check the mixture. Once the edges of the mixture have begun to freeze, remove it from the freezer, and stir it well with a handheld mixer. Make sure that you break up any frozen bits, as this is what will give your ice cream a smooth consistency.

Cover and return to freezer for two to three hours, stirring every 30 minutes or so while the mixture freezes. You can also use a spatula, wire whisk, or a stick-blender to stir the mixture, however using these methods will require a little more elbow grease. Use a handheld mixer for the best, smoothest results. Stirring the ice cream mixture while it freezes is important when making ice cream without an ice cream maker.

If you just leave the ice cream mixture in the freezer until it is frozen, you will end with a solid block of icy dairy, which is lumpy and difficult to scoop. Mixing the ice cream while it freezes prevents large ice crystals from forming and produces a smooth and creamy ice cream.

After two hours, remove from the freezer and beat again with the hand mixer. The mixture should be thick but still too soft to scoop, almost like soft-serve ice cream. If the ice cream is not thick enough, return it to the freezer for additional freezing time before beating again. If the ice cream has thickened properly, you can stir in any additional ingredients at this point, such as chocolate chips or cookie chunks.

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Log 2x	Close this dialog window Review this recipe. Back to How to Roast timer Conversion guides. I followed this recipe. I love the flavor and doubt I will purchase store bought again. I was very disappointed. Wouldn't change a thing. I highly recommend this recipe
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Vanilla ice cream	Share on twitter. Flavor was OK, but it wasn't very creamy. Rating: 2 stars. 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. Put the bowl of custard in the fridge for hours, preferably overnight, so it gets really cold.
Vanilla ice cream	237

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In Spain, "vanilla was used to flavor a chocolate drink that combined cacao beans, vanilla, corn, water, and honey". The drink eventually spread to France , England , and then all of Europe by the early s. Ice cream can be traced back to the Yuan period of the fourteenth century. There is evidence that ice cream was served in the Mogul Court. The idea of using a mixture of ice and salt for its refrigerating effects, which is a part of the process of creating ice cream, originated in Asia.

The method spread from the East to Europe when the Arabs and the Moors traveled to Spain , between and The first ice cream recipes recorded by the French in the early eighteenth century did not include egg yolks. However, by the middle of the eighteenth century, French recipes for ice cream started to include egg yolks.

When the use of vanilla in foods and drinks became independent of cacao, it became more prominent in French recipes. The French used vanilla to flavor French vanilla ice cream. Vanilla ice cream was introduced to the United States when Thomas Jefferson discovered the flavor in France and brought the recipe to the United States. The recipe is housed at the Library of Congress. In , an internet post falsely claimed that vanilla ice cream was originally deep black in color, but its colour offended white people so much that its hue was changed in This was rebuked as images from as early show vanilla as a pale ice cream scoop.

Together, the ice and the salt create a refrigerating effect. The cook or confectioner adds their ice cream mixture to a freezing pot and then puts the cover on it. The freezing pot is put into the wooden bucket, where it is stirred and shaken to give the ice cream a creamy consistency. Occasionally, the freezing pot must be opened, so that the frozen ice cream can be removed from the sides. The work was done by slaves and servants. In , Nancy M. Johnson invented the first ice cream maker with a crank on the outside of the wooden tub.

The crank mixes the ice cream, while also scraping the frozen ice cream off of the sides of the pot. Before , making ice cream required more time. The crank on the outside of the wooden tub eliminates the step of removing the pot from the wooden tub to scrape the sides of the pot of frozen ice cream. People who made ice cream at home began using electric ice cream makers as well. Ice cream production was more popular when sugar became cheaper and ice was easier to obtain.

After the Civil War ended, ice cream prices had decreased, and more wholesalers had joined the ice cream making business. Ice cream is flavored by artificial or natural vanilla flavoring. Natural vanilla extract also contains nearly more compounds in addition to vanillin.

The different chemical properties of these compounds may cause compatibility issues with different ice cream preparations. If natural vanilla extract is used, then the product is called "vanilla ice-cream". If vanillin from natural vanilla is used, then the product is called "vanilla flavored ice cream". If artificial vanillin is used, then the product is labelled as an "artificially flavored vanilla ice-cream". From Wikipedia, the free encyclopedia. Ice cream flavored with vanilla.

See also: History of ice cream and History of vanilla. This classic ice cream takes just a few ingredients and makes enough to serve a crowd. This easy homemade ice cream recipe is a sweet and creamy delight that tastes as it came right out of an old school ice cream parlor. Take it over the top and make an ice cream sundae with sweet sliced bananas, crunchy nuts and the best hot fudge sauce and salted caramel sauce. I have this one HERE. When it comes to mix ins for this one, go as simple or as crazy as you want with it.

Some of my favorite toppings include:. If you have a crazy and fun topping combos you love, let me know if the comments below! For this homemade vanilla ice cream recipe, yes. Purchasing an ice cream maker is so worth every penny.

It will be like you transformed your kitchen into your own personal scoop shop. When stored properly in the freezer it will keep for 1 — 2 weeks for best results much longer and it starts forming ice crystals. It's perfectly rich and creamy and brimming with vanilla flavor. Easy to make and sure to satisfy on a hot summer day! Makes about 5 cups.

Heat over medium heat, whisking frequently, until sugar has dissolved, about 5 minutes. Remove from heat. In a mixing bowl, whisk egg yolks until well blended. While whisking egg yolks, slowly pour 1 cup of the hot milk mixture into yolk then pour egg yolk mixture into saucepan while whisking mixture in saucepan. Cook mixture over medium-low heat, stirring constantly with a heat proof spatula, until mixture reaches degrees F on an instant read thermometer and thickens slightly mixture should coat the back of a wooden spatula.

Remove from heat, stir in vanilla. Pour mixture through a fine mesh sieve into a bowl. Let cool to room temperature stirring occasionally, about 30 minutes. Cover with plastic wrap pressing directly against the surface of the custard mixture to prevent a skin from forming on top. Churn mixture in an ice cream maker according to manufacturers directions until thickened it should take approx. Chill a container in the freezer during the last few minutes of processing.

Transfer ice cream to chilled container from freezer. Spread even. Place in freezer and freeze until firm, about 3 - 4 hours. If doing so scrape seeds of one vanilla bean, add seeds and vanilla bean pod to cream mixture and simmer. Remove pod before churning. Nutrition values are estimates only. See full disclaimer here. If your plain ice cream develops ice crystals, let it soften just a bit and put it through the food processor, then back to the freezer.

Home » Recipes » Desserts. Homemade Vanilla Ice Cream Ingredients Heavy cream and whole milk — the cream and whole milk help make the soft creamy texture we all love. Granulated sugar — The sugar helps sweeten the ice cream and actually helps the mixture as a whole become easier to freeze. Sugar lowers the freezing point making the freezing process easier the more sugar you put in.