ICE CREAM WITH HALF AND HALF ONLY RECIPES

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VANILLA ICE CREAM V RECIPE | ALLRECIPES



Vanilla Ice Cream V Recipe | Allrecipes image

No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

Provided by JKINFLA

Categories     Desserts    Frozen Dessert Recipes    Ice Cream    Vanilla Ice Cream Recipes

Total Time 55 minutes

Prep Time 10 minutes

Yield 1 gallon

Number Of Ingredients 5

2 quarts half-and-half cream
½ pint heavy cream
1?½ cups white sugar
4 teaspoons vanilla extract
1 pinch salt

Steps:

  • Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Nutrition Facts : Calories 141.7 calories, CarbohydrateContent 12.2 g, CholesterolContent 32.4 mg, FatContent 9.7 g, ProteinContent 1.9 g, SaturatedFatContent 6 g, SodiumContent 27.5 mg, SugarContent 9.5 g

SIMPLE VANILLA ICE CREAM RECIPE - NYT COOKING



Simple Vanilla Ice Cream Recipe - NYT Cooking image

The texture of this ice cream is better than almost any commercial ice cream, many of which are filled with air (at least when the ice cream is fresh, which is how it should be eaten — straight from the machine). It requires no eggs either, which means no custard, so it's much simpler to make. The recipe even works with skim milk, if not quite as brilliantly. With skim milk or half-and-half, this is a much less fat-laden ice cream than one made with six eggs.

Provided by Mark Bittman

Total Time 20 minutes

Yield 1 generous pint

Number Of Ingredients 5

2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch

Steps:

  • Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
  • In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
  • If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.

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