Posted: 7/4/2001 9:57:37 AM EDT
| I need a recipe for home made vanilla ice cream. Any recipe will be appreciated. |
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HONEY VANILLA ICE CREAM Recipe Courtesy of Gourmet Magazine 1 1/2 teaspoons unflavored gelatin 2 tablespoons plus 1/4 cup cold water 2/3 cup sugar 3 tablespoons honey 2 1/2 cups well chilled heavy cream 1 1/2 tablespoons vanilla 1/8 teaspoon salt In a small bowl sprinkle the gelatin over the 2 tablespoons cold water and let soften for 15 minutes. In a small heavy saucepan combine the sugar, honey, and the remaining 1/4 cup water, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and remove the pan from the heat. Add the gelatin mixture and stir until the gelatin is dissolved. Transfer the mixture to a metal bowl set in a bowl of ice and cold water and stir until cool. Add 2 cups of the cream, stir the mixture until cold, and with the mixer beat it for 3 minutes, or until thickened and almost double in volume. Add the remaining 1/2 cup cream, vanilla, and salt, beating, and beat the mixture for 30 seconds. Transfer to the ice cream freezer and freeze according to the manufacturer's instructions. Yield: 1 quart Prep Time: 1 hours 30 minutes sgb |
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Title: Basic Vanilla Icecream Yield: 1 Serving Ingredients 1 l fullcream milk 2 1/2 ts cornflour 1 ts gelatine 3/4 c sugar 1 c fresh cream 1 ts vanilla essence 1/2 c cold milk Instructions Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside. Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes. Boil for a further 4-5 minutes, take off fire. Sprinkle gelatine over 3 tablespoon water in a small pan. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved. Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well. Cool to room temperature, freeze in covered tray, till set but not hard. Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well. The texture should be light and creamy. Reset in the freezer till frozen. Making time: 45 minutes excluding cooling, setting times. Makes: 4 helpings. Copied from cheftochef.net |
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SERIOUS VANILLA ICE CREAM Recipe courtesy Alton Brown 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil. Yield: 1 quart Prep Time: 10 hours 0 minutes Cooking Time: 1 hours 0 minutes sgb |
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I've made homemade ice cream quite a bit and as long as you don't scrimp on ingredient like using heavy whipping cream you'll almost always end up with a better product than you can buy. Here is my favorite because no matter how I made it, it just didn't seem like when I was a kid and ate ice cream at my Grandma's. But this one hit's the spot. 5 qt recipe OLD FASHIONED VANILLA ICE CREAM 3 cups sugar 1/2 cup flour 1/2 tsp salt 6 1/4 cups milk (whole) 5 eggs beaten 5 cups heavy whipping cream 2 table spoons plus 1 1/2 teaspoon Vanilla extact Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over midium heat approx 15 mins or until thickened, stirring constantly. Gradually stir about 1 cup of hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook 1 min, remove form heat. Refrigerate 2 hours. Combine whipping cream and vanilla in a large bowl: add chilled mixture stirring with wire whisk to combine. Then freeze as directed. |
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Quoted: Bootedaddy, That recipe requires 5 beaten eggs?? Man, that sounds more like frozen custard (not that it's a bad thing). The eggs and flour are unlike any other recipe I've tried but it doesn't taste like custard. It just has a little bit of a different taste. I make a layered concoction with gram crackers, chocolate and that marshmallow stuff, that I call my ice cream smoores, it would rock your socks off. UMMM wish I had made some today. |