Ice cream recipes?
What are some good recipes for ice cream?
What can I make with ice cream?
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden
it seems alot with the eggs but trust me true ice cream is made with them.
Then you can add chocolate cookie chips or chocolate mints anything you like!
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3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden
it seems alot with the eggs but trust me true ice cream is made with them.
Then you can add chocolate cookie chips or chocolate mints anything you like!
References :
This is one of my favorites…Banana, Rum & Prune Ice Cream:
http://www.gourmet-food-revolution.com/easy-homemade-ice-cream-recipe.html
References :
Ice Cream Jello
1 (3 ounce) package cherry Jell-O
1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package orange Jell-O
1/2 gallon vanilla ice cream, sliced into fourths
Add 1 cup of boiling water to package of cherry jello and stir.
.
Add 1/4 of the vanilla ice cream and use a whisk to whip with the jello.
Let set in a clear 9×13 pan for 15 minutes or as Wife2uRick suggested waiting 15-30 minutes or until set.
Then Add 1 cup of boiling water to package of lemon jello and add 1/4 of the vanilla ice cream and use a whisk to whip with the jello.
Let set on top of the cherry layer for 15 minutes or until set.
Then add 1 cup to the lime jello and add 1/4 of the vanilla ice cream and whisk to whip with the jello.
Let set on top of lemon jello for 15 minutes or until set.
Then with the last box of jello which is orange add 1 cup of boiling water and the last 1/4 vanilla ice cream and whisk together and put on top of lime jello and let set.
I usually do other things while I am making this and you can also use your favorite jello’s but these together taste really good and I always am asked to bring it.
Note: I usually cut my ice-cream in fourths and leave the ice-cream in the freezer until I use each 1/4th for the jello.
Jello can be stored in refrigerator when done.
24 servings
Classic Vanilla
1 cup heavy cream
2 cups half-and-half
1 tablespoon vanilla extract
2/3 cup sugar
1 dash salt
Combine ingredients in a blender or food processor until sugar dissolves.
Refrigerate until needed for ice-cream maker.
Pour into the ice cream maker and follow your ice-cream maker’s instructions for freezing.
Note: Due to variances in operating times on different models, that is not included in the prep time.
1 quart
Peach Ice Cream
1 1/2-2 cups fresh pureed peaches (about 4-6 peaches)
2/3 cup sugar
1 1/2 cups half-and-half cream
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring (extract)
In food processor/blender, puree peaches (peeling the peaches is optional).
Blend peach puree and all ingredients until very smooth.
Chill ice cream mix until cold, about 1-2 hours.
Pour mix into your ice cream machine and process according to manufacturer’s directions.
It may be necessary to continue the"chill/beat" cycle for 15-30 minutes after the first cycle stops.
Note: Since fresh Peach Ice Cream is very soft, it maybe necessary to let it"ripen" in your ice cream maker for an additional 45 minutes (or place in a bowl in freezer) if you prefer a firmer ice cream.
Makes 1 quart
Chocolate Sauce
1/2 cup sugar
2 tablespoons cocoa
1/8 teaspoon salt
1 1/2-2 tablespoons butter
1/4 cup water (more or less, as needed to make a stirrable consistancy)
1/4 teaspoon vanilla extract
Combine sugar, cocoa, and salt in small saucepan.
Add enough water to make stirrable conistancy.
Add butter to cocoa mixture.
Bring to a boil over medium high heat, stirring constantly.
Allow to boil for 1 minute, stirring.
Remove from heat.
Add vanilla.
Serve warm over ice cream.
Add sliced bananas and chopped walnuts if you really want a treat!
4-6 servings
References :